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The key to a great guacamole is to use fresh ingredients and ripe avocados. From there you can create a dip that is sure to satisfy your taste buds. But before you head to the grocery store to gather your ingredients lets familiarize ourselves with the different varieties of avocados.
Here are a few that you might run into… The Hass = California avocado is available year-round and has a rich flavor and creamy texture. This is the best variety for guacamole, but it turns a bit mushy in salads. The skin turns almost black when the avocado is ripe—this, unfortunately, can camouflage bad bruises.
The Pinkerton peels easily and has excellent flavor. The Reed is a large, round avocado that slips easily from the peel, and has very good flavor and texture. It will stay firm even when ripe, so it’s great in salads, but not a good choice if you’re making guacamole.
The Fuerte = Florida avocado is in season from late fall through spring. It’s not quite as buttery as the Hass avocado, but its flavor is excellent.
The Bacon avocado is a sweet, smooth-skinned variety that shows up in the middle of winter, but isn’t as flavorful as some of the other avocados.
Yields 1 1/2 cups