They are ripe when the skin yields to gentle finger pressure.

There are several varieties, each with different properties: the West Indian variety has a thick skin and is low in oil, while the Mexican has a thin skin and is rich in oil

Avocados can be kept at room temperature for several days to ripen; their ripening will be hastened by wrapping them in newspaper.

If refrigerated they can be kept for up to 10 days depending on their maturity, but they will not ripen any further.

To prevent them from oxidizing, Mexicans place the pit into avocado mixtures to slow down darkening for two to three hours.

Avocados do not stand up to cooking; at most they can be quickly warmed up in the microwave to accompany hot dishes.

Suggestions
> Avocados can be puréed and the cream used in soups, gazpacho, sauces, etc.
> They are excellent puréed with coconut milk, and sprinkled with a little lime zest.

> Avocado may be whipped like a mayonnaise to accompany cold fish dishes.

> It may be stuffed with shrimp, crabmeat, etc., and served with mayonnaise, lemon or tomato sauce.

In Brazil
They are made in sorbets.

In Mexico
Guacamole is a staple sauce. It can be either creamy or runny, sweet or savoury depending on its use and the region. It is pounded in a mortar with onion, oil and lemon juice. Peppers, tomatillos, coriander, tomatoes, etc. may be added to taste.

In Philippines
Avocado is mainly considered as a dessert to make icecream and milkshake.