"Using avocados adds a fresh zing to dishes while also tacking on myriad well-researched health benefits. The favored method is to slash the avocado in half, take out the pit, and then cube the green smooth flesh before using a spoon to scoop it out. While the soft blocks may not all be the same size, this hack leads to less kitchen clean-up and a shorter amount of time with the cutting board."
"The second strategy is nowhere near as quick as the first and can get messy, as peeling a ripe avocado is a slimy business. Then you still have to carefully slice and dice the creamy sections on the chopping block, which can be very slithery. The scariest part of avocado prep is getting the pit out. The safest way to remove the pit is to use a spoon."
"Keep an eye for several things while perusing the cold aisles in the fruits and veggies section, such as its stem appearance, color, and firmness of the produce. If an avocado's skin is dark green or purple, then the fruit is ripe enough and the flavor should be top tier. Next, squeeze the avocado in your hand, but not too hard. The interior shouldn't feel too pulpy, and also not too dense for it to be perfect for your recipe."
Halving an avocado, removing the pit, cubing the flesh, and scooping the pieces with a spoon yields faster prep and less cutting-board cleanup than peeling. Peeling ripe avocados creates a slippery, slimy mess and makes careful slicing and dicing more difficult. Removing the pit by stabbing with a knife is dangerous; using a spoon to scoop out the seed is the safest method. Ripe avocados often have dark green or purple skin and should give slightly under gentle pressure without feeling overly pulpy or too dense. Inspecting the small knobbly stem (pedicel) provides an additional ripeness indicator when selecting fruit.
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