To pit an avocado, cut it lengthwise all the way around (working around the pit) and gently twist the two halves apart. Tap the blade of a heavy knife into the pit, and twist gently to release the pit from the flesh. To skin and slice the fruit, place the halves face down and peel off the skin. (If the flesh is very soft, scoop it out of the skin with a spoon instead.) If the skin is too tough to peel easily, use a paring knife to score it into peelable strips. Cut the flesh into thin slices, or chop into chunks.

The flesh of cut avocado turns dark within a few minutes when exposed to air. This doesn't affect nutrition or flavor, but makes the avocado look less appetizing. To delay darkening, rub slices with lemon or lime juice, and add the juice to mashed avocado when making guacamole or similar dips. Pressing plastic wrap firmly over the cut surface of a halved avocado, or onto the surface of a bowl of mashed avocado, will deter darkening.