Country of origin: Peru Weight: each
Facts:Also known as the avocado pear, these have a green buttery flesh and a large stone in the centre. Avocados have the largest protein and oil content of any fruit and contain up to 30% fat - but don't worry - it is monounsaturated fat which can help reduce the risk of heart disease and cancer.
Storage: Avocados must be allowed to ripen in a warm place before use. To test if an avocado is ripe, press the skin lightly with your thumb. If the skin yields, it is ready to eat.
Preparation and cooking: Cut the avocado lengthways with a knife down to the stone and twist to separate both halves. Pierce the stone with the knife's tip and pull the stone out. The flesh should come away from the skin easily, but will turn brown once exposed to the air, so prepare just before serving or coat in lemon juice to preserve its colour. Great for use in salads or dips - guacamole anyone?!