Avocado

AVOCADO

PRACTICE PRESENTATION OF SPEAKING FOR GENERAL COMMUNICATION

Presented

by :

@ Sanjaya

@ Cici Juita

@ Rismawati

From Class

L

WHAT IS THE AVOCADO???

WE ARE GOING TO JOIN WITH MR SANJAYA

BIOLOGIST OF SINGAPERBANGSA UNIVERSITY!

AVOCADO IS A MEDIUM TO LARGE EVERGREEN TREE

WITH LARGE, LEATHERY, DEEP GREEN LEAVES. IT HAS

LIMITED COMMERCIAL VALUE IN THE LOWER RIO

GRANDE VALLEY AND IS OFTEN FOUND IN

LANDSCAPES ACROSS SOUTH TEXAS.

THE POPULARITY OF ITS FRUIT,

PARTICULARLY IN MEXICAN

FOOD DISHES, AND ITS

TROPICAL APPEARANCE HAVE

SPURRED CONSIDERABLE

INTEREST IN GROWING

AVOCADOS AT HOME.

Scientific Classification

Kingdom Plantae

Phylum Angiosperm

Class Magnoliids

Ordo Laurales

Family Lauraceae

Genus Percea

Species P. Americana

HISTORY OF AVOCADO

Avocados have a long history and heritage since

being discovered and has gone from being described

as the ‘poor man’s butter’ to the King of Fruits! It has so

many uses from making delicious foods to being used

to nourish and soothe the skin as a cosmetic. This post

though is going to look at the nutritious properties of

Avocado and how it can help you stay and get in great

health!

The most popular variety of avocado was

discovered by a postman named Rudolph Hass. The

original tree can be found growing in La Habra,

California.

WHAT THEY LOOK LIKE?

Most varieties of

avocado are :

oval- or round

-shaped with

thick, rough

green skin.

Depending on

the type,

avocados can

range from three

ounces to four

pounds.

NEXT, EXPLAIN FROM

DR. ORY RISMAWATI!

NUTRITIONAL INFO( ONE CUP OF SLICED AVOCADO PROVIDES )

235 Calories

22 Grams

Fat

7 Grams

Fiber

15 Milligrams

Sodium

3 Grams

Protein

O

Cholesterol

WHILE AVOCADOS

ARE KNOWN TO BE

HIGH IN

UNSATURATED FAT,

MANY BELIEVE THEY

ARE WORTH THE

SPLURGE FOR THEIR

GREAT BUTTERY

TASTE. THEY ARE

ALSO A GOOD

SOURCE FOR FIBER,

VITAMIN C AND OTHER

NUTRIENTS, SUCH AS

THAIMINE, AND

RIBOFLAVIN.

HEALTS BENEFITS :

IF IT'S STILL HARD, IT'S NOT READY TO BE

EATEN YET. TWO MEDIUM AVOCADOS

SHOULD YIELD ABOUT ONE POUND, 2 1/2

CUPS SLICED, DICED, OR CHOPPED.

Selection tips

LOOK FOR FRUIT

THAT IS FIRM,

YET GIVES WHEN

GENTLY

SQUEEZED.

STORAGE TIPS: YOU MAY REFRIGERATE RIPE

AVOCADOS UNTIL YOU'RE READY TO EAT THEM, BUT

ONLY FOR A FEW DAYS. PLACING AN AVOCADO IN A

PAPER BAG WITH AN APPLE OR BANANA AND STORING

IT AT ROOM TEMPERATURE WILL ACCELERATE THE

RIPENING PROCESS IF NEEDED. SINCE CUT AND

EXPOSED AVOCADOS TEND TO DISCOLOR QUICKLY,

EXPERTS ADVISE YOU TO ADD CUBED OR SLICED

AVOCADO TO YOUR DISH AS LATE AS POSSIBLE IN THE

PREPARATION PROCESS. ADDING A DASH OF LEMON

OR LIME JUICE TO FRESH GUACAMOLE SHOULD HELP

PREVENT DISCOLORATION.

HOW TO EAT THEM: THE MOST POPULAR USES

FOR EATING AVOCADOS

ARE IN GUACAMOLE AND

ON SALADS, BUT THEY

MAY ALSO BE FOUND IN

OTHER DISHES SUCH AS

SOUP. THEY ALSO MAKE

GREAT HOLLOWED-OUT

"BOWLS" FOR OTHER

DISHES, INCLUDING DIPS

OR SEAFOOD.

LET’S MAKE A AVOCADO JUICE WITH

CHEF CICI!