Hass avocado

The pebbly skin usually darkens from green to deep purple or nearly black as it ripens. Press gently near the stem: a ripe avocado yields slightly, while a very soft one may be overripe inside.

Leave it at room temperature in a paper bag with a banana or apple; the fruit’s natural ethylene helps it ripen faster. Check it daily, as the timing depends on how firm it was to start with.

Brush the exposed flesh with lemon or lime juice, press cling film directly against it, and refrigerate in an airtight container. Use it within a day or two; scrape off any thin, browned surface layer if the flesh underneath is still fresh.

Slice it lengthways around the stone, twist the halves apart, then scoop out the stone with a spoon rather than striking it with a knife. Scoop out the flesh or peel the skin back; a ripe avocado is easier to peel cleanly.

Its creamy flesh works with sharp flavours such as lime, tomato, chilli and pickled onion. Use it in guacamole, mash it on toast, or add slices to salads, sandwiches and tacos.

It is usually best raw: prolonged or fierce heat can make its texture unpleasant and its flavour bitter. Add it to hot dishes such as soup or eggs just before serving, rather than simmering it.

Hass has thick, pebbly skin that darkens as it ripens; Fuerte usually keeps its smoother, green skin. Per 100 g, Fuerte has 189 kcal and 19.3 g fat, compared with 176 kcal and 17 g fat in Hass avocado.