Enormous, smooth round, glossy green fruits that are ovoid or pear-shaped, pebbled green fruits that turn blackish-green when ripe. The flesh is deep green near the skin, becoming yellowish nearer the single large, inedible ovoid seed. The flesh is hard when harvested but softens to a buttery texture.
Numerous scientific studies have looked at the relationship between avocado consumption and blood fat levels, types of fat in the bloodstream, inflammatory risk in the cardiovascular system, and degree of cardiovascular protection against oxygen-based damage. The study results are consistent in showing benefits from avocado in all of these areas.