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.
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 tables | Autumn | Winter | Spring | Summer | All year
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 edit
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.