Avocados in the United States

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Avocados were first introduced to the United States in 1871, when Judge R.B. Ord planted three trees in Santa Barbara, California.

Rudolph Hass, a postman, patented the Hass avocado tree in 1935. The first Hass avocado tree is still alive and producing fruit.

Mexico is the world's top producer of avocados, with California coming in second.

California boasts 7,000 avocado groves. San Diego County produces 60% of California avocados. Florida is the second main producer in the United States.

Aside from the United States and Mexico, the Dominican Republic, Brazil, and Colombia are the world's top producing countries.

One tree can produce between 150 and 500 avocados per year.

The average avocado contains 300 calories and 30 grams of healthy polyunsaturated and monounsaturated fat.

Avocados have the highest protein content of any fruit.

Avocados contain more potassium than bananas.

One avocado contains 81 mcg of lutein, an important nutrient for healthy eyes.

Once an avocado is picked, it takes between 7 and 10 days to ripen. Keeping it in the refrigerator will slow down the ripening process, while putting it in a paper bag with a ripe apple will speed up the process.

On average, 53.5 million pounds of guacamole are eaten every Super Bowl Sunday, enough to cover a football field more than 20 feet thick.