Avocados

Avocados
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.
bacon avocado
bacon avocado
This sweet, smooth-skinned variety shows up in the middle of winter. It's not as flavorful as other avocados.
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Fuerte avocado
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.
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Hass avocado
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.
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Mexican avocado
Mexican avocado
With their small size and shiny black skins, these look like elongated plums. You can eat them, skin and all
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Mexicola avocado
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.
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Pinkerton avocado
Pinkerton avocado
These peel easily and their flavor is excellent. One of the best varieties.
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Reed avocado
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.
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