Firm enough to be sliced or diced yet soft enough to be mashed or puréed, the avocado lends depth and creaminess to all sorts of dishes. Technically a berry, avocados vary widely in size, color, and flavor; they can be grassy, sweet, meaty, nutty, milky, or buttery, depending on ripeness, origin, and oil content. Long a staple of Latin American and Caribbean cuisine, avocados are a natural partner for fish, lend a silky texture to salsas, and can be used as the creamy base of sweet mousses and dessert shakes. Matt Taylor-Gross
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