Buy
California avocados supply ninety percent of the nation's avocado crop, with the season running from April through September. While California grows the Hass variety (with a dark and pebbly skin), there is also the lesser-known Fuerte from Florida, and the Reed, both with smoother skins. Buy avocados that are firm, but give a little to gentle pressure. It should feel heavy in hand, and be without bruises and blemishes. Since avocados ripen quickly, don't worry about purchasing avocados that are unripe-like a pear, they will ripen after they're picked.

Store
Avocados do best on the counter, ripening at room temperature; they can take anywhere from one day to ten days. You can speed up the process by placing them in a paper bag with a banana or apple for a few days. It's not recommended to refrigerate avocados-they quickly become mushy.

Prepare
Since there is a large pit at the center, cut an avocado lengthwise around the pit, and then twist the two halves in opposite directions. Either pop the pit out with a spoon, or firmly strike the pit with the blade of the knife and twist it out. Then scoop the flesh out with a spoon, or peel off the skin away from the flesh, or cut the avocado halves into smaller slices or cubes. Since avocados discolor quickly, serve and eat immediately-otherwise sprinkle with some lemon or limejuice. Wrap any unused avocado in plastic wrap and refrigerate.

Eat
Obviously the favorite use of avocados is for guacamole. They are also excellent in salads and sandwiches (turkey or a BLT is a classic match), a natural with Mexican dishes, or scrumptious by themselves with some salt and olive oil, or a spritz of lemon or limejuice. They can be also hollowed out and stuffed with salads, like tuna or crab-ceviches too.