- Push into the skin with a fingertip to determine ripeness. At its ready-to-eat best, the fruit will yield to gentle pressure. If the avocado is still hard, let it ripen for two to six days at room temperature.
- Softer avocados that retain a dent after pressing are best suited for mashing rather than slicing. Avoid overly soft avocados that dent very easily: these are overripe and the flesh will be brown and mealy.
- Ripe avocados can be refrigerated for up to five days unpeeled and unsliced.
- A squeeze of lemon or lime juice prevents discoloration of exposed avocado flesh, especially if the fruit is covered tightly with plastic wrap afterward.