They are richer in flavor than the Bacon, Zutano, Floridian Booth 7, and Lula varieties. Select avocados that yield to gentle pressure, with unspotted and undented skins. To ripen a hard avocado, store it in a loosely closed paper bag at room temperature. Refrigerate cut avocados, wrapped in plastic wrap, for up to 3 days. If cooking with avocado, add it at the last minute.
Extensive cooking destroys the flavor and often turns avocados bitter.
Best eaten uncooked. Cut them into chunks and place in the bowl of a food processor with 1 cup yogurt, juice, stock, cayenne, cumin, and oregano. Process until smooth. Serve with a dollop of the remaining yogurt and a sprinkling of chives. Mash it coarsely with the back of a spoon or fork.