Avocados were originally grown in Central America and they have been grown in Florida and California since the early 1800's.
Today California produces almost 90 percent of all avocados grown.
The most popular of all avocado varieties are the Fuerte and the Hass. The Florida Avocado has half the fat of the ones grown in California and oly 2/3 of the calories.
About 70 to 80 percent of all calories in avocados come from fat. However most of the fat is of the monounsaturated type, which is the same type found in olive oil and in Canola Oil.
They are available year round and should be from green to purple-black. They should feel heavy for their size and should be slightly firm. Avoid any that have soft spots or have any discolorations. You should refrigerate and use with in five days of purchase.
You can place avocados you need to ripen in a brown paper bag and set it in a warm place. The top of a hot water heater is usually perfect. Believe it or not but they will ripen even faster if you place the avocado in a wool sock. Avocados will usually ripen in two days in a wool sock in the back of a dark closet.
You should never store avocados that are not ripe in the refrigerator. However once they are ripe you can place them in the refrigerator for 12 - 14 days.
You can puree your peeled and pitted avocados and store them in the freezer for six months.
NEVER COOK A AVOCADO
No you should never cook a avocado. A reaction will take place that will release a bitter chemical compound. Cut up avocados will turn brown quickly.
You can remove an avocado pit by just thrusting the blade of a sharp knife into the pit nd the pit will come out easily. You can easily sprout a new avocado plant from a avocado pit. Use three toothpicks inserted into the avocado pit to hold it up in a glass and keep the water filled up to the avocado pit and about half the pit covered with water and it will sprout quickly.
There is nothing as good as a fresh ripe avocado. Slice it up and serve it on a sliced chicken sandwich with ripe sliced tomatoes and radish sprouts. On toasted pumpernickel bread with mayonnaise it is one of the best sandwiches you will ever eat and enjoy.