Read by Michael Flamel

A Boy and His Avocado

When I was a boy growing up in Sacramento, my professional chef father often humored my big culinary ideas—but he also made sure to remind me of practical realities. One of my earliest “menu proposals” was that every meal in our home should begin with an avocado, split in half, drizzled with Italian vinegar, and sprinkled with salt and pepper.

My father laughed warmly at the idea but shook his head. “Son, if we did that, we’d go broke. Avocados are green gold.”

Still, every month or so, we’d have this little treat at our dinner table. I cherished those occasions, savoring the buttery richness and tangy bite of vinegar as if it were the finest appetizer in the world. But I wanted more.

The Backyard Discovery

Sacramento backyards were often filled with citrus trees—grapefruit, oranges, lemons, and limes—and ours was no exception. But one day, after a new family moved in just a block away, I discovered something life-changing: their backyard held an avocado tree.

When I confessed my love for avocados to my new friend’s mother, she knowingly smiled. Moments later, she sent me home with a grocery bag brimming with avocados. I practically skipped down the street. My parents were delighted, and I was one step closer to my dream of enjoying avocados with every meal.

The History of Avocados

Avocados (Persea americana) have been cultivated for more than 7,000 years, first domesticated in southern Mexico and Central America. The Aztecs considered them a symbol of love and fertility, while Spanish conquistadors carried them across the ocean.

In the United States, avocados are grown outdoors mainly in California, Florida, Hawaii, and parts of Texas. California still leads the way, producing most of the Hass avocados found in American kitchens.

Varieties of Avocados

Backyard gardeners and professional orchardists enjoy a range of avocado varieties:

• Hass – The most common, with pebbly skin and creamy flesh
• Fuerte – Smooth-skinned, pear-shaped, and cold-hardy
• Bacon – A lighter, milder avocado often grown in home gardens
• Reed – Round, large, and especially buttery
• Pinkerton – Long and slender with small pits, making them a gardener’s favorite

While professional orchards lean heavily on Hass for consistency and shipping, home gardeners often grow varieties that thrive in their microclimates, sometimes producing fruit year-round.

Fun Facts About Avocados

• Botanically, avocados are berries with a single large seed.
• Unlike most fruits, they ripen after being picked.
• An avocado tree can live more than 100 years.
• In some cultures, avocados are nicknamed “butter fruit” or “alligator pears.”
• Americans consume nearly nine pounds of avocados per person each year—a number that keeps climbing.

My Father’s Famous Grapefruit–Avocado Salad

One of my father’s greatest culinary gifts to me was showing how seemingly strange pairings could become perfect partners on the plate. His grapefruit–avocado salad remains one of my all-time favorites, combining the sweet-tart zing of grapefruit with the silky smoothness of avocado.

Ingredients (Serves 4)

• 2 large ripe avocados, peeled, pitted, and sliced
• 2 large grapefruits, peeled and segmented (remove all bitter pith)
• 1 small red onion, thinly sliced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon white wine vinegar (or Italian vinegar, per Dad’s touch)
• 1 teaspoon honey (optional, to balance tartness)
• Salt and freshly ground black pepper, to taste
• Fresh mint or basil leaves, for garnish

Instructions

1. Prepare the grapefruit: Using a sharp knife, slice off both ends of the fruit. Cut away the peel and pith, then carefully separate the segments over a bowl to catch the juice.
2. Slice the avocados: Cut into wedges or bite-sized cubes.
3. Make the dressing: In a small bowl, whisk together olive oil, vinegar, honey (if using), and a tablespoon of the reserved grapefruit juice. Season with salt and pepper.
4. Assemble the salad: On a platter or in a shallow bowl, layer avocado slices, grapefruit segments, and red onion.
5. Dress and garnish: Drizzle with the dressing, toss gently, and top with fresh mint or basil.

This salad is a bright, refreshing surprise—sunshine in a bowl—and it never fails to remind me of Sacramento evenings when both grapefruits and avocados were ours for the picking.

A Closing Invitation

Avocados have been part of my story since boyhood—a reminder of how food, family, and gardens shape us. From my father’s warnings about “green gold” to the generosity of a neighbor’s tree, they’ve given me both lessons and joy.

Now I’d love to hear your avocado story. Do you grow them? Cook with them in unexpected ways? Please share in the comments below—and don’t forget to check out our Avocado Gardening Guide for more tips, recipes, and inspiration.

Because if you ask me, the world can always use a little more avocado love. ❖