The avocado plant belongs to the Lauracee family and its origins date back more than 5,000 years. The avocado is a plant typical of Central and South America, but it also adapts well to our environment, especially to that of Southern Italy, or in places where the climate is milder during the winter period, in fact, the gels suffer Winter.
The Reed avocado is one of the best known varieties of avocado. The round fruit is the size of a softball ball and can easily weigh more than a kilo. Its thick, green, slightly pebble skin is easy to peel, and its flesh is pale golden yellow. Inside is the relatively large seed, but its robust size allows it to still have a considerable amount of edible pulp. The consistency is buttery and the taste is bold and rich.
The avocado is a real concentrate of energy, every 100 grams of edible pulp we find 73% of water, 6.6% of dietary fiber, 0.1% of starch, 7% of sugars, 14% of fat, 1.5% ash and almost 2% protein.
It is a fruit very rich in proteins and fats, the latter present in a percentage almost comparable to that of olives. It contains vitamin A, vitamins B1, B2, B3, B5, B6, vitamin C, vitamins D, E, K and J. The avocado also contains beta-carotene, lutein and zeaxanthin, all substances with antioxidant activity.
These are the minerals present: potassium, comparable in quantity to that contained in trebanane, phosphorus, iron, zinc, copper, fluorine, manganese, selenium, sulfur, magnesium and calcium.
Climate: lives in tropical climates or temperatures that do not fall below 5 degrees.
Land: needs fertile and well drained land. To avoid clayey soils that favor the stagnation of water.
Exposure: sunny areas
Watering: frequent during growth, then it is rare because it can withstand droughts
Fertilization: use slow release fertilizer before winter
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