There are dozens of varieties of avocados. The rich and creamy Hass variety is the most popular type of avocado in the United States, and 95% of all avocados grown in the United States are produced in California, original home of the Hass variety. They are generally available throughout the year, they are the most abundant and at their best during the spring and summer in California and in October in Florida. During the fall and winter months you can find Fuerto, Zutano and Bacon varieties. While avocados are technically fruits, we have categorized them here as vegetables since this is how they are usually considered from a culinary perspective.
A ripe, ready-to-eat avocado is slightly soft but should have no dark sunken spots or cracks. If the avocado has a slight neck, rather than being rounded on top, it was probably tree ripened and will have better flavor. A firmer, less mature fruit can be ripened at home and will be less likely to have bruises. The average California Hass avocado weighs between 165-170 grams (about 6 ounces) and has a pebbled dark green or black skin, while the Fuerte avocado has smoother, brighter green skin. Florida avocados, which can be as large as 3 pounds, have less fat and calories, but their taste is not as rich as California varieties.