Fried Avocado and Guacamole

California claims the title of the "Avocado Capital of the World". Maybe because there are at least 59,000 acres of orchard and 95% of the nations avocado production is in the South of the state. They seem to be available all year round. The California avocados are in season from Spring through Fall.This Summer which is particularly hot, the avocados ripen on you so fast that you need to do something before they go to waste. I choose the greenest to take home and display  them on the counter and prepare them as each one ripens. Here are two popular ways to prepare the fruit.  For a newly ripen one  cut it it in wedges or rings, roll in flour seasoned with salt and pepper and thoroughly coat it with beaten eggs. Repeat the process if you want a thicker crust. Then pan fry in olive oil on medium  heat. Serve immediately with Pico de Gallo salsa.

With the very ripe one you can  make creamy guacamole. Mash it finely or in chucks and mix 1/2 a cup of pico de gallo and serve as a dip.

Round tortilla chips will scoop the guacamole like a spoon. Enjoy!