"stores, often available refrigerated, frozen or in high pressure packaging which pasteurizes and extends shelf life if products are maintained at . National Guacamole Day is celebrated on the same day as Mexican Independence Day, September 16. On September 3, 2017, 815 gastronomy students set the world record in Concepción de Buenos Aires, Jalisco, Mexico for the largest serving of guacamole, which weighed . On April 6, 2018, Junta Local de Sanidad Vegetal de Tancítaro, Mexico, achieved the Guinness World Records for the largest serving of guacamole. They created it as part of Tancítaro's 7th Annual Avocado Festival in Tancítaro,"
"throughout the American tropics, it probably originates from the Chiapas region of Mexico or Guatemala, where ""wild"" avocados may still be found. The soft pulp of the fruit is eaten fresh or mashed into guacamole. The ancient peoples of Central America were also the first to cultivate several fruit-bearing species of ""Annona"". These include the custard-apple (""A. reticulata""), soursop (""A. muricata""), sweetsop or sugar-apple (""A. squamosa""), and the cherimoya (""A. cherimola""). Both soursop and sweetsop now are widely grown for their fruits in the Old World as well. Some members of the magnoliids have served as important food additives. Oil"
"cedar, cutlass, doudouce, egg, Graham, Bombay, ice-cream, Julie, long, pawpaw, Peter, rose, round, spice, starch, Tommy, teen, turpentine, vert, zabrico), breadfruit, sorrel (roselle), passion fruit), watermelons, sapodilla Manilkara zapota , pommerac (Syzygium malaccense), guavas, pommecythère (Spondias dulcis), caimite (star apple), abiu, five fingers (carambola), cherries, zaboca (avocado), popoy (papaya), chenette (Melicoccus bijugatus), pineapples, oranges, Portugal (tangerines of various genetic breeding), plum (Governor, King and common variety), West Indian (Barbadian) cherry (Acerola), bananas (sikyé, silk, Gros Michel, Lacatan), barbadine (granadilla), balatá, soursop, cashews, Tamarind, Ceres (Flacourtia indica), , Cocorite (Attalea maripa), Gru-Gru-beff (Acrocomia aculeata), Fat-Pork (Chrysobalanus icaco), pears. and coconuts (several"
"green tomato, etc. Other traditional vegetable ingredients include chiles, huitlacoche (corn fungus), huauzontle, and nopal (cactus leaves) to name a few. European contributions include pork, chicken, beef, cheese, herbs and spices, as well as some fruits. Tropical fruits, many of which are indigenous to Mexico and the Americas, such as guava, prickly pear, sapote, mangoes, bananas, pineapple and cherimoya (custard apple) are popular, especially in the center and south of the country. Despite the introduction of wheat and rice to Mexico, the basic starch remains corn in almost all areas of the country and is the base of many recipes"
"quitoense""), uchuva (""Physalis peruviana""), papayuela (""Vasconcellea pubescens""), passion fruit, borojó (""Borojoa patinoi""), curuba (""Passiflora tarminiana""), mamoncillo (""Melicoccus bijugatus""), guanábana (""Annona muricata""), guava (""Psidium guajava""), tomate de arbol (tamarillo), noni (""Morinda citrifolia""). More widespread fruit varieties grown in Colombia include mango, apple, pear, blackberry, and strawberry. On a per capita basis, Colombia is one of the world's largest consumers of fruit juices, consuming on average more than three quarters of a serving each day. Colombian cuisine Colombian cuisine is a compound of the culinary traditions of the six main regions within the country (Pacific, Amazonian, Andean, Orinoco, Caribbean, and Insular). Colombian"
"berries, onions, pigweed seeds, pinyon nuts, pitahaya fruit, prickly pear fruit, prickly pear juice, raspberries, screwbean (or tornillo) fruit, saguaro fruit, spurge seeds, strawberries, sumac (""Rhus trilobata"") berries, sunflower seeds, tule rootstocks, tule shoots, pigweed tumbleweed seeds, unicorn plant seeds, walnuts, western yellow pine inner bark (used as a sweetener), western yellow pine nuts, whitestar potatoes (""Ipomoea lacunosa""), wild grapes, wild potatoes (""Solanum jamesii""), wood sorrel leaves, and yucca buds (unknown species). Other items include: honey from ground hives and hives found within agave, sotol, and narrowleaf yucca plants. The abundant agave (mescal) was also important to the Mescalero, who"
