General Information
The avocado is native to Central and South America where it has been cultivated for at least 7,000 years.
The word avocado comes from the Aztec word abuacatl which is roughly translated as “testicle”. The reference is undoubtedly to the fruit’s pear shape. Spanish explorers took the avocado to Europe in 1527. There the Aztec word abuacatl was said to be unpronounceable and became ahuacate or agucate (which means lawyer) and was further modified to the pronounceable “alligator.”
Avocadoes are also called “alligator fruit” and “butter pear”, a reference to the consistency of its flesh.
The Mexicola avocado has its origin in Pasadena, CA in 1910 of the Mexican type. The tree is tall, spreading and vigorous. The fruit is small, around 5 oz., round pyriform, skin paper-thin, purplish black, waxy bloom. Flesh is of the highest quality, the seed is large.
History
Mexicola avocado varieties have edible leaves, whereas most avocado varieties actually have toxic foliage. Mexicola avocado leaves are thought to have antibiotic activity and many medicinal uses. They have been chewed as a remedy for pyorrhea, heated and applied on the forehead to relieve neuralgia, and more. The leaf decoction is taken as a remedy for diarrhea, sore throat and hemorrhage, and oral infusion of the leaves is used to treat dysentery.
