Creamy, dreamy avocados are everyone’s favorite green fruit. That’s right! Avocados are a fruit, not a vegetable. The pit of the avocado is actually the seed of the avocado tree. Follow the steps on this page to learn how to shop for, store, and prep avocados for your guacamole, avocado toast, tacos, and more!

How to Prep Avocados

Avocados are so yummy, but they can be tricky to work with. We suggest asking an adult to help until you master this method.

Avocado Prep 1 of 2

  1. Use butter knife to cut avocado in half lengthwise around pit.
  1. Using your hands, twist both halves in opposite directions to separate.

Avocado Prep 2 of 2

  1. Use soupspoon to scoop out pit; discard pit.
  1. Use spoon to scoop out avocado from skin; discard skin. Avocado can now be sliced, chopped or mashed.

Avocado 101

Here’s what to know about shopping for and storing avocados.

  • Buy small, rough-skinned Hass avocados. Their rich flavor and buttery texture are essential for guacamole. Large, bright-green avocados are fine for salads but aren’t rich enough for guacamole.
  • While Hass avocados start out green and get progressively more purple-black as they ripen, color alone isn’t an accurate indicator of ripeness.
  • The most accurate test for ripeness is to place the fruit in the palm of your hand and gently squeeze: It should be a little soft.
  • Storing avocados in a paper bag at room temperature will speed up ripening by trapping ethylene, the gas that triggers ripening in many fruits and vegetables.
  • Unless you plan to eat them immediately, keep ripe avocados in the refrigerator, which can extend their shelf life by days.