If your avocado is still hard, keep it on the counter. The fridge slows ripening, making it take much longer to soften. Let it ripen naturally before chilling.
Place the avocado on a cutting board. Using a sharp knife, slice lengthwise around the pit, rotating the avocado as you cut until you meet the starting point.
Hold each half of the avocado and gently twist them in opposite directions. This action will separate the two halves, exposing the pit in one.
Carefully strike the pit with the edge of the knife so it lodges into the pit. Twist the knife to lift the pit out. Alternatively, use a spoon to scoop it out.
Use a spoon to scoop the avocado flesh from the skin. For slices, score the flesh into desired shapes before scooping.
To prevent browning, sprinkle the avocado with lemon or lime juice. This adds flavor and helps maintain its vibrant green color.
Store avocados near ethylene-producing fruits like apples or bananas. This natural gas accelerates ripening over a day or two.