Another note on the wide-variety of these fruits: at the farmer’s market in Paris I bought “cocktail avocados” grown in Italy. The entire fruit is edible, as there is no seed and the skin is paper-thin. They are referred to as “avocaditos" in the Americas, and are the un-pollinated fruit of the Fuerte avocado tree.

Here are two more unique culinary uses:

Baked & Stuffed Avocados

2 medium ripe avocados
Make a "stuffing" of bean and corn salsa or any of your favorite combinations of these

Cut avocados in half, remove pit then scoop out center until 1 inch remains of the flesh. (Try saving what is scooped-out to make a hair or face mask--maybe even while the food is in the oven!) Fill with the stuffing mixture of your choice. Place in cold oven then heat to 350 degrees. Bake for about ½ hour.

Avocado “Pesto” Sauce with Pasta

1 medium ripe avocado
1 cup spinach
1 cup basil
1/4 cup pinenuts
1-2 cloves of garlic, blanched
1 T lemon juice
salt
a few drops of tobasco
1/4 cup olive oil

Bring a large pot of salted water to a boil. Add 1/2 pounds of pasta of your choice and cook according to package directions. Drain and set aside. Blanch the garlic and lightly toast the pinenuts. Combine all ingredients (except for the oil) in a blender or food processor. Slowly pour in the oil while blending. Pour sauce over pasta and mix well. If storing leftovers overnight, squeeze a bit more lemon juice over before refrigerating.