Avocados ripen best off the tree, so you'll find that a lot of them are unripe when you shop. Look for avocados that feel heavy. The skin should be dark, with a hint of green, and taut, with no dents.
Ripen at Home
If avocados at the market are green and unripe, you can ripen them at home. Put them in a brown paper bag out of direct sunlight. Within three days they'll be perfect. Press the skin gently. It will be tender but not too soft.
How to Prep
To work with an avocado, hold it on the board and cut lengthwise around the pit. Hold your hand on top to keep it steady with fingers out of the way. Twist the sides to release the flesh.
Ready to Slice or Mash
Firm-ripe avocados are perfect for slicing and salad. Give it another day, and you'll have one that will be the star of your guacamole.
Remove the Pit
Carefully whack your knife into the pit. Turn, then ease it out. Take your knife out of the pit by twisting it in a towel. Be careful.
Ready to Eat
Make easy slices or cubes using a butter knife and scoop out the flesh with a big spoon. For guac, scoop out the flesh and mash it with a fork or potato masher. Add citrus juice right away to slow down the browning.
How to Store
If you want to save half for later, store it in the fridge with the pit and squeeze citrus juice over it to keep it fresh. Wrap tightly with plastic wrap touching the avocado. Ripe avocados will keep in the fridge for two days.
