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Test Your Knowledge About Guacamole

If you love Guacamole as much as we do, then you'll ace this quiz!
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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.

 Farha Khan

Credits
Estúdio Bloom, Mae Mu, Alejandro Duarte, Isabella and Louisa Fischer, Hitoshi Namura