Rich and creamy avocados are quite versatile. You can dice them into salads, stuff them with fillings, or mash them to make guacamole or sandwich spreads. Their only big drawback is that they're also high in calories and fat, though the fat is mostly monounsaturated, which isn't as bad as other kinds.
Avocados are ripe when they yield gentle squeeze.To open one, just cut it in half lengthwise around the seed, twist the two halves apart and then pop the seed out with a spoon or knife.
Avocados darken soon after being cut, so serve them right away or sprinkle lemon or lime juice to slow the discoloration. Don't freeze or cook bruise easily, grocers want customers to buy still hard home to ripen at room temperature for a few days. They ripen more quickly if you put them in a paper bag along with an apple or banana.