Ayurella Horn-Muller

Avocados are entrenched in American cuisine. The rich, creamy fruit, swaddled in a coarse skin, is often smashed into guacamole, slathered on toast, or minced into salads. The nation’s demand for Persea americana has surged by 600 percent since 1998. Most of the avocados consumed in the U.S., and many of those eaten elsewhere in