I’ll let you in on a not-so-secret: avocados are my favorite. I can easily polish off an entire bowl of guacamole before anyone else gets a bite (which has prompted friends and family to distract me long enough to get their share before I find the dip). I especially love avocado in my omelets and tacos. Avocados also make a great a snack with a drizzle of of olive oil, salt, and pepper.
After moving to California, an avocado tree was one of my first purchases and while I’m still in the growing phase, I can’t wait to be able to pull an avocado off the tree and taste it. My one qualm with avocados is that once cut, the air takes hold and can quickly brown the beautiful green color. There are many ways you can prevent this (there’s a lively discussion in the comments section of the Kitchn if you have time). I usually just plan on eating the whole thing. Avocados also come in various shapes, sizes, and flavors depending on the time of year. California Avocado has a handy page to help you sort through all of them.
Hass
Bacon
Pinkerton
Reed
Zutano
Avocados can be grilled, fried, or baked but I almost always eat them raw.
Look for avocados that have no cuts or large dents on the outside. To tell if an avocado is ripe, lightly press on the avocado. If the avocado is firm, it’s not ripe yet. If it gives quite a bit and feels mushy it spots, the avocado is too ripe. You want the avocado to barely give when pressed.
Store unripe avocado at room temperature until the avocado has ripened. Then either use the avocado, or place it in the refrigerator for up to a week. The cool temperature greatly slows the ripening process.
