Dolores Borunda's easycook.com Avocado Hints The bright green Fuerte avocado, grown from October to April, is at its peak in the market now. From April to October, look for the Hass avocado, with its dark pebbly peel. Both make wonderful eating. To select the perfect avocado, hold the fruit in your hand and press it gently. It should yield slightly to the touch. If it is very soft it is overripe; if it is rock hard, buy it anyway and tuck it into a plastic bag with a piece of banana peel. The gases given off by the banana peel hasten the ripening process and the avocado should be ready to eat within 24 hours. For a slower ripening process, leave the avocado in a basket at room temperature until softened; this will take from two to three days. If you are blessed with an abundance of avocados, peel them, puree or mash the pulp and add 1 teaspoon of lime or lemon juice for each 3/4 cup of pulp. This versatile mixture can be frozen for as long as nine months. We have fantastic avocado recipes. Check them out! And here's some quick avocado ideas. Just click on the name avocado.