Avocado 1 article

Creamy flesh, a large central seed, and an unusually high fat content for a fruit make avocado distinct from most produce. The edible pulp is commonly sliced into salads, mashed for guacamole or spreads, and used on toast, with Hass among the best-known varieties. Ripeness strongly affects texture, and cut flesh browns quickly in air. In nutrition work, avocado is most notable for its monounsaturated-fat-rich pulp rather than the sugar-forward profile of many fruits.