Pinkerton avocados have an elongated pear shape with green, slightly pebbled, medium thick, and easy-to-peel skin. The large fruits vary greatly in size. Their flesh is smooth and creamy, high in oil content, and houses a very small seed, and their flavor is nutty and rich. The medium-sized spreading Pinkerton avocado tree is known to be a heavy and early producer, and unlike most fruits, the avocado does not ripen on the tree and can actually be stored on the tree for several months before harvesting.
Avocados are best used raw, and can simply be cut in half and topped with a squeeze of lemon juice or seasoned with salt and pepper, and they also go well in sandwiches and salads. Avocado is also, of course, the key ingredient in guacamole, one of the most popular dishes of Mexico, made by pureeing avocados with onions, spices, lime juice and more, depending on the recipe. Ripe avocadoes can be stored at room temperature for 2-3 days. To ripen an avocado faster, place it in a sealed plastic bag with a ripe banana at room temperature. Only fully ripe avocados should be refrigerated to slow the process of decay. To store a cut avocado, preserve its color by spraying or brushing the exposed surfaces with lemon juice, cover with plastic wrap to seal out exposure to air, and refrigerate.