Questions

Avocado is a fruit (a berry, to be precise), but don’t let that stop you from grabbing a bowl of guac when Mom tells you to eat your greens. Avocados have a seed and grow on trees from the ovary of a flowering plant, which are characteristics of fellow fruits. In fact, an avocado is technically a superfood, meaning its super good flavor is super good for you, too. 

You can freeze just about anything, but should you? No way. Avocados and guacamole should never be put in the freezer because once they’ve been frozen and thawed, they lose all the fresh flavor and texture you love them for. Instead, mash avocado into an impromptu guac snack or squirt leftover guac with lemon juice and cover it with plastic wrap. It’ll stay good for a few days in the fridge.

One medium-sized avocado contains approximately 3g of protein. Avocados are always a good ingredient to include in meals and snacks as they’re essentially the only fruit with good fats, which can help improve intake of dietary fat without raising LDL (bad) cholesterol levels.

Avocados are a good source of fiber, containing about 3g of fiber per 50g serving (around 1/3 of a medium avocado). Dietary fiber from fruit such as avocado, as part of a healthy diet, can help reduce your blood cholesterol. So eat up!

Not only do avocados have fiber, they’re a good source of it! A medium-sized avocado contains about 3g of fiber per 50g serving (around 1/3 of a medium avocado), so it’s a great (and scrumptious) fruit to include in every healthy diet.

You can’t freeze guacamole without losing the fresh flavor and creamy texture that makes guac rock. Guac’s other fresh ingredients — especially onions, jalapeños, and tomatoes — don’t like the freezer either. Here’s how to keep leftover guac good without freezing it. 

A medium-sized avocado contains approxiamately 12g of carbohydrates. More good news: Fresh avocados are certified by the American Heart Association as a heart-healthy fruit! They provide naturally good fats and are cholesterol-, sugar-, and sodium-free. 

There are three fool-proof ways to tell if an avocado is ready to eat that day. Color: A ready avocado has dark green skin. Texture: Bumpy skin means the avocado’s probably ripe. Give: The golden rule of ripeness is how the avocado feels. Squeeze it, and if it yields to gentle pressure without feeling mushy, it’s ready to go. If it’s hard, just wait three to four days for it to ripen. Remember these methods by remembering you Can’t Top Guac. 

One serving of avocado (50g) contains approxiamately 250mg of potassium (6% of your Daily Value). A diet rich in potassium helps to offset some of the harmful effects of sodium on blood pressure. Potassi-yum. 

Avocado trees can grow up to 60 feet tall and 35 feet wide, so they’ll dunk on you easily. All the Avocados From Mexico you eat come from one of our 54,000 orchards in Michoacan, and each tree produces around ​​350 pounds of avocados per year. Talk about your heavyweight champs. 

The best avocados come from Mexico, and we’re not bragging just because. Mexico is one of the few places where avocados can grow 365 days a year. Avocados From Mexico come from one of our 54,000 orchards in the mountainous terrain of Michoacán, which provides a rhythmic bloom cycle from lower to higher elevations throughout the year, keeping guacamole on the menu every day

Yeah, and we pump iron too, bro. A medium-sized avocado contains 0.3mg of iron (2% of your Daily Value). Even better, iron’s just one of the nearly 20 vitamins and minerals an avocado offers to your diet.

Molcajetes are giant pester-and-mortar bowls made of volcanic rock. If they look like something out of the Stone Age, that’s because they are. They’ve been used for around 8,000 years to crush spices and fruits, but most importantly, they’re great for mashing avocados into guacamole. 

It breaks our heart to say it, but no. Don’t give us those puppy eyes, it’s for your pet’s own good. Avocados contain a fungicidal toxin called persin that (while harmless to humans) is a digestive irritant or even toxic to most animals. If it’s any consolation, we think your pet would be happy to know this means more guac for you. 

Ancient tradition tells of avocados raining from the heavens and mashing into guacamole upon contact with our noggins. This is, as far as we can tell, not true. The truth is less exciting but, thankfully, more realistic: Avocados grow on avocado trees. Ta-da. 
 

We love getting asked this question because Avocados From Mexico are in season 👏 all 👏 year 👏 round, and yes, we just applauded ourselves for that. Thanks to the diverse climates of our orchards in Michoacán, Mexican avocados are one of the only varieties that grow and are harvested daily, 365 days a year. See, now you’re clapping. 

Avocados love nothing more than snuggling up in a cool fridge while patiently waiting for you to be ready to eat them. A soft, dark-skinned avocado is ready to eat, but if you’re not ready to eat, pop it in the fridge. It’ll be good for two to three more days. Just don’t forget it’s in there. 

This is a question we weirdly get asked a lot, and we can only answer by saying…um, no? We love that you love avocado, and maybe you even love licking the pit clean to savor every green drop. OK, but please, don’t eat the pit.

Not only are avocados naturally cholesterol-free, but 75% of the fats in avocados are “good fats,” which can lower your risk of heart disease and stroke and offer benefits in the body without raising LDL (bad) cholesterol levels when eaten as a part of a heart-healthy diet.