Smooth, green–skinned Shepard avocados have a golden buttery flesh, that does not turn brown (or oxidise when cut.) The Shepard variety is the first on the new season varieties and are available from March to late April.
Choose plump avocados that yield to gentle pressure for eating within 1–2 days. Allow 2–4 days for firm avocados to ripen. Shape and texture depends on variety.
Leave avocados at room temperature out of direct sunlight. To speed ripening, place in a brown paper bag with a ripe banana. Store ripe avocados in the fridge. Use within 1–2 days.