Avocado, also called alligator pear, is the fruit of Persea Americana of the family Lauraceae, a tree native to the Western Hemisphere from Mexico south to the Andean regions. Avocado fruits have greenish or yellowish flesh with a buttery consistency and a rich, nutty flavor. They are often eaten in salads, and in many parts of the world, they are eaten as a dessert. Mashed avocado is the principal ingredient of guacamole; a characteristic sauce in Mexican cuisine. Avocados provide thiamin, riboflavin, and vitamin A, and in several varieties, the flesh contains as much as 25 percent unsaturated oil.

The fruit is exceedingly variable in size, no larger than a hen's egg in certain Mexican races and sometimes weighing 1-2 kg (2-4 pounds) in other races. The form varies from round to pear-shaped with a long, slender neck, and the color ranges from green to dark purple. Botanically, the fruit is a berry and features a single large round seed with two cotyledons. The fruit's outer skin is sometimes no thicker than that of an apple and sometimes is coarse and woody in texture.

Adopted from: https://www.britannica.com/plant/avocado (September 19, 2020)

What does eating avocado taste like?