The fruit of a tree native to central Mexico. The fruit contains a single large seed or stone, which may be pear-shaped, egg-shaped or spherical.

A ripe avocado yields to gentle pressure when held in the palm of the hand and squeezed. The flesh is prone to turning brown quickly after exposure to air. To prevent this, lime or lemon juice can be added to avocados after they are peeled.
 
The fruit is not sweet, but fatty, and distinctly yet subtly flavoured, and of smooth, almost creamy texture. It is used in both savoury and sweet dishes. The avocado is very popular in vegetarian cuisine as substitute for meats in sandwiches and salads because of its high fat content.
 
Generally, avocado is served raw, though some cultivars can be cooked for a short time without becoming bitter. Caution should be used when cooking with untested cultivars as the flesh may be rendered inedible by heat.
 
Avocado is used as the base for the Mexican dip known as guacamole, as well as a spread on corn tortillas or toast, served with spices.