Avocados are pear-shaped fruits with smooth or textured skin and rich-tasting, smooth, light green flesh. The finest-flavored variety is the Hass, which has a thick, bumpy, dark green skin and buttery flesh. The bland Fuerte has thin, smooth skin. Select avocados that yield to gentle pressure and store in the refrigerator for several days. If an avocado is too firm, ripen at warm room temperature or, more quickly, in a closed paper bag.
To pit an avocado:
Cut it in half down to the pit. Twist the halves to separate. Holding the half with the pit in one hand, strike the pit with the blade of a sturdy knife to wedge the blade firmly into the pit. Twist and lift the knife to remove the pit.To scoop out and slice or dice an avocado: Slide a large spoon between the avocado flesh and the skin. Scoop out the flesh in one piece. Place it, cut side down, on a work surface. Slice with small knife. Cut across the slices to dice the avocado to the desired size.