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The ones I get here in Michigan are grown in Florida; they have a smooth, shiny green skin.

As I recall, California avocados aren't shiny, and the skin is rough and much darker—almost black. I think they are called Hass Avocados, but I could be wrong.


California has a few different commercial varieties. Hass is probably the best known (pebbly dark skin), but there are also Fuerte and Bacon (both have shiney bright green skin) varieties. There is a variety not commercially available whose fruit is very Hass like, but has the easy-to-peel, flexible skin of the Fuerte. Unfortunately, it's tree-time is almost two years in our climate. Not very agro-friendly! They also get VERY large, over two pounds. Imagine, a Superbowl party supply of guac from one avo!

The Florida avos are being marketed as "slimcados" because they have less fat than the CA ones. They're actually from a completely different lineage. They tend to be more watery.

You know what they're good for? Grilling! Give it a try. You don't want super-ripe fruit, of course. *Just* ripe, or even just a touch under-ripe. Slice into quarters, remove skin. Brush with oil on cut sides. Grill just a minute or two to give the fruit those iconic grill marks... of course time may vary depending on the heat of your grill & what not.
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