"Aztec influence in Spain Aztec influence in Spain can be seen in both the cuisine of Spain and in its architecture. Guacamole, an avocado-based dip that was popular in Aztec cuisine as early as the 16th century, was brought back to Spain by the Conquistadors. Its reputation as an aphrodisiac derives from the words that combine to form the word ""ahuaca-molli"" (""guacamole"" in the Aztec language): ""molli"" meant ""something mashed or pureed into a sauce"" and as well as meaning ""avocado"" ""ahuacatl"" meant ""testicle"". The stone work of sun pattern, snakes, panther and birds above the main entrance to the"
"coconut, cupuaçu, fig, guava, grapes, jambo, jocote, kiwi, mangaba, mango, mangosteen, mulberry, muruci, nectarine, papaya, passionfruit, patawa, peach, pear, pequi, persimmon, physalis, pineapple, pine nuts, plum, rambutan, raspberry, sapodilla, sapote, sorva, soursop, starfruit, strawberry, tucuma, walnut, and watermelon. In 2002 the fruit sector grossed 9.6 billion dollars – 18% of Brazil's total. National production is higher than 38 million tons, cultivated on 3.4 million hectares. Between 1990 and 2004 exports grew 183% in value, 277% in quantity and 915% net. Every ten thousand dollars invested in fruit production generates three direct jobs and two indirect jobs. Brazil is the world's"
"the fruit, and is composed principally of limonene, which makes up around 93% of the total. Besides limonene and alpha-pinene (0.34%), both of which are considered monoterpenes, the oil is unusually rich (0.38% total) in sesquiterpenes such as α-bergamotene (0.021%), caryophyllene (0.18%), α-humulene (0.07%) and α-muurolene (0.06%), and these contribute to the spicy and woody flavor of the fruit. Carbonyl compounds make up much of the remainder, and these are responsible for much of the distinctive flavor. These compounds include esters such as isopropyl propanoate (1.8%) and terpinyl acetate (1.26%); ketones such as carvone (0.175%); and a range of aldehydes"
"potatoes are a white flesh type and a more expensive yellow flesh type. The only commercially available native fruits native to the Andes region in general (Peru, Bolivia) are lucuma, camu camu, prickly pear, cape gooseberry, cocona, pacay (technically a legume but used as a fruit), guanabana, dragon fruit, pepino, papaya, ciruela, mammee apple, banana passionfruit, cherimoya, granadilla, moriche palm fruit, and tamarillo. Yacon, although an underground tuber, is also used as a fruit. None of the other native fruits are commercially available. From Peru, the Spanish brought back to Europe several foods that would become staples for many peoples"
"developed over thousands of years of history. It is created mostly with ingredients native to Mexico, as well as those brought over by the Spanish conquistadors, with some new influences since then. In addition to staples, such as corn and chile peppers, native ingredients include tomatoes, squashes, avocados, cocoa and vanilla, as well as ingredients not generally used in other cuisines, such as edible flowers, vegetables like huauzontle and papaloquelite, or small criollo avocados, whose skin is edible. Vegetables play an important role in Mexican cuisine. Common vegetables include zucchini, cauliflower, corn, potatoes, spinach, Swiss chard, mushrooms, jitomate (red tomato),"
"""aipim"" or ""macaxeira"", among other names), yams, and fruit like açaí, cupuaçu, mango, papaya, guava, orange, passion fruit, pineapple, and hog plum are among the local ingredients used in cooking. Some typical dishes are feijoada, considered the country's national dish; and regional foods such as , , vatapá, moqueca, polenta (from Italian cuisine) and acarajé (from African cuisine). There is also ""caruru"", which consists of okra, onion, dried shrimp, and toasted nuts (peanuts or cashews), cooked with palm oil until a spread-like consistency is reached; ""moqueca capixaba"", consisting of slow-cooked fish, tomato, onions and garlic, topped with cilantro; and ""linguiça"","
"desserts are made from a coconut base as well as from fried plantains. In the province of Guanacaste, the main dessert ingredient is usually corn, while in the Province of Puntarenas it is primarily milk, coconut, and fruit. One of the most common desserts is ""tres leches"", translated to ""three milks"" in English. It is a wet cake composed primarily of milk and sugar. The ingredients include whole milk, evaporated skim milk, sweetened condensed milk, as well as heavy cream, eggs, sugar, ground cinnamon, baking powder, vanilla extract, and dark rum. It is available at many restaurants and is usually"
