Rich, creamy, the truffle of all produce, avocados can be tricky to eat if you don’t know how to properly prepare it.

The most important thing to keep in mind is to make a clean, smooth cut from the top of the avocado all the way down around the sides, and down to the bottom. By starting at the stem end and slicing down on each side, you will be able to easily twist the halves, opening up to the center.

To remove the pit, simply hold the pitted half in the palm of your hand, skin side down. Then, take a fork and stick it into the pit, being careful not to stab your hand. Simply twist the knife so that the pit is separated from the flesh.

Finally, take a large spoon and gently slip between the soft flesh and the skin, taking precautions not to tear and mangle the flesh.

Once the avocado is removed from the skin, it is ready to be cubed, sliced, or mashed.

Irresistable Guacamole

2 Haas avocados
1 teaspoon kosher salt or Matt's Mix
1 clove garlic, minced
1/2 bunch fresh cilantro
1 large jalapeno pepper
1 lime
Tequila, to taste

Split avocados in half. Remove the pits and scoop out the flesh into a glass or stainless steel bowl. Add the salt and garlic and mash.Chop the cilantro. Halve the jalapeno and remove the ribs and the seeds; mince. Halve the lime and squeeze the juice over the mashed avocados. Add a splash of tequila. (Be careful, you don't want too much in there!) Add the cilantro and minced jalapeno and combine thoroughly with avocados.

Taste and add more salt, lime, and/or more jalapeno if desired. Serve immediately or refrigerate until ready to serve.

Tip: To prevent the guacamole from browning while in the refrigerator, lay a piece of plastic wrap directly on the surface of the guacamole and press down gently, pushing out any air between the dip and the plastic wrap. Doing so will slow down the oxidation of the avocado caused by the exposure to the oxygen in the air.

Avocados are a delicious way to add color and texture to your recipes. While most people may use avocados only for guacamole or sliced on a sandwich, there are lots of other ways to incorporate them into your recipe rotation.

When selecting an avocado, the skin color alone will not be the only indication of ripeness. Select an avocado that is firm to the touch but gives to gentle pressure. Avoid selecting avocados that have dark blemishes over soft fruit. (Yes! Avocados are a fruit!) If there are not any ripe avocados on the shelves of your fruit market, simply select the ones you like and take them home to ripen. Avocados ripen nicely if placed in a brown paper bag, which has been closed tightly, and left for 2-3 days. To accelerate ripening, add a banana to the bag and close. The ethylene gas released by the banana will help the avocado to ripen faster.

One of my favorite ways to use avocados is to make an avocado and mango "salsa." It's really more like pico de gallo in texture, but it makes a delicious dip or garnish for grilled chicken and fish - or even flank steak. If you cannot find ripe mangoes, ripen them the same way you are ripening the avocados, in the brown paper bag.

Mango & Avocado Salsa

1 medium ripe avocado, peeled and cut into 1/2" dice
1 medium ripe mango, peeled and cut into 1/2" dice
1 cup cherry tomatoes, quartered
4 large fresh basil leaves, thinly sliced
3 tablespoons extra-virgin olive oil, divided
3 tablespoons fresh lime juice, use as needed
Kosher salt and freshly ground black pepper (or Matt's Mix)
Method:
Combine all of the ingredients together and allow to "marinate" for at least 30 minutes. Adjust the seasoning to taste. Serve cold or at room temperature.