avocado (एभोकाडो)
About avocado (एभोकाडो)
Avocado, while not a traditional staple of the Nepali diet, is gaining popularity in urban areas of Nepal. It is increasingly recognized for its health benefits and versatility in cooking. The creamy texture and mild flavor of avocados make them a suitable addition to various Nepali dishes, often incorporated into salads or used as a spread. The growing health-conscious population in Nepal are beginning to explore the fruit's potential in both traditional and modern cuisine. Due to the favorable climatic conditions in some parts of Nepal, there is an increasing interest in local avocado cultivation.
Nutritional info
These are the major micro nutrients found in avocado
Seasonality
Avocado season in Nepal typically falls during the summer and rainy season, which spans roughly from June to September. The harvest time can vary slightly depending on the specific region and altitude, but this window represents the time when the fruit is most readily available in local markets. However, due to cultivation techniques and import there is some availability beyond these main harvesting months in major urban areas.
History
Avocados have a relatively recent history in Nepal. Unlike many other fruits that have been cultivated in the region for centuries, avocados were introduced more recently, likely within the last few decades. There isn't a long history of traditional uses or cultural significance for avocados in Nepali society. The introduction of avocados in Nepal is mainly attributed to international influences and the growing interest in diverse and healthy food choices. The agriculture sector is also working to promote avocado cultivation in suitable areas, which is gradually increasing its presence in local markets. There are no ancient texts or traditional recipes that feature avocados in Nepal, suggesting its novelty in local culinary practices.