Did you know the avocado is nicknamed the "Alligator Pear," reflecting its shape and the leather-like appearance of its skin? (Fun fact to know and tell at the dinner table.) They're on sale almost every week in produce departments now.

This fruit contains more fat and calories than many fruits and vegetables, but let's indulge anyway. This fat is the kind we want to eat. AND, avocados contain more protein than most other fruits and vegetables, and more potassium than a banana.

Then there are its carotenoids. They're not just in bright orange or red vegetables like carrots or tomatoes. Avocado—despite its dark green skin and largely greenish inner pulp—contains a spectacular array of carotenoids. Research says its amazing carotenoid diversity makes it a powerful anti-inflammatory food. The list of carotenoids? Beta-carotene, alpha-carotene, lutein, neochrome, neoxanthin, chrysanthemaxanthin, beta-cryptoxanthin, zeaxanthin, and violaxanthin. Avocado also contains fiber, vitamins K, C, B5, B6, and lots of folate.

All the blah blah blah science aside, there's taste and texture. On its own it's wonderful, and paired with other foods, it's magical. You can:

• Add to smoothies to tone down the strong taste of fresh greens.
• Puree with frozen fruit and coconut milk to make a delicious soft-serve "ice cream."
• Puree with fresh lime juice, coconut milk, and sugar (or xylitol) and freeze in popsicle molds.
• Blend with fresh tomatoes, a smidge of onion, and a dash of garlic powder to make a very healthy and tasty raw salad dressing.
• Spread mashed ripe avocados on bread as a healthy replacement for mayonnaise.
• Mix chopped avocados, onions, tomatoes, cilantro, lime juice, and seasonings for a rich-tasting twist on traditional guacamole.
• Add them diced to bean dishes, especially those with southwestern flavors.
• Use avocado halves (pit removed) to hold a couple tablespoons of salsa—a unique way to serve both foods; they're so pretty sitting at individual place settings.
• Make AVOCADO TRUFFLES! (Click for recipe)

Really, the uses for avocado go on and on. What do you do with them?

Finally, a few things to know about buying and storing them:

• A ripe, ready-to-eat avocado is slightly soft but should have no dark sunken spots or cracks.
• Avocados with a slight neck (rather a rounded top), were 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, weighing about 6 ounces, has pebbled dark green or black skin; Fuerte avocados have smoother, brighter green skin. Florida avocados can average 3 pounds and have less fat and calories, but their taste isn't as rich as California varieties.
• Firm avocados ripen in a paper bag or fruit basket at room temperature within a few days. Skins darken as they ripen.
• Don't refrigerate until they're ripe. Once ripe, avocados keep refrigerated up to a week.
• Cut portions should be refrigerated, wrapped tightly in plastic or placed cut-side down on a plate and covered with plastic wrap.
• Sprinkling exposed surfaces with lemon or lime juice prevents browning.