The fruit of the plant, also called an avocado pear or alligator pear, is botanically a large berry containing a single large seed.
Mexico produces about 34% of total supply, another 30% is produced by a combination of the Dominican Republic, Peru, Indonesia, and Colombia
There are hundreds of types of avocados, but in California the Hass variety accounts for approximately 95 percent of the total crop each year in the United States – which runs from Spring to Fall.
The best way to tell if an avocado is ripe is to gently squeeze the fruit which should be firm but yield to gentle pressure
To speed up the process of ripening avocados, place the fruit in a plain, brown, paper bag and store it at room temperature (65-75°F/18-24°C) until ready to eat which is usually two to five days
Ripe avocados can be stored in the refrigerator uncut for two or three days
To store cut fruit and retard discoloration, sprinkle it with lemon juice, lime juice or white vinegar, wrap tightly it in plastic wrap or place it in an airtight container, and then refrigerate it