Avocados Category

Rich and creamy avocados are quite versatile. You can dice them into salads, stuff them with fillings, or mash them to make guacamole or sandwich spreads. Their only big drawback is that they're also high in calories and fat, though the fat is mostly monounsaturated, which isn't as bad as other kinds.

Avocados are ripe when they yield gentle squeeze.To open one, just cut it in half lengthwise around the seed, twist the two halves apart and then pop the seed out with a spoon or knife.

Avocados darken soon after being cut, so serve them right away or sprinkle lemon or lime juice to slow the discoloration. Don't freeze or cook bruise easily, grocers want customers to buy still hard home to ripen at room temperature for a few days. They ripen more quickly if you put them in a paper bag along with an apple or banana.

bacon avocado

This sweet, smooth-skinned variety shows up in the middle of winter. It's not as flavorful as other avocados.

Learn more

Fuerte avocado

This is in season from late fall through spring. It's not quite as buttery as the Hass avocado, but its flavor is excellent.

Learn more

Hass avocado

This is available year-round and has a rich flavor and creamy texture. The skin turns almost black when the avocado is ripe, which can camouflage bad bruises. This is the best variety by far for guacamole, but it turns a bit mushy in salads.

Learn more

Mexican avocado

With their small size and shiny black skins, these look like elongated plums. You can eat them, skin and all

Learn more

Mexicola avocado

This is a small, black-skinned avocado that's the size and shape of a fig. Since the peel is edible, they can be eaten like a peach. There's a smaller variety, the Mexicola cocktail avocado, that's oblong and virtually seedless. They'd make a great addition to a vegetable platter.

Learn more

Pinkerton avocado

These peel easily and their flavor is excellent. One of the best varieties.

Learn more

Reed avocado

This large, roundish avocado slips easily from the peel, and has excellent flavor and texture. It will stay firm even when ripe, so it's not a good choice if you're making guacamole.

Learn more