Also known as alligator pear, avocado gets its name from the N\u00e1huatl word ahuacatl, which was used as a euphemism for \u201ctesticle\u201d in Aztec culture. While there are more than 500 varieties, including some with edible skin and others that can grow up to three feet long, only a handful are grown commercially in North America.\r\n\r\nIn recipes, avocados work just as well in salsas, salads and sandwiches as they do in smoothies and desserts. Similarly, they can match with the entire spectrum of wine.\r\n\r\n\r\nButtery\r\nAvocados are sometimes used more for texture than flavor. Their silky flesh can even be substituted for butter in baked recipes. A very crisp wine will cut through all the richness and cleanse the palate. White Vinho Verde has spritzy lemon and lime flavors that make it a no-brainer with avocado toast.\r\nSpicy\r\nAn avocado\u2019s flesh is very high in beta-caryophyllene, an aromatic compound found in cannabis, as well as cloves, black pepper and rosemary. Though avocado doesn\u2019t taste of these things, they make a nice complement. Zinfandel, known to feature these flavors, has moderate tannins that will play well with the fruit and help cut through its fat.\r\nCitrus\r\nJust as butter has a lactic tang, avocados have a citrus undertone, almost like a lemon or lime without the mouth-puckering sourness. With notes of berries, citrus and cream, Grenache ros\u00e9 offers both a complement and contrast. It\u2019s terrific with guacamole.\r\nNutty\r\nHass avocados, the most common type in the U.S., have a faint yet unmistakable nutty flavor. Tease it out with Fiano di Avellino from Campania, which has similar notes believed to come from hazelnut trees that surround the vineyards. It also has enough body to stand up to an avocado\u2019s richness.