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Florida’s numerous avocado varieties differ in shape and size, but have in common green, smooth skin and comparatively low oil and high water contents. This variety is lower in fat, and not quite as rich tasting as the popular Hass variety grown in California and Mexico. Once considered an exotic product, avocado is quickly making its way into a wide variety of dishes in our culture, from salads to sandwiches to the ever-popular southwestern favorite, guacamole. |