pear-shaped fruit avocado.

Their rough skin ranges in colour from green to black but inside their pale green flesh is creamy and buttery in texture.

Avocados are ripe when they slightly give-in to the pressure of fingers -- unripe avocados will feel hard.

To ripen, they should be placed in a paper bag and left for a few days at room temperature.

Avocados discolour quickly when they are cut, but sweeping them with a little lime or lemon juice will help to prevent this.

Here are a few recipes to help you enjoy the lovely flavour of local avocados.

*** AVOCADO DIP 1 large avocado pear 2 teaspoons lime juice 1 teaspoon grated onion 4 tablespoons mayonnaise Dash Tabasco sauce Pinch salt Paprika CUT avocado in half length ways, remove, but do not discard the stone. Scoop out flesh, mash to a paste, add remaining ingredients, except paprika and blend well. Put the stone back in the mixture to prevent discolouration and chill well. Serve sprinkled with paprika.

Preparation time 5 minutes.

*** AVOCADO MOULD 1/2 ounce packet powdered gelatin 3 tablespoons cold water 1/2 pint (US 1 1/4 cups) boiling water 1 teaspoon castor sugar 4 avocado pears 1/4 pint (US 2/3 cup) mayonnaise strained juice 1 lime 4 tablespoons single cream 1/2 teaspoon salt Pinch pepper Pinch cayenne pepper TO GARNISH 1 avocado pear 1 tablespoon strained lime juice SOFTEN the gelatin in cold water, add the boiling water and stir in a bowl over a pan of boiling water until dissolved. Stir in the sugar. Cool until it begins to set.

Local avocados make soups and salads sing Peel avocado pears, remove stones, mash to a pulp and blend with mayonnaise, lime juice and cream. Season with salt, pepper and cayenne and add the cooled gelatin mixture blending thoroughly. Oil a loaf tin or mould and fill with the mixture, refrigerate until firmly set. Turn out mould.

To Garnish peel avocado, remove stone, cut into slices, sprinkle with lime juice and pile on top of the mould.

Preparation time 15 minutes. Serve 4-6.

Recipes from Tropical Island Cooking *** GUACAMOLE 2 large ripe avocados 3 tablespoons lemon or lime juice 2 garlic cloves, crushed 40 grams 1 1/2 ounces chopped spring onions 1-2 tablespoons chopped mild green chilies or jalapenos 2 tablespoons chopped fresh coriander Salt and black pepper 125 grams or 4 ounces skinned, seeded and chopped tomatoes CUT the avocados in half, and carefully remove the peel and stones. Scoop out the flesh and sprinkle with a little of the lemon or lime juice to prevent it discolouring.

Put the avocado flesh in a mixing bowl with the remaining lemon or lime juice, and mash coarsely. Add the garlic, spring onions, chilies and coriander and some seasoning to taste. Mix in the chopped tomatoes. Cover the bowl and place in the refrigerator for at least 1 hour.

Preparation time 15 minutes plus 1 hour chilling. Serves 6.

*** SOPA DE AGUACATE FRIA Cold Avocado Soup 50 grams or 20 ounces butter 4 tablespoons olive oil 1 onion, finely chopped 1 leek, finely chopped 1 carrot, finely chopped 2 garlic cloves, crushed 4 ripe avocados, peeled and stoned 250 millilitres or 8 fluid ounces natural yogurt Salt and ground black pepper 2 tablespoons lime juice 125 millilitres or 4 fluid ounces creme fraiche 2 tablespoons chopped fresh coriander For the stock: 2 litres or 31/2 pints water 1 chicken carcass 1 onion, sliced 4 garlic cloves, halved 2 carrots 2 bay leaves Few black peppercorns 1/2 teaspoon salt 2 sticks celery MAKE the stock: bring the water to the boil in a large saucepan or stock pot and add the chicken, vegetables, herbs, species and seasoning. Skim off any scum, lower the heat and simmer for 1 1/2 hours. Cool and strain.

