Avocados in time for Cinco de Mayo

If guacamole is on your menu for this Cinco de Mayo, here are some tips for enjoying avocados:

“Although there are hundreds of varieties of avocados from around the world, the Hass and Fuerte are two of the most popular and commonly available. The Hass has bumpy skin and the Fuerte smooth, green skin. Both have appealing smooth, buttery flesh.

“They have a fairly high fat content, but this fat is mostly monounsaturated, which is said to help lower cholesterol and reduce artery blockage.

“Half of a medium-sized avocado has about 140 calories. Avocados are a good source of vitamin A, the B vitamins, C and E, and they’re 1.5 times higher in potassium than bananas, according to “The Organic Cook’s Bible” by Jeff Cox (Wiley, 2006, $40).

“Avocados are picked before they’re ripe and are usually found hard in the market. Allow them to ripen by leaving them out on the counter or in a paper bag until they give slightly when you gently wrap your hand around them. As soon as they yield to gentle pressure, use or refrigerate them.

“When adding them to soups or other hot dishes, do so at the last minute. Don’t cook avocados or they will taste bitter.

“If you use only part of an avocado, leave the peel on and the pit in the remainder, sprinkle with lemon or lime juice, then wrap as airtight as possible and refrigerate.