Avocados, also called an "alligator pear," are a fruit indigenous to Central and South America, used frequently as complements to meat and salads, and to make guacamole. Its use in sushi and as a fatty substitute for some meats has made avocado a central feature in California cuisine. Avocados are delicious as a dip, on a burger or to dress up a salad. There are more than 500 varieties of avocados, the Hass is the most common avocado in the United States and is the only one grown year round. An average size avocado has 300 calories and 30 grams of healthy polyunsaturated and monounsaturated fat, and have the highest protein content of any fruit. They contain more potassium than bananas. On average, 53.5 million pounds of guacamole are eaten every Super Bowl Sunday, this would be enough to cover a football field 20 feet thick.

95% of all avocados grown in the United States come from California. 80% of these are Hass avocados, that have a darker colored skin, and grow plentifully in southern California.

Avocados are a good source of potassium, B, E, and K vitamins, and dietary fiber. In fact, one cup of avocado has 30% of the daily recommended consumption of fiber, more than almost any other fruit.