There's nothing in the world quite as delicious as a perfectly ripe avocado — and there's nothing quite as disappointing as one that's too hard or too squishy! Unless you're an avo master, you might struggle to find them when they're at their best. Here are some of our tips to make every meal a success:

The touch test: Go on, give that avocado a little squeeze! Don't be too heavy-handed with it, though. A perfectly ripe avocado will gently yield to the pressure of your fingertips. It shouldn't feel mushy or squishy, which means it's overripe. If it's hard to the touch, it's not ripe yet.

The stem test: Your avo feels ready, but are you sure? Pull off the stem. If it's hard to pull it off, your avocado isn't ripe yet. If it comes off easily and the flesh inside is bright green, then it's time to eat! Why not go for our black bean and avocado-loaded tortillas with Greek-style cheese?

Ripening your avocado: Don't put an underripe avocado into the fridge, as it will never get softer. Instead, store it in a paper bag. If you want it to ripen in a hurry, slip a banana alongside it. Bananas release an enzyme that encourages other fruits to ripen faster. Just don't leave it too long, or it'll turn to mush.

Keeping that bright green colour: Got half an avocado left over in the fridge? Wrap it with cling film over the top, as close to the flesh as possible. This will help preserve the colour. As soon as it's exposed to air, it will start to turn brown. Remember that the brown colour doesn't mean it's gone off — it just won't be so Instagrammable.

These days, you'll find avocados in many different forms on the dining table, but they come from Mexico, so let's tip our hat (or should that be our sombrero?) to the original avocado masters. Here are some great Latin American dishes to try at home:

Guacamole: Authentic Mexican guacamole isn't blended or mashed until completely smooth. It should still have some lumps of avocado inside. Red onion, tomato, lime juice and coriander leaves are the other must-have ingredients. Use your guac as a dip or add a dollop of it to tacos, burritos or any other Mexican dish.

Tacos: Avocados have a natural cooling effect, so they work really well if you love a spicy taco. They go with all kinds of different proteins. Vegans and vegetarians will love the deep, complex Mexican flavours of tasty black bean and avocado tacos.

Burritos: There's an art to rolling up a burrito, and we admit that it can be tricky at home. That's why we've come to love burrito bowls. They're not messy — they're rustic, okay? Try our chipotle black bean burrito bowl with avocado. In this yummy recipe, avocado is one of the final garnishes, and the cool creaminess works so well with spicy black beans.

Enchiladas: It's impossible to eat enchiladas without making a mess, so don't choose them for a first date. They're great for a family dinner, though. Kids will love the chance to eat with their hands and might even be willing to try some new veggies! Plus, you can sling them in the oven and just sit back and relax while they cook. Serve the avo on the side.