8 Delicious Facts About Guacamole

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Grab a cerveza, tear open a new bag of chips, and kick back with these facts about your favorite bright green zesty spread—in honor of National Guacamole Day.

1. AVOCADOS GO BACK THOUSANDS OF YEARS.

The avocado, first known as the ahuacate, has been cultivated and eaten in Mexico, Central America, and South America as far back as 500 BCE.

2. THE AZTECS INVENTED GUACAMOLE.

When the Spaniards arrived in the New World, they discovered an Aztec sauce called ahuaca-molli; molli was the Nahautl word for “something mashed or pureed,” while ahuactl referred to testicles, or the stone fruit that reminded them of testicles.

3. AVOCADOS HAVE BEEN REBRANDED.

In the early 20th century, our favorite mashable fruit went by the unappealing name “alligator pear,” due to its bumpy green skin. The California Avocado Growers’ Exchange, a trade group, complained in a 1927 statement “That the avocado … should be called an alligator pear is beyond all understanding.” Alligator pear disappeared, and the fruit was called everything from calavo to butter pear to avocado pear before avocado finally stuck.

4. THE AVOCADO HAS FAMOUS RELATIVES.

The avocado trade group also bemoaned the more quotidian foods associated with the avocado, “an exalted member of the laurel family.” Indeed, the avocado is a member of the lauracae family, which also includes bay leaves, cinnamon, camphor, and sassafras.

5. A MAILMAN PATENTED THE MOST POPULAR AVOCADO VARIETY.

There are more than 400 varieties of avocado grown around the world, but the Hass, grown mostly in Mexico and California, is the most popular. A postal worker named Rudolph Hass purchased the seedling from a farmer in 1926 and filed a patent in 1935. The original tree stood, and bore fruit, for nearly 70 years in La Habra Heights, California.

6. CALIFORNIA DOMINATES U.S. AVOCADO PRODUCTION.

The western state accounts for nearly 90 percent of all avocados grown in the United States, with the bulk of farms centered in a five-county region of southern California.

7. MEXICAN AVOCADOS WERE ONCE BANNED IN THE U.S.

Beginning in 1914, Hass avocados were not allowed to be imported to the United States from Mexico. After a two-year debate, the USDA lifted the ban in 1997—although approved farms were only allowed to export their crops to 19 U.S. states and were still forbidden from selling in California. In 2002, the U.S. Federal Hass Avocado Promotion, Research, and Information Order was established, and today Mexican avocados are allowed in all 50 states.

8. THE BIGGEST GUACAMOLE SERVING EVER WEIGHED AS MUCH AS SOME ELEPHANTS.

A Guinness World Record was set in 2013 when a group of 450 students in Tancitaro, Michoacan, Mexico prepared a serving of guacamole that weighed 5,885.24 pounds, or almost 3 tons. Asian elephants can weigh anywhere from 2.25-5.5 tons.

This article was originally published in 2016.

Why Do We Eat Candy on Halloween?

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Jupiterimages/iStock via Getty Images

On October 31, hordes of children armed with Jack-o'-lantern-shaped buckets and pillow cases will take to the streets in search of sugar. Trick-or-treating for candy is synonymous with Halloween, but the tradition had to go through a centuries-long evolution to arrive at the place it is today. So how did the holiday become an opportunity for kids to get free sweets? You can blame pagans, Catholics, and candy companies.

Historians agree that a Celtic autumn festival called Samhain was the precursor to modern Halloween. Samhain was a time to celebrate the last harvest of the year and the approach of the winter season. It was also a festival for honoring the dead. One way Celtics may have appeased the spirits they believed still walked the Earth was by leaving treats on their doorsteps.

When Catholics infiltrated Ireland in the 1st century CE, they rebranded many pagan holidays to fit their religion. November 1 became the “feasts of All Saints and All Souls," and the day before it was dubbed "All-Hallows'-Eve." The new holidays looked a lot different from the original Celtic festival, but many traditions stuck around, including the practice of honoring the dead with food. The food of choice for Christians became "soul cakes," small pastries usually baked with expensive ingredients and spices like currants and saffron.

Instead of leaving them outside for passing ghosts, soul cakes were distributed to beggars who went door-to-door promising to pray for souls of the deceased in exchange for something to eat. Sometimes they wore costumes to honor the saints—something pagans originally did to avoid being harassed by evil spirits. The ritual, known as souling, is believed to have planted the seeds for modern-day trick-or-treating.

Souling didn't survive the holiday's migration from Europe to the United States. In America, the first Halloween celebrations were a way to mark the end-of-year harvest season, and the food that was served mainly consisted of homemade seasonal treats like caramel apples and mixed nuts. There were no soul cakes—or candies, for that matter—to be found.

It wasn't until the 1950s that trick-or-treating gained popularity in the U.S. Following the Great Depression and World War II, the suburbs were booming, and people were looking for excuses to have fun and get to know their neighbors. The old practice of souling was resurrected and made into an excuse for kids to dress up in costumes and roam their neighborhoods. Common trick-or-treat offerings included nuts, coins, and homemade baked goods ("treats" that most kids would turn their noses up at today).

That changed when the candy companies got their hands on the holiday. They had already convinced consumers that they needed candy on Christmas and Easter, and they were looking for an equally lucrative opportunity to market candy in the fall. The new practice of trick-or-treating was almost too good to be true. Manufacturers downsized candies into smaller, bite-sized packages and began marketing them as treats for Halloween. Adults were grateful to have a convenient alternative to baking, kids loved the sweet treats, and the candy companies made billions.

Today, it's hard to imagine Halloween without Skittles, chocolate bars, and the perennial candy corn debates. But when you're digging through a bag or bowl of Halloween candy this October, remember that you could have been having eating soul cakes instead.

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Make Your Own Mouthwatering Pizza With Tomatoes From Frank Pepe’s

eugenesergeev/iStock via Getty Images
eugenesergeev/iStock via Getty Images

If you live in a rural area, the hunt for a quality slice of pizza—especially at a late hour—can be enough to make you consider moving to a pizza capital like New York. But what if you had the secret ingredient for a perfect pie right in your own kitchen?

Frank Pepe Pizzeria Italiana, the iconic New Haven establishment recently crowned America’s best pizzeria, is selling cans of its hand-selected tomatoes that you can purchase online or at any of its locations across Connecticut, Massachusetts, Rhode Island, and New York.

Like any good "secret" ingredient, the tomatoes that Frank Pepe’s chefs use in their critically acclaimed sauces are a little different than your regular grocery store pickings. Food & Wine reports that each year, Frank Pepe’s grandsons (now restaurant co-owners) conduct a blind taste test of several different tomato varieties harvested from farms in Naples, Italy, and decide which ones are worthy of being used in their pizza products. According to the pizzeria's website, “It’s not just a matter of taste, but of the tomatoes’ density, texture, and transition of flavor once they are cooked.”


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Of course, there’s more than one reason Frank Pepe’s pizzas are considered the gold standard in America. To achieve that famous “crisp, charred, chewy crust,” the pizzas are baked in a coal-fired oven rather than a wood-burning one. There’s also the fact that Frank Pepe and his ancestors have been perfecting the Neapolitan art of pizza-making for nearly a century (the pizzeria was founded in 1925). In other words: Don’t be disappointed if your first crack at a heavenly homemade pizza doesn’t come out exactly like the mouthwatering pictures on Frank Pepe’s website. Having said that, the magic of hand-chosen Naples tomatoes is sure to make your creation considerably better than any of its frozen, store-bought brethren.

You can order a pack of three cans of tomatoes for $10 here.

[h/t Food & Wine]

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