The avocado is a berry and the only well known edible fruit-bearing member of the laurel family. Long native to the Americas, by 1653 three varieties had been identified: Guatemalan, Mexican, and West Indian.
Skin texture can be bumpy or smooth and waxy. Color, too, can vary from bright green to deep evergreen, emerald, or even an eggplant hue.
The three main types of avocados—West Indian, Guatemalan, and Mexican—vary in size, color, and flesh. Popular hybrids include Guatemalan-West Indian and Guatemalan-Mexican.
Hass avocados are perhaps the most recognizable variety of the Guatemalan-Mexican hybrids.
Origin: Colombia, Dominican Republic and Peru.