There are many different kinds of avocados.

There are three main types of avocados: West Indian, Guatemalan and Mexican, and from these there are thousands of varieties achieved through crossbreeding. In the United States, avocados are primarily grown in California and Florida, often via propagation and grafting. Grafted avocado trees can take up to three years to produce fruit, while those grown from seeds can take up to 10 years to produce fruit.

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West Indies Avocados

Not native to the West Indies, avocados are an introduced species. Two varieties of avocado, General Bureau and Lewis, are popular examples of the West Indian type. They are light green in color with a smooth skin. The West Indian type typically requires a warm climate. The trees bloom in spring and produce avocados in the summer. The avocados can weigh up to five pounds, and have large seeds. The West Indian type are lower in fat than other avocados.

Guatemalan Avocados

The Guatemalan type of avocado, among which Hass is a hybrid, is native to Central America and Mexico. Harvest and Holiday are examples of the Guatemalan type of avocado. They produce a large fruit, up to five pounds, with a dark skin and small seed. The Guatemalan type can handle colder weather, and the trees flower in the spring and produce fruit in the fall and winter. The skins of this type are typically thick and rough. They have a medium fat content compared to other types of avocados.

Mexican Avocados

The Mexican type of avocado are native to Mexico, the Andes Mountains and Chile. Puebla and Stewart are examples of this type, producing a small fruit weighing 1 lb. or less. This type of avocado is grown at higher elevations and can withstand cold very well. The fruit is dark green with a smooth skin. The seeds are large and the fat content is relatively high. The trees flower in the winter and the fruit is produced in the summer and fall seasons.

Things You\’ll Need

• Fresh or frozen fruit

• Sugar

• Fruit juice

Serve fruit reductions alongside waffles for a weekend breakfast treat.

A reduction is made by reducing the volume of a sauce over heat. As liquid evaporates, the sauce becomes thicker and the flavors intensify. Fruit reductions use fruit juice as their base. Fruit reductions are ideal for topping desserts, pancakes or waffles, and even yogurt. They can also be used to accompany savory dishes like fish, meat or vegetables. You can use just about any juicy fresh or frozen fruit you like to give the reduction color and flavor. Choose a complementary fruit juice to make up the rest of the reduction sauce.

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Step 1

Wash and dry all fruit. Remove any skin, if necessary. Cut larger fruits into bite-sized pieces.

Step 2

Combine 2 parts fruit with a small amount of sugar in a large skillet over medium heat. Cook, stirring frequently, until the fruit has released its juices. Remove the fruit from the skillet with a slotted spoon and set aside.

Step 3

Pour one part juice into the skillet. Simmer over medium-low heat until the liquid has been reduced by half, about 15 minutes. Remove from heat.

Step 4

Add the cooked fruit back into the reduction. Allow to cool for five minutes before serving.

Ripe apricots should have a sweet and fruity scent. Image Credit: Medioimages/Photodisc/Photodisc/Getty Images

You know it's summer when the nine-month apple display at your local grocery features peaches and nectarines instead. These warm weather fruits, along with plums, cherries and apricots, are referred to as stone fruits because of their large, hard pits. They all grow on deciduous fruit trees, and although all are closely related, each stone fruit has a distinct taste and texture.

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Sweet Apricots

Apricots are sweet and juicy, with firm skin and flesh. Due to their delicate nature, you want to be careful when buying apricots. Look for fruits with smooth skin that's pink to orange and has a sweet scent. When ripe, apricots make a delicious treat on their own. Even the less than perfect varieties are delicious grilled or roasted in the oven with a little butter and brown sugar.

Very Cherry

While there are more than 1,000 varieties of cherries, they're generally categorized as sweet or sour. Sweet cherries, such as Bing or Rainier, are eaten fresh. Sour cherries, such as Montmorency, are also consumed fresh by those who prefer a more sour taste, or are used to make sweet treats such as cherry pie.

Smooth Nectarine

Nectarines are a type of peach without the fuzz, and occasionally you will find a nectarine on a peach tree or a peach on a nectarine tree. The flesh and fruit of the nectarine vary in color, ranging from pale yellow to bright red. Nectarines are juicy and sweet, but are a little more delicate than the peach. The sweet fruit is delicious fresh, or enjoyed sliced with cream to mellow out the sweet, tart flavor.

Perfect Peach

The fuzzy-fleshed fruit is available in two varieties: clingstone, in which the fruit is attached to the pit, or freestone, in which the fruit is separate from the pit. Both clingstone and freestone peaches have either yellow or white flesh. Fresh peaches make delicious Bellinis and peach melbas.

Juicy and Tart Plums

You may be most familiar with the dark purple varieties, but plums come in a variety of colors, including yellow, green and even pink. But one thing all plums have in common is their tart, firm skin and soft, juicy flesh. Like the other stone fruit, plums may be best enjoyed fresh. But you can also cook them, puree them and use as a healthy ice cream topping or turn them into jam.