Holy Guacamole--There's More to Avocados than You Think

Likeable, versatile with “super food” qualities, in 2012 Americans consumed 1.6 BILLION avocados. By now, most foodies are aware that the avocado is not a vegetable, but, in fact, a berry. One tree has the ability to bear 500 of these fruits annually, but the average is around 150, all of them picked by hand.

While guacamole is a tasty common use for this fruit, it can really help you stay healthy and beautiful inside and out. The season in California (where 90% of the US crop is grown) runs from March to September, so they’re plentiful in stores a good part of the year. Here are a few facts and uses that don’t involve tortilla chips. 

• Bananas are known for their potassium with a large one weighing in around 487 mg per. One avocado has TWICE the potassium at 975 mg. The body needs this mineral to keep the heart pumping, keep the kidneys filtering and keep the muscles moving.  
• All Hass avocados—the most popular kind in the world—can be traced to one tree in a mailman’s California backyard in the early 1930s. Rudolph Hass patented his tree in 1935.
• Avocados grow but don’t ripen on trees because of a substance in the leaves. They can be stored on the tree for up to 7 months.
• These fruits contain biotin and Vitamin E which gives a healthy boost to hair, skin and nails. Applied topically as a mask or treatment, even without egg whites or olive oil, the pulp will hydrate and enrich the skin.
• To exfoliate AND enrich, combine the pulp/inside of one avocado, an egg white, a teaspoon of lemon juice and two tablespoons of oatmeal. Apply it to the face and relax for 15 to 20 minutes. Rinse with warm water, and repeat this ritual every two weeks. You can also place a couple of slices of avocado to the under-eye area to reduce bags.
• Ready to put those winter boots away? The whole avocado can be used to exfoliate and soften the feet. Try this foot scrub recipe from YourBeautyBlog while relaxing with a glass of wine and your favorite TV show.    

Simple is usually better, and the first time I had avocado not in guacamole form was at my friend Marga's house for lunch. She sliced one up and served the crescents sprinkled with lemon pepper. Done. I never looked back. Now for lunch once a week, I do the same, or sprinkle with freshly ground pepper and some chopped almonds or walnuts or pecans.