Which ones? Look forHass avocados, the pear-shaped kind with a pebbly skin ranging in color from dark green to almost black. They carry a “product of Mexico” label. As for taste and texture, they’re satiny, rich tasting, divine!

Why? Considered the ultimate by chefs, avocados from Mexico have been flourishing in the lush countryside of the Michoac á n region for thousands of years. The mild climate and rich volcanic soil provide the ideal growing conditions for premium avocados and also enable producers to harvest avocados throughout the year. A rigorous quality assurance program ensures that all avocados exported to the United States is in excellent condition.

Is it ripe? Color is one clue—the skin of a Hass avocado darkens as it turns ripe. Softness is another: Holding the avocado in the palm of your hand, gently apply pressure. If it yields, it’s ripe and ready to use. Keep firm avocados at room temperature until ripe; placing them in a closed paper bag speeds up the process.

Now what? If your avocados are ready before you are, refrigerate the ripe ones until you need them. To keep a cut avocado green, cover the surface with plastic wrap.

Where are Mexican avocados sold? They are available in every state except California, Florida and Hawaii; beginning in 2007, they will be shipped to those states as well.

When’s the season? Avocados from Mexico are blessed with an “endless season”! You can buy them 24/7.