By Mindy Dwyer

Here are some tips for ripening your avos (or not) and some new twists on guacamole!

The best way to buy a ready to eat fresh avocado is to look at its color, dark but not black, soft but not mushy, and the sure test is to note whether the knob is off the top and if it is brown under there. It should be golden, if it is green, the avo may not yet be ripe. If it is brown it is over ripe.

If your avos are still too hard, brown bag them -this will take three or four days. Add a banana or apple to speed things up.

You can also wrap them tightly in foil and bake at 200 degrees for 10 -15 minutes until the fruit is soft but not warmed.

If you want to keep your avos from getting too ripe store them in the refrigerator which slows down the  ripening process.

How many ways can you make guacamole?

The Basics: The most traditional flavor profile of guacamole is cilantro and red onion. Lemon or lime keeps the fruit from browning. Try these variations.

1. Chunky Trad
Chopped tomato, cilantro, red onion, lemon, salt with fresh chunks of perfectly ripe avocado

2. Southwest
Add corn, black beans, lime and green chili

3. Go Tropical!
Add mango, pineapple, jalapeno

4. Italian
Add basil, roasted tomato, red onion, olive oil, garlic

5. Greek
Yogurt makes this creamy, add olives, cherry tomatoes, oregano and sprinkle with feta

6. Two in One
Hummus you choose between the two? Add tahini, lemon, chick peas and olive oil

7.  Grilled
Avo halves briefly on the grill adds flavor along with fresh basil and Parmesan

8. Guac Crunch
Green apple with jalapeno, red onion, cilantro, lime

9. Bacon it Better
Cilantro, chili powder, lime sprinkled with bacon bits and feta crumbles

10. Creamy Kale
Blend kale with avos, garlic, jalapeno, onion, herbs in a food processor for a smooth creamy dip.

Robin Asbell of Welcome to the Table.coop writes, “The unique fruit of the avocado tree is one of the only fruits that contains fat (other fruits include coconuts and olives, while nectarines, peaches and kiwis all contain low amounts of fat). The healthy mono-unsaturated fats in the green flesh make it a luscious addition to all sorts of dishes. In fact, the avocado is a source of over 20 nutrients, from potassium to B vitamins, so it's more than just a delicious fruit.

The fats in avocados are the kind that lower cholesterol and make other fat-soluble nutrients more easily absorbed. The fats in avocados are anti-inflammatory (help prevent heart disease) and their creamy flesh boasts an impressive amount of healthy fiber.”

Please find recipes for this delicious and versatile fruit here.