Hass Avocado* Recipe

Choose and ripen

Select Hass avocados that yield slightly to gentle pressure when ripe. If they are still firm, place unripe avocados in a brown paper bag at room temperature with an apple or banana to speed ripening; check daily. Ripe fruit should give but not feel mushy.

To store a ripe whole Hass avocado before serving, keep it in the refrigerator for up to 3–5 days to slow further ripening.

Halve and pit

Using a sharp knife, slice each avocado lengthwise around the seed. Twist halves to separate. Carefully strike the pit with the blade so it lodges, then twist to remove the pit. If preferred, scoop out the pit with a spoon.

Scoop or slice

For halves to serve as a bowl: run a spoon around the flesh and scoop each half out into a bowl or serve directly in the skin. For slices: score the flesh in a crosshatch pattern without piercing the skin, then invert the skin to push the pieces outward and slice off.

Prevent browning

Squeeze the juice of half a lemon or lime evenly over the cut flesh (about 1/2 fruit total). The acid helps slow enzymatic browning and brightens flavor.

Season

Sprinkle 1/4 tsp kosher salt evenly over the two avocados (adjust to taste). Add 1 tsp extra-virgin olive oil and a few grinds of freshly ground black pepper (about 1/8 tsp) if desired.

Optional garnish

For added texture and flavor, sprinkle 1 tablespoon chopped cilantro, 2 tablespoons finely diced seeded tomato, and a pinch (1/8 tsp) red pepper flakes over the avocados. Serve immediately.

If serving later, keep the avocado halves face-down wrapped tightly in plastic wrap with a little citrus juice on the flesh and refrigerate; consume within 24 hours for best color and texture.