When buying avocados make sure that the skin is dark.  Then squeeze gently.  If ripe, the flesh will yield slightly.  If the fruit is too firm and green, ripen at room temperature for several days in a brown paper bag or a fruit bowl.

Here’s Sister #3’s trick for getting into an avocado.  Cut lengthwise through the skin all the way through to the pit.  Open the avocado by twisting apart the halves with your hands.  “Whack” at the pit with a knife that you are comfortable with and when you make a connection, gently twist the pit free from the flesh.

You can refrigerate an open and ripe avocado for several days.  For sliced fruit, brush with lemon or lime juice to prevent browning.  For mashed fruit, stir in a little lime juice and/ or store with the pit.

It is amazing what a couple of slices of avocado can do for the taste and texture of a sandwich-any old sandwich.

Sister #3 is the Queen of guacamole in my humble opinion.  Here’s her recipe from her friend and Spanish teacher Renee who is originally from Acapulco.