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Test Your Knowledge About Guacamole

If you love Guacamole as much as we do, then you'll ace this quiz!
Farha Khan
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When the Spaniards came to the Americas in the 15th century, they became familiar with an Aztec dish called ‘ahuaca-molli', a pureed sauce made from Avocado fruit. That's how Guacamole got its name!
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The main ingredient used in the making of Guacamole is avocado, which was called ‘alligator pear’ because of its bumpy green skin that bears resemblance to the large reptile.
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A Guinness World Record was set in 2013 when a group of people in Mexico prepared a serving of Guacamole weighing almost three tons. This serving portion was bigger than an elephant!
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The avocado fruit goes back a thousand years. It was cultivated and consumed as far back as 500 BCE in Mexico, Central America, and South America.
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Guacamole dip is traditionally made in a ‘molcajete’ or mortar and pestle. Ripe avocados and sea salt is mashed together along with added herbs or seasoning of choice.
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A postal worker named Rudolph Hass purchased the seedling of this breed in 1926. In the year 1935, he patented it and named this avocado variety after himself.
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Hass avocados were banned in the United States by the USDA from 1914 to 1997. The fear behind the ban was that lethal pests might infiltrate the domestic crops.
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When exposed to air, the guacamole sauce tends to turn brown due to the formation of melanoidin pigment. To counter this, guacamole is often stored in an air-tight container.
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Avocados do not ripen on the tree and must be harvested before they can develop the desirable texture. They are picked when nearly ripe and kept at room temperature.
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The nutritional value of the dish comes from avocado vitamins, minerals, and fats, as the key component of guacamole is raw avocado.