"highlands and surrounding mountains of the country. ""Frescos"" and ""batidos"" are drinks made from fresh fruit and milk or water. Among the fruits used are papaya, mango, watermelon, cantaloupe, pineapple, strawberry, blackberry, banana, carrot, tamarind, ""guanábana"" and ""cas"", a sour fruit native to Central America. Horchata, the cornmeal and cinnamon drink that originated in Spain, can be found in the northwestern Guanacaste Province. A holiday beverage of homemade ginger beer is found on the Caribbean side of the country, and is sometimes mixed with wine. ""Refrescos"" is the local name for bottled soft drinks, which are widely sold. Most common"
"the same name in Oaxaca), the ""mole prieto"" of Tlaxcala, ""mole ranchero"" from Morelos, and more. Taxco has a pink version of mole, called ""mole rosa"". The spiciness of this version is very mild. The word ""guacamole"" (avocado sauce) is derived from ""guaca"" (from “aguacate” or avocado) and the word mole. ""Pipián"" is a type of mole, which mostly consists of ground squash seeds. It does not contain chocolate, but generally contains tomatillos, ""hoja santa"", chili peppers, garlic and onions to give it a green hue. There is also a red version, which combines the squash seeds with peanuts, red"
"church of Nuestra Señora de Regla, Pájara, Fuerteventura in the Canary Islands, is thought by some specialists to show Aztec influence. Aztec influence in Spain Aztec influence in Spain can be seen in both the cuisine of Spain and in its architecture. Guacamole, an avocado-based dip that was popular in Aztec cuisine as early as the 16th century, was brought back to Spain by the Conquistadors. Its reputation as an aphrodisiac derives from the words that combine to form the word ""ahuaca-molli"" (""guacamole"" in the Aztec language): ""molli"" meant ""something mashed or pureed into a sauce"" and as well as"
"The municipality of Jocotepec has a large variety of trees and plants, mostly located inside garden walls. The main plaza is surrounded by greenery, making it very inviting. Vegetation is composed mainly of jacaranda, galeana, hule, pine, roble, cazuarina, mesquite, guamuchil, chaparrale and encino. Fruit trees such as mango, avocado, lime, lemon and orange are also abundant. In North Jocotepec, acacia, huizache and palo-bobos predominate, while in the south (lake) side, there are a few sauce trees and sabinos. A large farm grows raspberries for export. Fields of corn and chayote are very common in this area. Products of Jocotepec"
"as rice and maize; tubers such as potato and cassava; assorted legumes; meats, including beef, chicken, pork and goat; fish; and seafood. Colombia cuisine also features a variety of tropical fruits such as cape gooseberry, feijoa, arazá, dragon fruit, mangostino, granadilla, papaya, guava, mora (blackberry), lulo, soursop and passionfruit. Colombia is one of the world's largest consumers of fruit juices. Among the most representative appetizers and soups are patacones (fried green plantains), sancocho de gallina (chicken soup with root vegetables) and ajiaco (potato and corn soup). Representative snacks and breads are pandebono, arepas (corn cakes), aborrajados (fried sweet plantains with"
"distributed in Europe and the United States between November and April, and is on occasion available from July to September. Ugli fruit The ugli or ugli fruit is a Jamaican form of tangelo, a citrus fruit created by hybridizing a grapefruit (or pomelo), an orange and a tangerine. Its species is ""Citrus reticulata"" × ""Citrus paradisi"". Ugli was discovered growing wild (possibly having developed in the same way grapefruit was created) in Jamaica, where it is mainly grown today. The name is a variation of the word ""ugly"", which refers to the fruit's unsightly appearance, with rough, wrinkled, greenish-yellow rind,"
