Avocados, native to Mexico, are widely loved by Americans for their use in guacamole, the lively green Mexican dip. They have a rich, butterlike texture and a mild, almost nutty flavor. The fat content of avocados is high; two thirds is monounsaturated and the remainder is saturated.

• Overwhelmingly, they are used for guacamole, where perfectly ripe, fork-mashed avocadoes are combined with onion, hot chilies, cilantro, fresh lime juice and salt.
• They make great additions to salads and sandwiches, especially cheese and vegetable or turkey and bacon sandwiches.
• Cut into halves, they become "boats," ideal vessels for chicken or shrimp salad.
• Puréed, they form the base for soups and sauces. Also, because of their soft texture, mild taste and store of vitamins and minerals, they make a fine early food for infants.

There are two types of avocados in the United States, those from California and those from Florida. California avocados are small and pear-shaped with rough, nubby blackish-green skins that are sometimes marked by a purple tint. Several varieties are grown in California but the Hass is the most common. Florida avocados, which originated in the West Indies, are large with thin, smooth green skins. Their texture is more watery, their flavor is less sweet and they aren't as widely available or as popular as the Hass. California avocados have twice as much fat as their Florida counterparts.

Avocados are available all year.

Avocados are picked unripe and are often found unripe in the supermarket too. If you plan on using them right away, look for specimens that yield to gentle pressure. However, they should not feel soft or mushy. If the flesh has shrunken away from the peel, they are overripe and should be avoided. Avocados have no aroma to judge them by. Firm avocados will eventually ripen but avoid those that are rock-hard.

1 pound avocados = 2 to 3 California or 1 Florida; 2 cups mashed; 2-1/2 cups diced.

Ripe avocados should be stored in the refrigerator. Depending on how ripe they are, they will last for five to seven days. Unripe avocados can be left at room temperature until they soften, which can take as little as a day or as long as nine days. Placing them in a sealed brown paper bag will hasten ripening.

Avocados usually are served raw. To prepare an avocado, insert a utility knife into the stem end. Slice in half lengthwise to the pit, turning the avocado while slicing. Remove the knife blade and twist the halves in opposite directions to pull apart.

Press the knife blade into the pit, twisting the knife gently to pull the pit away from the avocado. Discard pit.

For slicing or dicing, peel away the skin with your fingers. There is no need to peel if you plan to mash the fruit; just scoop the flesh out of the shells. Once peeled, the flesh begins to discolor almost immediately. Lightly brush the avocado with lemon or lime juice; or if mashing, add lemon or lime juice to the mixture.