The avocado, renowned for its unique characteristics, stands out as a versatile ally in the kitchen, adding substance to a variety of sweet and savory recipes. Chef Malfred Canales points out how easy it is to incorporate into cooking, although he notes the vulnerability of its flesh to oxidation upon contact with air, requiring immediate consumption to prevent spoilage.

The avocado originated in the highlands of southern Mexico and northern Guatemala, and was cultivated in pre-Columbian times in large areas of Peru after being introduced by the Inca Tupac Yupanqui. In South America, especially in Chile, it is known as palta. The Spanish called it "pear of the Indies" due to its resemblance to that fruit, its hard, dark skin, large, round seed, and creamy, pale green or yellow flesh with a flavor reminiscent of hazelnut.

In Ecuador, the Haas avocado, grown in Santa Elena, stands out as the most popular, with its dark, rough skin and deep green flesh. The Fuerte or Guatemalan variety, characteristic of the Ecuadorian highlands, is also widely consumed. According to the Central Bank of Ecuador, Ecuadorian avocado exports reached approximately USD 600,000 annually, with the producing provinces of Carchi, Pichincha, Imbabura, Tungurahua, and Santa Elena being the most prominent.

Source: https://www.extra.ec/noticia/buena-vida/aguacate-alimento-ancestral-97166.html