What is it?

Famously mashed to make guacamole, avocados are a unique fruit; they have a yellow-green, buttery, smooth, mild-tasting flesh surrounding a large stonelike pit. There are several varieties of avocado. The two most widely available are the Haas and the Fuerte. The Haas has a rough texture and a skin that ranges from dark green to purpley black. The Fuerte is larger with smooth emerald-green skin. Whichever kind you choose, be sure that it’s ripe before eating it; the fruit is ripe when it’s gives a little when pressed.

Kitchen math:

1 large avocado = about 1 1/4 cup diced

How to choose:

Avocados only ripen once picked. Some markets will offer avocados that are ripe and ready to eat as well as those that need more ripening, but more often than not, you will encounter rock-hard avocados that need a few days at room temperature to ripen. The biggest mistake people make when buying avocados is choosing ones that are too soft. To sort the ripe from the unripe at the store, cradle an avocado in your hand and press gently—don’t poke or you’ll bruise it. A perfectly ripe avocado should feel firm with a slight give, not soft.

Once the flesh of an avocado is exposed, it discolors quickly so it’s best to use and serve them right away. The addition of lemon or lime juice will help slow down the discoloration, as will storing it, tightly wrapped, in the refrigerator.

How to prep:

To neatly remove the pit, slice the avocado in half lengthwise around the pit. Twist the two halves in opposing directions and pull them apart. Carefully but firmly chop the blade of a chef’s knife into the pit and use the knife to twist pit out of the avocado. (To dislodge the pit from the knife, scrape it against the inside edge of the sink or grasp it with a kitchen towel to pull it off the knife.) To remove the flesh from its skin, hold the avocado in the palm of your hand and, using a large spoon, carefully scoop out the flesh in a single piece. When an avocado is soft and ripe, it’s usually easier to slice or dice it before removing its skin. Once halved and pitted, use a paring knife to cut the avocado diagonally into 1/4-inch (or wider) slices, without piercing through the skin. If a dice is your goal, make a second set of diagonal slices perpendicular to the first. To remove the sliced or diced avocado from its skin, hold the avocado in the palm of your hand and, using a large spoon, carefully scoop out the slices.

How to store:

Leave avocados out at room temperature to ripen if needed. (To speed ripening, put them in a bag with a banana.) Once the avocados are ripe, keep them refrigerated where they should last a few more days.

Recipes

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  Grilled Chili-Garlic Flank Steak with Avocado Butter

  You don’t have to use all of the butter on this steak, but it’s so good, you just might. Any leftover would be great on fish, breaded chicken cutlets, baked…

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  Recipe

  Beer-Fried Shrimp and Avocado Tacos

  Deep-fried avocado is an unusual but most welcome partner with shrimp in this taco filling.

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  Recipe

  Roasted Adobo Pork Tacos

  Because this sauce, with its hint of orange and garlic, is so good, you’ll want to keep it handy to try on shrimp, grilled tuna, or fried eggs. It also…

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  Recipe

  Cheddar-Jalapeño Corn Pancakes

  Reminiscent of cornbread, these pancakes are powerhouses of flavor: They’ve got smoky bacon, rich cheddar, and spicy chiles, offset by cool avocado, bright lime, and fresh cilantro. You can substitute…

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  Salmon Lox with Onion Jam and Avocado

  A traditional beet cure (also called gravlax) gives the salmon a beautiful jewel-toned gradation of color that adds a real wow factor when serving.

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  Avocado Tartine with Sweet Onions and Roasted Red Peppers

  With its colorful layers, this open-face sandwich is almost too pretty to eat. Don’t let that stop you, though; grab a knife and fork (it’s a little messy to pick…

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  Avocado, Cucumber, and Poblano Gazpacho

  Avocado gives this refreshing cold soup a silky smooth texture. For best results, make it a few hours before serving to give it time to chill. Crisp homemade tortilla strips…

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  Recipe

  Rice Noodle Salad with Avocado, Mango, and Chile

  This cool noodle salad is just what you want on a hot summer night. A great vegetarian main, it would also be tasty with grilled shrimp or scallops. For best…

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  Recipe

  Cobb-Style Salad with Roast Beef and Fresh Herb Dressing

  There’s nothing wrong with a cold supper when it’s bursting with as much color and flavor as this composed salad. While the ingredient list may look long, the prep is…

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  Recipe

  Pan-Seared Sea Scallop Salad with Grapefruit and Fennel

  Scallops add welcome richness to a brightly flavored main-course salad.