# How to prepare an avocado

## The essentials

An avocado is eaten when it is ripe: giving under the thumb, neither hard nor soft. Once open, it browns fast, a little lemon protects it.

## Choosing it

Giving under light pressure, with no soft dent. Remove the small stem: green underneath, it is good; brown, it is overripe.

## Preparing it

Cut it in half lengthwise going around the stone, twist the two halves in opposite directions to separate them. Remove the stone with a spoon, not with the knife blade stuck into it. Scoop the flesh out with a spoon, or cut it into dice in the skin before scooping.

## Cutting it for the dish

- In slices or dice, for a salad or toast.
- Mashed with a fork with lemon and salt, for guacamole or toast.
- Halved, to fill it.

## How long it takes

One minute.

## Storing it

Hard, at room temperature, three to five days, faster next to a banana. Ripe, in the fridge, two or three days. Cut, with the stone, lemon and film against the flesh, one day.

## Make it tonight

An avocado mashed with a fork on toast, with lemon and salt.

## Safety

Never stick the knife blade into the stone to remove it: when it slips, it ends up in your hand. A spoon does the job.

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Source : disheazy, https://disheazy.com/bases/how-to-prepare-an-avocado