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Description

Ripe avocado has a creamy, buttery texture with a slightly nutty flavor; the flesh is light green near the skin and yellowish near the pit, and the skin darkens and becomes slightly wrinkled when the fruit is ready to eat. It is a rich source of monounsaturated fatty acids (mainly oleic acid), fiber, potassium, vitamins E, K, and folate, as well as antioxidants, which support heart health, facilitate the absorption of fat-soluble vitamins, and provide satiety with moderate calorie content. In the kitchen, avocado works well in salads, guacamole, as a spread for sandwiches, an addition to smoothies, a substitute for butter, or an ingredient in desserts. It is stored at room temperature until ripe, and once it reaches the right softness, it is best to chill it in the refrigerator to slow down further ripening; after cutting, it is advisable to drizzle the flesh with lemon juice and wrap it tightly, and you can also freeze puree with the addition of lemon juice or oil.