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The avocado is native to the Mexican state of Puebla, which helps explain why it's so popular in Mexican cooking.

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.

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.

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

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.

Avocados that haven't fully ripened will lack the big flavor you want for your dip.

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.

I'm a vegetarian who doesn't like eggplant parmesan. Isn't that awful? I'm also sick of portobello mushrooms. People are like, 'A vegetarian's coming to dinner,' so they serve those.

You can't sow an apple seed and expect to get an avocado tree. The consequences of your life are sown in what you do and how you behave.