Tag: Avocado fruit

In 1893, the U.S. Supreme Court ruled that a tomato should be classified as a vegetable for tax purposes, forever blurring the line between culinary and botanical definitions. This ruling cemented the tomato's status as a culinary vegetable, despite its scientific classification, making it the most famous example of a fruit considered a vegetable.

According to botanists, a fruit is the seed-bearing structure formed from the ovary of a flowering plant. By this scientific definition, the humble tomato, a staple in countless savory dishes, is technically a fruit. This distinction often surprises people, highlighting a fascinating conflict between biological classification and common culinary usage.

Over 75% of the fat in a typical avocado is unsaturated, making it a unique fruit. This high-fat content often leads to confusion, prompting many to question, 'Is an avocado a nut?' The surprising answer lies in botany, not culinary traditions.

With a smoke point ranging from 480°F to 520°F, refined avocado oil is one of the safest and most stable oils for high-temperature cooking. This fact challenges the common misconception that all cooking oils are interchangeable and highlights why understanding an oil's smoke point is crucial for healthy cooking. But what about the avocado fruit itself? Let's explore when and how to apply high heat to both the oil and the creamy fruit.