"Fresh Guacamole Fresh Guacamole is a 2012 American animated short film written and directed by PES, (Adam Pesapane). The film was nominated for the Best Animated Short Film award of the 85th Academy Awards, losing to ""Paperman"". At one minute 40 seconds, it is the shortest film ever nominated for an Oscar. After being nominated for an Academy Award the film was released along with all the other 15 Oscar-nominated short films in theaters by ShortsHD. The film uses the technique of pixilation and shows a man's hands (the hands are PES's) making guacamole out of familiar objects, which become"
"achieved great commercial success, but its unique flavor, early and long season, and prolific nature have led to its increasing popularity in backyard orchards in southern California. Besides being good for eating fresh, 'Cocktail' may be used to make marmalade or jam, candied peel, syrup, or in cocktails and smoothies. Mandelo A mandelo (or ""Mandalo"", also known as a ""cocktail grapefruit"") is a citrus fruit that is smaller than a grapefruit, has yellow or yellow-green coloured skin and bright yellow or yellow-orange flesh, but is sweeter than a grapefruit. The mandelo was developed in the 1950s at the UC Citrus"
"travel time of 6 hours. Due to its dry warm climate, it has a vegetation where the magical carpet that can be seen when Capitanejo is seen in the distance, is a great variety of crops such as: tobacco, tomato, melon and sugarcane; wildly we find trees or shrubs such as: the cují, moral, chicken, yabo, mion, yurumo, totumo, tree bread, fig, acacias, mulato, oreganillo, yatago, some fruit such as mamón, coconut, zapote, avocado, mango, orange, tangerine, papaya, guayaba, congolos, passion fruit, sweet lemon, anon, tamarind, guanabana, guama and watermelon, another vegetation that characterizes and identifies the municipality are the"
"fresh and cooked Mexican and Central-American green sauces. The green color and tart flavor are the main culinary contributions of the fruit. Purple and red-ripening cultivars often have a slight sweetness, unlike the green- and yellow-ripening cultivars, so generally are used in jams and preserves. Like their close relatives, Cape gooseberries, tomatillos have a high pectin content. Another characteristic is they tend to have a varying degree of a sappy, sticky coating, mostly when used on the green side out of the husk. Ripe tomatillos keep refrigerated for about two weeks. They keep even longer with the husks removed and"
"chips that are transformed into a dish of guacamole. In January 2013, ""Fresh Guacamole"" was nominated for the Academy Award for Best Animated Short Film. It is the shortest film ever nominated for an Oscar. The film premiered as part of Showtime's ""Short Stories"" series online and on TV. Showtime's YouTube posting of ""Fresh Guacamole"" amassed 3.5 million hits in its first 4 days online. Of the initial idea, PES says ""I had the core idea of a grenade as an avocado. Even though this type of grenade is referred to as a ""Pineapple Grenade"" I've always thought they looked"
"Marmalade Marmalade generally refers to a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. It can be produced from kumquats, lemons, limes, grapefruits, mandarins, sweet oranges, bergamots, and other citrus fruits, or any combination of them. For many decades now, the preferred citrus fruit for marmalade production in the British Isles has been the Spanish Seville orange, ""Citrus aurantium"" var. ""aurantium"", prized for its high pectin content, which sets readily to the thick consistency expected of marmalade. The peel imparts a bitter taste. The term ""marmalade"" is not precise, universal nor definitive,"
"one of the traditional dishes of Guayaquil, as is fried plantain, which is often served with it. This region is a leading producer of bananas, Cocoa beans (to make chocolate), shrimp, tilapia, mango, and passion fruit, among other products. In the Amazon region, a dietary staple is the ""yuca"", elsewhere called cassava. Many fruits are available in this region, including bananas, tree grapes, and peach palms. Early literature in colonial Ecuador, as in the rest of Spanish America, was influenced by the Spanish Golden Age. One of the earliest examples is Jacinto Collahuazo, an Amerindian chief of a northern village"
