The avocado is a unique and nutritious fruit that has become a staple food for many cultures around the world. However, the avocado we know today is quite different from its wild ancestor. So what exactly was the avocado before humans started cultivating it?
The Origins of the Avocado
The avocado originated in south-central Mexico, sometime between 7,000 and 5,000 BC. The earliest cultivated avocados were likely descendants of wild varieties of Persea americana var. drymifolia that grew in the tropical highlands of Mexico and Guatemala.
These proto-avocados had small, black, pebbly skins and contained a large seed. The flesh was likely thinner and more stringy than modern avocados. The taste was probably closer to anise or licorice, rather than the richer, fattier flavor of today’s Hass avocados.
Archaeological evidence shows that people living in Mesoamerica collected and ate wild avocados as early as 10,000 BC. Back then, avocados would have been just one of many wild foods gathered by early hunter-gatherers in the region.
The First Cultivated Avocados
The earliest intentional cultivation of avocados likely began sometime between 7,000 and 5,000 BC in south-central Mexico. Prehistoric farmers began propagating the most desirable trees and selecting for larger fruit with more flesh.
The earliest known evidence of avocado cultivation comes from caves in Coxcatlán, Puebla, Mexico. Archaeologists discovered 9,000-year-old avocado seeds, skin, and flesh remnants in the caves, indicating the plant had already been domesticated by pre-agricultural societies in the region.
As Mesoamerican civilizations like the Olmecs, Maya, and Aztecs developed from 1500 BC onward, the use and cultivation of the avocado expanded. The fruit became an important agricultural crop and food staple due to its nutritional qualities and unique buttery texture.
Avocado Uses in Ancient Mesoamerica
The avocado played an integral role in the cuisines of Mesoamerica. Archaeological evidence shows avocados were commonly eaten raw, in salsa, or mashed into early forms of guacamole by the Aztecs and other indigenous groups.
Ancient Mexicans also used avocados medicinally to treat various conditions. The flesh, leaves, and seeds were used for things like dysentery, high blood pressure, and dandruff.
Beyond food and medicine, the Aztecs frequently included illustrations of avocados in their pictorial histories. This suggests the fruit had cultural, religious, or symbolic significance for many pre-Columbian civilizations.
Nutritional Value
One reason the avocado was so prized in Mesoamerica is its impressively high nutritional content:
- Healthy fats – Avocados are low in saturated fat and high in monounsaturated fat, which helps lower cholesterol.
- Fiber – A good source of fiber, which aids digestion.
- Potassium – More potassium than a banana, which helps regulate blood pressure.
- Vitamins – Rich in B vitamins, vitamin K, and vitamin E.
- Minerals – Good source of magnesium, copper, zinc, phosphorous, iron, and calcium.
No wonder ancient Mexicans valued the avocado so highly!
Avocado Diversity Before Domestication
Before cultivation, there was greater genetic and morphological diversity among avocados than we see today. Wild avocado populations differed significantly from region to region:
| Region | Avocado Characteristics |
|---|---|
| Southern Mexico | Small, smooth, thin-skinned, purple-black fruits with little flesh |
| Central America | Small, pebbly, thicker-skinned green fruits |
| Northern South America | Large, smooth, green fruits with rudimentary seed |
This natural variation provided early farmers with diverse types to domesticate. Unfortunately, much of this wild diversity was lost as cultivation focused on a few select varieties like the Hass.
The Arrival of Europeans
When Spanish explorers like Hernán Cortés arrived in Mexico in the early 1500s, they discovered a thriving avocado agriculture. The fatty, rich fruits were unlike any European plant, so the Spanish adopted the indigenous Nahuatl name “āhuacatl” (meaning “testicle” due to the shape).
The Spanish took avocados back to Europe, where they gained popularity in Spain and England by the late 17th century. During the colonial period, avocados were planted by Spanish conquistadors in the Caribbean, southern Mexico, and Central America.
European Attitudes and Uses
European attitudes toward the avocado were initially mixed:
- Many found the taste and texture unappealing at first.
- The English called it an “alligator pear,” referring to its scaly skin.
- Some saw it as an exotic aphrodisiac due to the Nahuatl name.
- Once sweetened, it became popular ingredient in ice cream and desserts.
By the 19th century, the avocado was a well-established commercial crop in tropical areas under European control. Additional avocado varieties were developed that suited European tastes better.
Modern Avocado Breeding
In the early 20th century, Americans discovered the rich, creamy California avocados being grown by immigrants. This kicked off a wave of commercial avocado production focused on creating hardy, productive varieties suited for worldwide export.
One important figure was horticulturist Rudolph Hass, who patented the eponymous Hass avocado in 1935. The Hass became the most ubiquitous avocado variety due to its thick, oily flesh and good shippability.
Today, commercial avocados are limited to just a handful of varieties like Hass, Bacon, Fuerte, Gwen, Pinkerton, and Zutano. Millennia of diversity has been reduced down for the sake of larger fruits with wider consumer appeal.
Conclusion
In summary, the avocado originated in ancient Mesoamerica as a highly variable wild fruit adapted to many ecological niches. Early agricultural civilizations like the Olmecs and Aztecs selectively bred avocados over thousands of years for larger fruits with more flesh. The Spanish introduced the avocado to Europe and expanded its cultivation during the colonial period. Finally, 20th century American farmers developed the Hass and other varieties suited for global commerce. While we have benefited from its rich flavor, generations of selection and cultivation have inevitably narrowed the diversity of this intriguing and ancient fruit.
