Avocados are a good source of potassium in addition to vitamins B6, C, K, folate, and copper. Although not as high in oleic acid as most nuts, avocados provide a decent amount of this monounsaturated fat, which is advocated in a diet for heart health. Paired with the properties of potassium for decreasing risk of stroke and high blood pressure, these fruits are perfect for those with a predisposition to heart disease. Avocados are also considered beauty enhancers, popular in face masks for their vitamin E and carotenoids. Floridian avocados (those with lighter, smoother green skin and a larger fruit) have less fat than the bumpy-skinned Hass from California, but have a more watery texture and blander flavor.

Although high in fat, many raw foodists use avocados regularly, if not daily, choosing to make mono-meals and entrees out of them. I do not recommend eating copious amounts of avocados in lieu of juicy fruits, despite the concept that raw foods should not include calorie-counting. Avocados have been known to cause skin imbalances such as small breakouts or oily skin in raw foodists, most likely for their fat content of 20-35 grams of fat per fruit. Avocados will slow down the detoxification process in beginner raw foodists and can decrease or eliminate the "high" that fruitarians achieve.

Avocados are ripe when they give slightly to the touch. An unripe avocado can be placed in a brown paper bag to speed up the ripening process (and if you have a banana, include it in the bag, as its ethylene gases will make the time go by even quicker). It is not advised to refrigerate an avocado for more than 3 days. Many advise the use of lemon or lime juice sprinkled atop an already-cut avocado to keep it from developing brown spots.

Avocado can be used for blended soups, fruit salads, salad dressings, raw "sauces" instead of rancid olive oil, lettuce wrap fillings, and emulsifiers for various recipes.