Cookbook:Avocado

The avocado, also known as the avocado pear or alligator pear, is a starchy high-fat fruit. Like the tomato, it is sometimes considered a vegetable.

Characteristics
The fruit is not sweet, but starchy, flavorful, and of smooth, more or less creamy, texture. Avocados have a large smooth pit and a leathery skin, both of which are easy to remove. The flesh is typically greenish yellow to golden yellow if ripe, turning brown soon after exposure to air.

Varieties
Avocado varieties can be classified into two types. The type grown in dry areas has a rough dark skin which may be almost black. This type is the size of a small pear. It is the creamiest and best tasting because of its high fat content. The type grown in wet areas has a bright green skin. It is larger, perhaps 5 inches long and 3.5 in diameter. This type is commonly chosen for the more-attractive skin and for reduced calories, though it is generally inferior for eating.

Seasonality
The precise season for avocados depends highly on the cultivar, but nearly all varieties reach their peak season around spring. The Hass avocado is the only variety that is available all year.

Selection and storage
Avocados only begin to ripen after picking. Depending on when you want to use it, you can purchase avocados anywhere from underripe to just ripe. Avocados ripen at room temperature a few days after they are picked, but they ripen faster if stored with other fruit such as bananas. They are ready to use when the flesh near the stem is starting to give but is not mushy. Once ripe, they can be stored in the fridge for up to a week to prevent undesirable browning.

Use
Avocados are typically eaten uncooked. They are very popular in vegetarian cuisine, making a good substitute for meats and cheeses in sandwiches because of their high fat content.