Avocados are a tropical fruit, the same kind of fruit as the avocado you often see in the mall. Avocados are high in unsaturated fatty acids, which means it has a large fat content. Butter is also high in fat, so avocados have a similar taste to butter, but the unsaturated fats in avocados cannot be synthesized by the body and need to be supplemented through food. Just like eating more nuts, it's also about taking in unsaturated fats.

Avocados are plants of the genus Avocado in the family Camphoraceae, evergreen trees, shade-tolerant plants. About 10 meters high, gray-green bark, longitudinal fissure. Leaves alternate, long elliptic, elliptic, ovate or obovate, apex extremely pointed, base cuneate, extremely pointed to subrounded, leathery, green above, usually slightly pale below.

Avocado flowers are 5-6 millimeters long, with pedicels up to 6 millimeters long, densely yellow-brown pubescent. Perianth densely yellow-brown pubescent on both sides, perianth tube obconical. Fruit large, usually pear-shaped, sometimes ovate or globose, yellowish green or reddish brown, exocarp corky, mesocarp fleshy, edible. Flowering February-March, fruiting August-September.

The avocado is native to tropical America; it is cultivated in small quantities in Guangdong (Guangzhou, Shantou), Hainan (Haikou), Fujian (Fuzhou, Zhangzhou), Taiwan, Yunnan (Xishuangbanna), and Sichuan (Xichang) in China. It is also cultivated in the Philippines and the southern part of the former Soviet Union and central Europe.