AVOCADO

     Enticingly rich and luscious, avocados range from long and slender to short and round; the flesh varies from pale green to bright yellow. The most popular avocado is the black-skinned Hass.

     Avocados taste nutty and creamy, and have a wonderful buttery consistency. You'll find them in southwestern dishes because they add an unctuousness that complements smoky or spicy ingredients. Eat them in salads, omelets, or sushi, or on toast.

HOW TO USE

    Using a large knife, cut the unpeeled avocado lengthwise in half, cutting around the pit in the center. Using both hands, gently grasp both sides of the avocado and turn the halves in opposite directions to separate them. Use the same knife to tap into the pit until it sticks, then twist the knife to loosen and remove the pit. Slide the pit against the inside rim of the sink to release it from the knife. Use a large spoon to scoop out the avocado. Rinse diced avocado under water to prevent browning.