Avocados de John Spottiswood

Rich and creamy avocados are quite versatile. You can dice them into salads, stuff them with fillings, or mash them to make guacamole or sandwich spreads. Their only big drawback is that they're also high in calories and fat, though the fat is mostly monounsaturated, which isn't as bad as other kinds. Since they bruise easily, grocers want customers to buy them while they're still hard and then take them home to ripen at room temperature for a few days. They’ll ripen more quickly if you put them in a paper bag along with an apple or banana. They're ripe when they yield to a gentle squeeze.