The Mayans began cultivating avocados around 10,000 years ago when man first started cultivating crops like maize, and beans. The word guacamole comes from the Nahuatl word ‘āhuacamōlli’ which literally translates to ‘avocado sauce’. When the Aztecs discovered avocados they named them ‘āhuacatl’ translating to ‘testicle’ in English. Probably because of the shape of the fruit and how it grows on the tree.
In the early 20th century avocados were often referred to as alligator pears. Due to a large number of Latino immigrants in the US and the government lifting the ban on the Mexican avocado imports in the 90s, guacamole has become an incredibly popular American condiment.
Guacamole is made from avocados and salt at it’s most basic. Common ingredients are lime juice, cilantro, and jalapenos. Some less conventional (but equally as delicious) additions are garlic, tomatoes, sour cream, basil, or peas. An enzyme naturally present in the avocado causes it to grow brown. Coating avocado dices in lime juice or storing guacamole in an airtight container will prevent this.
Traditionally guacamole is made in a mortar and pestle. If you don’t have one you can use a food processor or even just a fork. Use ripe avocados that are on the softer side for easier pressing. If you have avocados that arent quite there yet place them in a paper bag with a banana or an apple for 2-3 days depending on how ripe the fruit is. Bananas, kiwis, apple, and avocados all give of ethene gas which breaks down internal cell walls and converts starches into sugars softening the fruit. If you have avocados that are too ripe too early place them in the fridge. That way they’ll hold several more days.
The most abundant fat in avocadoes is oleic acid. A monounsaturated omega-9 fatty acid found in many healthy, fatty foods like olives and nuts. Other predominant fats include palmitic acid and linoleic acid. Avocados are also rich in vitamins B, K, C, E, and potassium. Avocados also contain phytosterols, a phytosteroid linked to lowers cholesterol and risk of heart disease, and carotenoids, yellow, orange, and red organic pigments that are produced by plants, algae, bacteria, and fungi that reduce the risk of certain cancers, improve the texture, clarity, color, strength, and elasticity of skin, as well ad reduce eye strain and improve night vision.
- 3 large, ripe avocados, diced
- 2 tbsp olive oil
- Juice of 1 lime
- 2 finely diced tomatoes
- 3 small, finely diced shallots
- 3 tbsp fresh cilantro, chopped
- Salt and pepper to taste
- Plugin and set up your food processor and add the diced avocados with olive oil, lime juice, salt, and pepper.
- Pulse until smooth then empty into a separate bowl.
- Add the minced shallots, tomatoes, and cilantro and mix until well combined.
- Store covered in the fridge for up to 3 days or freeze for up to 3 months.