Road To Guacamole- Part Two: Destination Fruit!

After you have determined that your avocado is ready (the skin is uniformly dark the avocado yields slightly to pressure), it’s time hit the road!

Slice through to the pit, rotating the fruit (yes, an avocado is a fruit) so that you have divided it in half. Turn the halves in opposite directions. You will have one half with the pit and the other without. A sharp (but not too heavy) hit of your knife into the pit will release the pit from the fruit to the knife. Another little angled rap of the knife and pit (on the end of the chopping board or counter side) will release the pit. Do not throw the pit away. Along with some citrus juice, embedding the pit in your smashed avocado will prevent it from going brown.

You can now scoop out the flesh. If you want to get a jump-start with the smashing, cut it into cubes while still in the skin.

Are your avocadoes not ripening fast enough? Place them in a paper bag at room temperature for a day or so. If they are ripe and you are not yet ready to hit the road, they will stall in the refrigerator for about a week.