There are many domestic varieties of avocados, but the most common is 'Hass,' grown primarily in California. It is covered with a pebbly, leathery skin, which changes from dark green to deep purple (almost black) as the fruit ripens. Other varieties include 'Bacon,' 'Fuerte,' 'Gwen,' 'MacArthur,' 'Pinkerton,' 'Reed,' and 'Zutano.'

In Season
Avocados are available in the supermarket year-round.

What to Look For
Choose heavy, undamaged fruit. An avocado that yields slightly to pressure is best for slicing and dicing; if pressure leaves a small indentation, the avocado is best mashed. Avoid very soft avocados, as they will be overripe and unusable.

How to Store
Keep unripe avocados at room temperature. To speed ripening, place in a paper bag with an apple or banana; to stop ripening, refrigerate for up to two days.