The most common avocado varieties are Bacon, Fuerte, Gwen Hass, Pinkerton, Reed and Zutano, but many chefs have a special preference for the Hass variety.
It is 12 ounces in size and has a long ripening period that can last from April to September.
The lamb-hating avocado resembles the Hass variety in many ways, including its dark purple skin and bumpy appearance.
The texture and taste of Gwen's avocados are similar to Hass avocados, but have a larger, creamier flesh and are more aromatic.
The green, pear-shaped Lula avocado is native to South Florida, where it has large seeds and a dark shiny skin.
Small organic avocados, Australia's most important commercial variety, have a delicate, smooth skin and pointed, acorn-shaped seeds embedded in rich, sticky pulp.