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Deutsch: Avocado Birne / Español: Pera de aguacate / Português: Pera de abacate / Français: Avocat Poire / Italiano: Avocado pera /
Avocado Pear is another name for Avocado (Persea americana) which is also known as Alligator Pear. Avocado Pear is an oval, green to blackish-skinned fruit, almost the same size and shape of a pear. It has a single stone. When ripe, its flesh has a buttery texture with a rich nutty flavor. Ripe fruits of Avocados can be eaten alone, used in salads and sandwiches, pureed for fruit shakes or smoothies, and ice cream. The Mexican species have an anised-scented leaves which are used in cooking in Central America, including Mexico and it is also used in the production of Avocado Oil for food and cosmetic purposes. Avocado Pear is available in many varieties which are present all over the world.
Avocado Reed refers to a variety of Avocado with a large, round fruit with a loose peel. Avocado Reed retains a firm texture even when ripe and is therefore ideal for salads, but not a good choice for mashing into dips or Guacamole.
The Reed Avocado has slightly rough, medium-thick skin that is dark green with green flecks on it. It peels easily. The flesh is yellow. The stone inside is large. The fruit is large and almost oval. It is a Guatemalan type avocado. Slightly nutty flavour.
The flesh is resistant to browning when cut open. Stores well on the tree.
Grown in Israel, California (on a minor scale), and New Zealand.
Avocado Sharwill refers to a variety of Avocado which has a rough green skin similar to Avocado Fuerte. The medium-sized, oval fruit has a rich, creamy flavor and a small seed. When ripe, this variety of Avocado is ideal for making Guacamole.
Avocat aux Crevettes refers to Senegalese appetizer of avocado stuffed or filled with shrimps. Avocat aux Crevettes is made by mixing mashed avocado and cooked chick peas or black eyed peas combined with shrimp, lemon juice, yoghurt and garnishes, like chopped onions, hard boiled eggs, lettuce, etc.
Salads are often eaten after the main course in Senegal.
Avokádó is the Hungarian word for "Avocado" which remains to be rare in Hungary and Hungarian markets. However, like the "Articsóka", the Avokádó is popular enough to have a restaurant in Budapest named after it.
Avota is the Tahitian word for "Avocado