Enticingly rich and luscious, avocados range from long and slender to
short and round; the flesh varies from pale green to bright yellow. The
most popular avocado is the black-skinned Hass.
Avocados taste nutty and creamy, and have a wonderful buttery
consistency. You'll find them in southwestern dishes because they add an
unctuousness that complements smoky or spicy ingredients. Eat them in
salads, omelets, or sushi, or on toast.
Avocados are in season during the winter months, but you'll find them
at supermarkets year-round. Choose plump fruit with the button of the
stem still attached. A ripe avocado should yield to slight pressure, but
don't poke it too much or it'll bruise. An avocado will ripen after a
few days on the countertop. If you want to speed up the process, place
the avocado in a tightly sealed paper bag along with an apple or banana
(both release ethylene gas, a ripening agent). Once ripe, avocados will
keep in the fridge for up to a week.
Using a large knife, cut the unpeeled avocado lengthwise in half,
cutting around the pit in the center. Using both hands, gently grasp
both sides of the avocado and turn the halves in opposite directions to
separate them. Use the same knife to tap into the pit until it sticks,
then twist the knife to loosen and remove the pit. Slide the pit against
the inside rim of the sink to release it from the knife. Use a large
spoon to scoop out the avocado. Rinse diced avocado under water to
prevent browning.