Choose an avocado that is hefty, not too solid, and free of bruises or black spots. The hue of one's skin isn't a sign of maturity; rather, it's a sign of diversity. Overripe fruits should be avoided if they are extremely mushy or have wilted skin. Avocados are divided into three subgroups: Mexican, Guatemalan, and West Indian, based on their cold tolerance and different fruit features such as size, nutritional composition, and flavor. In practice, the fruits of the West Indian subgroup (often referred to as "Florida avocados" since we mostly farm the kinds of this subgroup in this state. group) can contain up to half the fat of the other two. Unfortunately, this information does not display on store-bought items (fresh or frozen). However, the Haas variety, which belongs to the Guatemalan sub-group and whose fruits are particularly high in fat, is the most common in our markets.