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I'm very unpopular for my dislike of this food, but I've never liked avocado. Everyone gives me so much flack for it because they tell me how healthy it is for me, how delicious it is. I don't like it, but it's not for lack of trying. I tried to like it, and it's just not my thing.

Avocados have a creamy texture, making them a healthier replacement for ingredients like butter and mayo in recipes, though they do contain a surprisingly large amount of fat - a whopping 30 grams per medium-sized avocado.

I have an avocado tree at my place in Los Angeles - it's the smoother-skinned one, which tends to be a little stringy. Often the birds or raccoons get the avocados before I can harvest them. I have figs, too, which are great with prosciutto, of course. I have limes and lemons, which I use to make lemonade.

My dad grew up with an avocado tree in his backyard. My entire family, my wife and daughters, they love avocado. I may well be allergic. It makes me physically sick.

Not only does the summer bring warm weather and tons of summer activities, but it also yields a fresh crop of increasingly useful avocados!

If you have nothing but love for your avocados, and you take joy in turning them into guacamole, all you need is someone to share it with.

Ripe avocados should be soft, not squishy, and you should be able to flick the little stem off easily.

Mexican food is far more varied than people think. It changes like dialects. I was brought up in Jalisco by the sea on a basic diet - tomatoes, chillis, peppers of every size and rice, which is a Mexican staple. The Pacific coast has a huge array of seafood.

My grandparents are from Mexico, so I grew up with great Mexican food.

The real secret to guacamole is that you use exactly the elements that you need, which is cilantro, onion, tomato, and jalapenos. And, of course, avocado.