Once thought of as a fatty foreign food, the avocado has become a produce goddess. Consumers have grown to love the bumpy green fruit for both its creamy taste and as a source of heart-healthy fat and essential nutrients and they are increasingly eating them up. Restaurants of all kinds are discovering success by adding avocado to their menus—slicing it up for sandwiches and burgers, tossing it atop salads, dicing it for ceviche, and, of course, mashing it up as guacamole. ...

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