Cookbook author, Steve Raichlen, claims< "Florida avocados are sweeter, lighter and moisster than most from Califonria. And best of all, according to Eating Well magazine, they contain only 1/2 the fat and 2/3 the colories (112 in a 3.5 ounce serving)." Florida avocados come to market from August to January.
Avocados ripen best off the tree. To speed the ripening process, place avocados in a paper bag with an apple. Poke a few holes in a bag and store at room temperature. A ripe Florida avocado yileds to gentle pressure. Once ripe, keep avocados in the refrigerator for up to a week.
Ripe avocados peel easily. Slice in halve and remove one side. Stick a fork in the large pit and twist to remove. Avocados discolor quickly, so rub lemon juice on the surface or cut just before serving.