I cannot speak for the rest of the world but this year's Israeli avocadoes (more technically correct avocadi but no one uses that spelling) are magnificent!
As to how Israelis eat avocadoes – no problem at all. Cut them in half, remove the pit, fill the cavity with a bit of mayonnaise or simply sprinkle with lemon juice and eat away, dear heart, eat away. Or, of course in guacamole. Or, spread the flesh on toasted bread (pita bread sliced in half crosswise is lovely for this purpose), eat "as is" or sprinkle over with any combination of crushed garlic, lemon juice and/or mayonnaise. And, for those who do not keep kashrut, avocadoes are splendiferous when the flesh is scooped out, cubed, mixed gently together with mayonnaise, lemon juice and small or diced shrimp, crab meat or lobster meat.
For the uninformed (that is to say, most of us), there are three major cultivars of avocado in Israel –
Ettinger - which was actually first developed in Israel, has a smooth green skin, that lightly sprinkled with white spots. Although difficult to peel the seed drops out easily, making it easy to scoop out with a spoon. The flesh is greenish yellow.
Fuerte – of Mexican origin and the parent of Ettinger, with a smooth green skin and yellow flesh. Smaller than the Ettinger and easier to peel.
Hass – with its thick, wrinkled and coarse skin that goes to black when fully ripe, the nuttiest and most rich in fact of the varietals.
Oh yes, and let us never forget one of the greatest of household sports - of taking the pit of an avocado, piercing it with four wood (do not use plastic) toothpicks, immersing that in a small glass of water about 1/4 of the height of the pit, watching as it sprouts and then gives off shoots and leaves. Great fun for children and adults, the children marvelling over the growth, the adults wondering why the shoots always look so skinny and why they can never get a damned avocado tree from their efforts.
A great year for avocadoes!!!!!