Types of Avocados

The two most widely marketed avocado varieties are the rough-skinned, almost black Hass and the smooth, thin-skinned green Fuerte. The Hass has a smaller pit and a more buttery texture than the Fuerte.

Purchasing & Using Avocados

Avocados must be used when fully ripe. They do not ripen on the tree and are rarely found ripe in markets. Fresh avocados are almost always shipped in an unripe condition. Purchase them 2 or 3 days in advance.

To test for ripeness by cradling an avocado gently in your hand. Ripe fruit will yield will be firm, yet will yield to gentle pressure. If pressing leaves a dent, the avocado is very ripe and suitable for mashing. They are best served at room temperature. When you buy hard, green, unripened avocados, store them at room temperature until they soften.

To ripen avocados slowly,  put them in the fruit bin of your fridge (no apples please, that would be mixed signals) avocados can be kept for up to two weeks

this way. They are actually ripening very slowly so when you take them out of the fridge be ready to eat in a couple of days. To ripen an avocado faster, place in a brown paper bag and set in your oven with only the oven light on. Once avocados are at a desired stage of ripeness, they may be refrigerated for up to 2 to 3 days

Seeding & Peeling Avocados

Start by cutting the avocado lengthwise around the seed. Then cup it between palms of hands and gently twist halves apart. Tap seed with sharp edge of knife. Gently lift or pry seed out.

Avocados are easy to peel when ripe. Peel the fruit by placing the cut side down and removing the skin with a knife or your fingers (start at the small

end and remove the skin), or simply scoop out the avocado meat with a spoon.

TIP: Sprinkle lemon or lime juice over peeled avocados to prevent discoloring