In a few areas (parts of Seattle, at least), you can order groceries through Amazon Fresh, which will then be delivered to your doorstep. A friend of mine swears by them ever since she found out she could order avocados from them- and specify how many days 'til ripeness.
Now that’s service.
Did you see the recipe on that What’s Cooking America site for avocado-chocolate truffles?
Oh my goodness.
Avocado-Chocolate Truffles
1/2 cup butter
1 large very ripe avocados, peeled and pit removed*
1 1/2 teaspoons pure vanilla extract
1 1/4 cup unsweetened cocoa
3 cups powdered (confectioners) sugar
Powdered sugar for rolling
In a large saucepan over low heat, melt butter; remove from heat; set aside.
In your food processor or food blender, puree the avocado until a smooth consistency. NOTE: If you add a little of the melted butter to the avocado, it helps in the process. Be sure there are no chunks of avocado left.
Add the avocado puree, vanilla extract, cocoa, and powdered sugar into the saucepan with the remaining melted butter. Mix until well combined. Place the chocolate mixture into the refrigerator until it hardens.
When chocolate mixture has hardened, remove from refrigerator. Line a sheet pan or cookie sheet with waxed paper or parchment. Using a cold metal teaspoon, melon baller, or a mini ice cream scoop and your hands, roll the chocolate into small balls about 3/4-inch diameter and arrange them on the sheet pan. If the mixture gets too soft to mold easily, put it back in the freezer for a few minutes. Place the cookie sheet of chocolate balls in the refrigerator until firm.
Once the truffles have hardened, remove from the refrigerator and shape into balls by rolling between the palms of your hands. Roll in powdered sugar to coat the outside. Place the finished truffles in the refrigerator until they are set. They should be stored in a covered container in the refrigerator until ready to serve. Bring to room temperature when ready to serve.
I copied it for my low-carb board to see if we could create a sugar-free version. 
I don’t think there’s a way to tell–I do remember reading (somewhere!) that the fibers are in fruit from younger trees. Avocados sell for around 2-3/$1 here, but they are Mexican and not from California. When I was a kid, they were prohibitively expensive. I love them with Ranch or Blue Cheese dressing for lunch. I’ve also had them with a crab stuffing and occasionally stuffed and deep fried. Love the avocados!
One of my boyfriend’s housemates makes the most amazing omelets, with lots of slice avocado laid on the eggs (and the sauteed onions and mushrooms and the cheese), just before the whole thing is folded over and served. Super delicious.
Vegetable Butter
Slice them up, sprinkle a little bit of lemon and a few squirts of Tapatio or some other type of hot sauce and eat them just like that. The. Perfect. Food.
Try these maybe?
Chopped in salad
Sliced for a sandwich
Added to a quesadilla / fajita / burrito / taco
Guac (of course)
Cheesecake Factory takes them and fries them in a wonton type wrapper, I have not tried that yet though it is on my list.
I have 3 trees in my backyard that I planted 3-4 years ago. I am getting Avocados this year it looks like.
About a week and a half ago I had a hankering for guacamole so I got some from the store (Haas, 89 cents a piece.). Of course, after picking over the rack, not a one was anywhere near ripe, so I had to delay my gratification a couple of days. The trick that I used to hasten their ripening was to wrap them in newspaper (you can use a paper bag if you have one) with a banana and leave them on the counter overnight. Ripened them up very nice… I mashed the three of them with a 1/4 cup of finely chopped onion, a clove of pressed garlic, about 2-3 tablespoons of chunky hot salsa, and a half of a lime. Really, turned out to be some of the best guacamole I have ever made… I cut back a little bit on the lime and the addition of the salsa was something I had never done. I had also picked up a 14 ounce bag of 31-40 boiled and cleaned frozen shrimp for $5 bucks when I got the avocadoes. Shrimp and avocado seem to have a particular affinity…
Ingredients
* 2 pounds cooked shrimp, peeled and deveined
* 1 tablespoon crushed garlic
* 1/2 cup finely chopped red onion
* 1/4 cup fresh cilantro, chopped
* 1 1/2 cups tomato and clam juice cocktail
* 1/4 cup ketchup
* 1/4 cup fresh lime juice
* 1 teaspoon hot pepper sauce, or to taste
* 1/4 cup prepared horseradish
* salt to taste
* 1 ripe avocado - peeled, pitted and chopped
Directions
This looks like a tasty recipe from a big avocado producer in Florida (Bill Krome).
Krome Guacamole
2 cups avocado, diced
3 teaspoons lime juice
2 oz. blue cheese
3 squirts of Tabasco sauce, or salsa, to taste
2 teaspoons salt
Make a paste of blue cheese, seasoning, and a small amount of the avocado. Add the diced avocados to the paste mixture, mashing with a fork. It’s best to mash with a fork, since a blender or food processor would leave the mixture watery. Serve as a dip for chips, as a sandwich filling, or as a salad dressing!
Actually, I prefer to buy the greenest and least ripe avocados - they’re not better if they’re ripe at the store, actually if you ripen them on your own (either out in the air or in a paper bag, to speed it) so you don’t get uneven brown spots from them sitting and putting pressure on other ones.
Try just plain salt and pepper - let the salt soak in. Eat it chopped or sliced on toasted whole grain bread. Very filling snack/small meal.