Perfectly Ripe

• A ripe avocado feels soft and yields under gentle pressure, but it's not shriveled or mushy. Speed ripening of hard, under-ripe fruits by placing them in a brown paper bag. It takes avocados two to five days to fully ripen at a room temperature of 65 to 75 degrees Fahrenheit. You can further speed the process by placing ripe apples or bananas in the bag with the avocado. Ripe apples and bananas produce ethylene gas, which helps the avocado ripen more quickly.

Preparation Pointers

• Avocados are most often eaten raw, so take proper precautions when preparing them to prevent foodborne illness. It's vital to wash your hands and utensils before handling and slicing the avocado. Although you discard the peel, still rinse it thoroughly in cool water to remove any dirt or bacteria from the surface before cutting into the avocado. Do not use the same utensils that came in contact with raw meat to cut an avocado.

Slice and Dice

• The knife slides easily through the flesh of a properly ripened avocado. Begin by cutting the avocado in half lengthwise around the large center seed. Leaving the halves together, turn the avocado a quarter turn and slice it into quarters lengthwise. Pull the quarters apart and pull out the seed. Either cut the peel from each quarter or use a spoon to scoop the avocado flesh from the peel. You can slice, dice or mash the avocado as desired.

Simple Storage

• Cut avocados store well in the refrigerator for two to three days. Wrap them tightly so the cut surfaces don't brown. Sprinkling the avocado with lemon juice also slows oxidation and browning. For longer storage, mash or puree the avocado and mix in 1/2 tablespoon of lemon juice for each avocado. Package it in an airtight, freezer-safe container and store in a 0 F for six months or longer.