The avocado is family of the bay laurel. Even though it looks more like a vegetable, it is categorized as fruit. The avocado originates from Middle and South America, but I have also often seen it in Africa. It has a high fat content: about 80% of its caloric value is fat. Famous cooks say that the avocado ripens just as well even after picking it from the tree; I tend to disagree. The avocados I ate in Africa, which were picked ready-to-eat, where far more tasty than the ones transported in an unripe state, which at home either never ripen or turn black.