Long before hipsters and others discovered avocado, Latinos were eating them in droves (when you could find them if you didn’t live in an ethnic enclave). Now avocados are ubiquitous, although I still find it hard to find Florida avocados. What’s the difference? Florida avocados are bigger and have smoother skin. They also have significantly less fat, but the fat in avocados is a healthy fat in the form of oleic acid. In general, avocados have lots of fiber, vitamins, can help reduce inflammation, improve good cholesterol . . . I could go on and on, but you get it. Avocados are good in moderation.

So when are avocados ripe? For the Hass ones which are more common (they are the small bumpy skin ones), don’t rely on color! If they’re brownish they are probably way far gone. Just gently press at the top near where the avocado connected to the tree. If it’s a little soft, that’s good and give it another day or so for it to be ripe. If it is ripe and you’re not ready to eat it, put it in the fridge! It will keep for a week or more in the fridge until you’re ready for it.

We always have a simple avocado salad on Christmas Eve, but one of my fav things to do is to make a nice guacamole with them!

Caridad’s Guacomole

Ingredients

Directions

Place your salt and garlic in a mixing bowl. Mash together with a fork until close to a paste. Then add the oil and vinegar and mix. Add the avocado chunks and mash with a fork, but leave some nice chunks in there. You may want to put in half and mash it well, and then add the second half and only partially mash it. Add the Rotel tomatoes and chiles plus and mix. Add the ripe tomatoes and mix. Finish with adding the lemon or lime juice and Cholula. If you like it spicier, add more Cholula or a shot of Tabasco.