Look for avocados that are not bruised or overly soft, and that have no gouges or broken skin. If you won't be using the avocado for three or four days, choose firm avocados. If you need to use the avocados right away, choose a ripe avocado that yields to gentle pressure when cradled in your hand.
Store avocados at room temperature until they ripen, then refrigerate and use within three days. Refrigeration slows avocado ripening.
Step 1. Wash your avocado. Use a knife to make a lengthwise cut around the seed, cutting through the fruit and skin.
Step 2. Holding the avocado in your hands, gently twist the two halves in opposite directions to separate them.
Step 3. To remove the seed, use a quick, hard motion to whack the blade of the knife into the pit; twist and pull to remove it.
Step 4. On a cutting surface, cut each half in half again, and peel away the skin from each of the quarters using your fingers or a small knife. You can also cut slices in the avocado half, cutting through the fruit but not through the skin, and scoop out slices using a spoon.