Rodney

I love them. I usually eat at least one a day: diced up at breakfast, with eggs.

I even most of the the varieties by sight: Haas, Pinkerton, Gwen, Reed, Bacon, Fuerte. Is anybody else out t2here enough of an avocado freak to discuss their favorite types? I'm a big fan of Reeds, Pinkertons and Gwens -- which are all round greenskin avocados, not the black pear-shaped Haas you see everywhere.

How do you like to eat avocados? Do you have any favorite recipes? Guacamole recipes?

Here's my standard guacamole recipe:

Garlic guacamole

As many ripe avocados as you have (Hass, the black guys, have the most oil, so they make the smoothest guacamole)

Four large cloves of garlic per avocado, chopped

Lemon Juice

Salt

Tobasco

Peel and mash the guacamole in a bowl with a fork; add a dollop of lemon juice and work the mixture until it's smooth. Mix in the garlic. Salt to taste. A couple of shakes of tobasco, and you're in business.

You can add cilantro and tomatoes if you want, but the blast from the garlic will overwhelm them. Everybody loves this, unless they hate garlic.

collide

Sometimes I cut one in half, remove the pit, sprinkle sugar over it and dig in with a spoon.

Other times I like it sliced in a sandwich or as a dip. Mmm mmm!

Can't go wrong with avocados.

Except when you find one lodged in some girl's rectum on the internet. Horrors!

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hotdogg

My favorite is the hass...Love guacomole with a fresh dollop of ripe tomatoes & onion concasse (seeded, skinned, coarsely chopped), minced jalapenos, fresh cilantro, (garlic optional) Lemon/lime Juice and fresh ground salt & pepper...

Also I do a salad of fresh baby greens.... with warm grilled shrimp (U15's) and wedges of avocado over the greens...drissle your favorite vinaigrette over the top and serve with nice crusty bread and a good extra virgin olive oil.

Also great on sandwichs with tomatoe and cheese.

Rodney

Yum. No question that Haas is the best guacamole avocado.

At this time of year, though, in some areas you can a round, greenish avocado called a Reed. It's huge and has a great taste, tangier than a Haas, and it's a great eating (vs. guacamole) avocado for about half the price. Usually they're big enough that you can cut single slices through the middle that are big enough to cover an entire piece of bread -- like an "avocado steak." Great in salads, too.