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The "fruit" with a past, avocados date back to the Aztecs. The Spanish conquistadors brought them to this country in the 1800s. They called them "abagado" derived from an Aztec term that means "butter from the wood." Central and South Americans have appreciated the lusciousness of this creamy, soft-textured fruit for centuries. [www.QinSen.com]
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Varieties: [www.QinSen.com]
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Hass(a popular variety grown in California) [www.QinSen.com]
The thick pebbly green skin turns black as it softens. A ripe Hass avocado should be black or it's not ready to eat. The flesh has a rich, buttery texture. [www.QinSen.com]
Pinkerton, Fuerte, and Reed varieties [www.QinSen.com]
Also from California, are similar in both taste and texture to Hass. However, their skins stay green as they ripen.
Florida avocado
Smooth-skinned and generally larger than California varieties. The texture, even when ripe, is firmer, not buttery like the Hass avocado.
Selection:
Squeeze gently to check for ripeness; should feel pliable, not firm (skin color is only an indicator of ripeness with the Hass variety).

Storage:
Ripen hard avocados at room temperature, then refrigerate up to one week. To speed ripening, place in a paper bag along with a few bananas; seal tightly. Once cut, avocados brown quickly. To store unused fruit, sprinkle cut surfaces with lemon or lime juice, wrap airtight and refrigerate.

Uses & Preparation:

Mash soft avocados for guacamole dip.
Peel and slice for salads, sandwiches and burgers.
Halve lengthwise, remove seed and use as a boat for shrimp or chicken salad.
How To Remove The Pit

Cut in half lengthwise around the pit.
Twist to separate the halves.
Pierce the seed with the tip of a small knife, twist and lift out.
Availability:
California -- Year-round.
Florida -- June through March.

Nutrition Information:

Sodium and cholesterol free.
Avocados are packed with potassium, giving you 370 mg in each 1/3 avocado - the same amount that's in a 6 ounce glass of orange juice.