Melt the butter and oil in a large saucepan and saute the onion, leek, carrot and garlic until tender. Add about 750 millilitres or 1 1/4 pints of the reserved chicken stock and simmer gently for about 30 minutes.

Process the avocados in batches with 1 litre or 1 3/4 pints of the reserved stock in a food processor or blender until smooth. Add the vegetable mixture and continue to blend to a smooth green puree.

Stir in the yogurt and season to taste with salt and pepper. Add the lime juice, and thin with stock if necessary. Chill for 1 hour. Serve with a swirl of creme fraiche, sprinkled with chopped coriander.

Preparation time 15 minutes. Cooking time 2 hours plus chilling time. Serves 6-8.

*** AGUACATES RELLENOS Stuffed Avocados 3 tablespoons olive oil 1 teaspoon wine vinegar Juice of 1/2 lime Salt and freshly ground black pepper 2 avocados For the stuffing: 3 tablespoons olive oil 1 onion, finely chopped 1 garlic clove, crushed 125 grams or 4 ounces chopped mushrooms 1 red chili, finely chopped 1 tablespoon chopped fresh coriander To serve: Sour cream Warm tortillas MAKE the dressing for the stuffed avocados: Blend the olive oil with the wine vinegar and lime juice in a small bowl until thoroughly combined. Season with a little salt and some freshly ground black pepper.

Cut the avocados in half and remove the stones. Brush the inner surfaces of the avocado halves with the lime dressing; this will add flavour and prevent them browning. Set aside while you prepare the stuffing.

Heat the olive oil in a heavy frying pan and saute the onion and garlic over low heat until soft and golden. Add the chopped mushrooms and chili, and continue cooking for a few minutes, stirring occasionally, until cooked and golden brown. Stir in the coriander.

Remove from the heat and pile the stuffing mixture into the prepared avocados.

Place on a lightly oiled baking tray and warm through in a preheated oven at 170 degrees C/325 degrees F for 10-15 minutes. Serve topped with sour cream with warm tortillas.

Preparation time 25 minutes. Cooking time 10-15 minutes. Serves 4.

Recipes from the Essential Mexican Cookbook.

*** AVOCADO AND LEAF SALAD 1 beef tomato 450 grams or 1 pound mixed salad leaves, including some dark leaves 1 bunch of watercress, trimmed and separated 4 large spring onions, chopped 2 medium-to-small ripe avocados 2 tablespoons light vinaigrette 50 grams or 2 ounces pine nuts QUARTER the tomato, deseed it and roughly chop it. Put the leaves in a serving bowl with the tomato, watercress and onions.

Halve, stone and peel the avocados. Slice the flesh and add it to the salad.

Immediately pour the dressing over and gently toss to combine.

Serve the salad with the pine nuts sprinkled over. This salad works well as a light lunch with sesame rolls.

Recipe from slim and Healthy Vegetarian.

*** EAST AFRICAN HAM KARIBA 2 large avocados 2 tablespoons lemon juice 3 medium tomatoes, thinly sliced 1 small onion, minced 1 hard-cooked egg, chopped 1/4 cup chopped peanuts 1 small head lettuce, shredded 8 slices (12 ounces) ham, medium thickness Dressing: 1/4 cup mayonnaise 1/2 teaspoon salt 1/8 teaspoon cayenne pepper or more to taste PEEL the avocados and slice into bite-sized pieces and place in a bowl.

Sprinkle the pieces with the lemon juice to prevent discolouration. Add the tomatoes, onion, egg, peanuts, and half of the lettuce and stir to combine.

To prepare the dressing: In a small bowl, combine the mayonnaise, salt, and cayenne pepper.

Pour the dressing over the salad mixture, tossing gently to coat. Arrange the remaining lettuce on a serving dish. Spoon a small portion of the salad mixture onto each ham slice and fold the ham over like a taco.

Serves 8.

Recipes from The African American Kitchen