Now, as a newly formed avocado connoisseur, they are a little more watery than the hass I’m used to. But funny shape and slightly different color, they mix in with other foods just as well. The one plus with the wateryness? They’re better for shakes than the ones in the states. I always thought avocado shakes were far too dense, but now I understand how they can work.

Oh, and it’s really freaking obvious when they’re ripe. I think it takes about ten seconds for them to turn pretty much neon green to dark seaweed green. Can’t miss it!

And the most amusing part: several of my new friends here, one native from Cebu and one Indian have never had guacamole! So I’ve made it my mission to spread it.