I have never tried an avocado.
You have to. They are delicious.
You want to eat them when they are just slightly squishy on the outside when gently squeezed. If hard, let ripen a few days. If it was picked too early, it never ripens right, and starts to turn brown inside.
Ideally, it will be a healthy dark green around the immediate inside of the firm skin, and a nice light green leading up to the large seed. It should be easy to cut through with a knife—if not, it's not fully ripe, but harmless to still eat.
It tastes good by itself, with a subtle flavor, but most use a hint of salt, lime, cilantro, lemon, or onion to set it off. I think its best with all of those minus the lemon, then mashed up into guacamole. However, it is really nice as untouched slices on hamburgers and other meats.
It is worth trying.
“I have never tried an avocado.”
Where I’m from, that’s like saying you’ve never eaten an apple.
Try one. They’re delicious. It’s also where guacamole comes from.
Peel the skin first...
Avocado makes just about anything taste better ;)
BLT with jalapeno bacon and sliced avocado on it; tacos and burritos with sliced avocados added; avocados cut in half, seed removed and cavity filled with crab salad; cheese, salami, apple and avocado as a snack - obviously I could go on and on.
I love avocados.
Just don’t try and swallow the seed. It will be the last thing you do.
Avocados are great especially in tossed salad.
You’re kidding! What about that other exotic food - pizza?
Please, do so. A perfectly ripe avocado is a gift from God. He does love us :-)
OMG! Ambrosia!
BTW, there is a bug difference between an avocado from CALIFORNIA and one from FLORIDA.
California avos are the only way to go, they are buttery and creamy. Florida avocados can get watery and stringy. Best in CA are HAAS or HASS .... Avoid Fl.
Almost all avos from Mexico are good too.
Many love them but I find the oily texture, tied to a dull taste to be off-putting. I do like a good spicy avocado dip but can't stand the fruit by itself.