Few exotic products are as well known as the kiwi. Its high vitamin C content has even earned the fruit the nickname of 'green gold'. Under its brown, hairy skin, you will also find fibre, minerals and antioxidants. What's more, the Chinese gooseberry – its official name – is not a threat to a slim figure either. In other words, it is high time we listed all the good qualities of the EAT ME kiwi.

An EAT ME avocado can easily be stored in the fridge for a few days. Already been sliced open? Then store it an airtight container.

Even though in the opinion of many the avocado is one of Mother Nature's finest creations, you don't always need all the avocados you bought right away. Or you have only used half an avocado on a sandwich. Luckily for you, you can enjoy avocados for a little longer. And a few tricks will help you give half an avocado a second chance. How?

EAT ME avocados can be stored perfectly well. But do keep them in the fridge. This will extend their usable life for a few days. But do they really need to be eaten right now? Do you have 10 minutes spare? Then whip up a quick guacamole, the delicious dip invented by the Mexicans. And no worries, even a novice cook can make it!

An avocado is ripe when it feels a little soft if you gently squeeze it. But far easier: look out for the purple EAT ME sticker, then you can be sure the avocado is ready to eat.

With some fruits it's easy to tell when you can eat them. A banana is ripe when it is no longer yellow. The red of a strawberry says it's time to enjoy me. And an apple is always ready to eat. But what about exotic fruits that might not be so familiar? The avocado, for example, is an exotic that is well on the way to becoming a ‘must eat’ staple on European menus. But it's also an example you have to think about carefully: eat today, or leave it for another few days? So, we present: a one-part EAT ME course: how to become an expert at identifying a ripe avocado...

Knowing precisely when an avocado is ripe will help you avoid disappointment. For example, brown, discoloured flesh when you slice open the avocado. Yuck… and what about when you've already cut into the flesh to discover that it's still rock hard! Help! How do you recognise a good avocado at the point of sale to avoid any disappointments at home?