"widely by region. Some of the most common ingredients are: cereals such as rice and maize; tubers such as potato and cassava; assorted legumes; meats, including beef, chicken, pork and goat; fish; and seafood. Colombian cuisine also features a variety of tropical fruits such as cape gooseberry, feijoa, arazá, dragon fruit, mangostino, granadilla, papaya, guava, blackberry, lulo, soursop and passionfruit. Among the most representative appetizers and soups are patacones (fried green plantains), sancocho de gallina (chicken soup with root vegetables) and ajiaco (potato and corn soup). Representative snacks and breads are pandebono, arepas (corn cakes), aborrajados (fried sweet plantains with"
"vine to the East Indies—made by drying the whole fruit (peppercorn); white pepper is made by first hulling the fruit, then grinding. The majority of production is in India and Indonesia; outside the region, America is a chief importer. Four of the main cultivators of this plant are capsicum annuum: cayenne pepper, sweet pepper, paprika, and jalapenos grown in temperate regions. Native to India, saffron, vanilla, and cardamom are the most expensive spices. Cashews, originally from tropical America, are a rich nut full of vitamins. Further on, cocoa/chocolate as well as the soft drink cola, is native to lowland tropical"
"and minerals. The main constituents of the oil of the fruit of ""E. stipitata"" are sesquiterpenes which the main component is germacrene B and which confers an antioxidant activity at the fruit. Furthermore, ethanolic extract of the fruit showed antimutagenic and antigenotoxic properties which suggest that this fruit could work as preventive agent against cancer. The fresh fruit can be used directly but is best with the addition of sugar because of its high acidity. In Colombia, the economic interest of this fruit has increased since the end of the 20th century, and the fruit is at present sold by"
"Atemoya The atemoya, Annona × cherimoya, or Annona squamosa × Annona cherimola is a hybrid of two fruits – the sugar-apple (""Annona squamosa"") and the cherimoya (""Annona cherimola"") – which are both native to the American tropics. This fruit is popular in Taiwan, where it is known as the ""pineapple sugar apple"" (鳳梨釋迦), so is sometimes wrongly believed to be a cross between the sugar-apple and the pineapple. In Cuba it is known as ""anón"", and in Venezuela ""chirimorinon"". In Israel and Lebanon, the fruit is called ""achta"". In Tanzania it is called ""stafeli dogo"" (""mini soursop""). In Brazil, the"
"Chenopodium nuttalliae Huauzontle (literally ""hairy amaranth"", from the Nahuatl ""huauhtli"" 'amaranth' and ""tzontli"" 'hair') is the common name for Chenopodium nuttalliae, a species of edible plant native to Mexico. Other variations of the name include ""huauhzontle"", ""huanzontle"", and ""guausoncle"". It is related to other commonly-consumed plants such as quinoa, amaranth, and epazote, as well as the common American weeds goosefoot and lambsquarters. The plant grows upright branches with red tinted green leafy stems. Huauzontle stems superficially resemble baby broccoli, although the stems are much thinner, and support fewer of the leaves. Like amaranth, huauzontle is very resistant to cold and"
"Gynostemma pentaphyllum Gynostemma pentaphyllum, also called jiaogulan ((, Pinyin: jiǎogǔlán), literally ""twisting blue plant"", is a dioecious, herbaceous climbing vine of the family Cucurbitaceae (cucumber or gourd family) widely distributed in South and East Asia as well as New Guinea. Jiaogulan is best known as an herbal medicine reputed to have powerful antioxidant and adaptogenic effects purported to increase longevity. Pharmacological research has indicated a number of therapeutic qualities of jiaogulan, such as lowering cholesterol and high blood pressure, and strengthening immunity. Jiaogulan belongs to the genus ""Gynostemma"", in the family Cucurbitaceae, which includes cucumbers, gourds, and melons. Its fruit"
"frothy texture , but this drink established the roots for one of today's most beloved treats. Avocado/Guacamole: Originating from southern Mexico and Guatemala, Avocados became a reliable food in Maya cuisine. The Avocado tree is very reliable in subtropical climates which suited perfectly to the Maya civilization. Avocados are a very versatile product that can be incorporated in cuisine in many ways. Corn Tortillas: Maize can be used to connect almost every aspect of Maya life right down to the roots of the creation of man. It is said in the Popul Vuh that the first humans were crafted from"