Avocados must be cultivated because they don’t grow true to seed.
Hawaii produces more than 100 varieties, some as big as a baby’s head, with Sharwil and Malama as favorites.
Taste: Ranges from nutty and green to succulent and sweet.
How to eat: Slice in half lengthwise, stab the seed with the edge of a sharp knife, twist, and remove. Score the two halves and scoop out the flesh.
Selecting: Some varieties give to gentle pressure when ripe, in others the skin of unripe fruit is glossy and turns dull when ripe.
Storing: Immature avocados will ripen if left on a counter, out of direct sunlight, for up to one week. Check daily.
Season: Fall and winter months.