Because avocados are not all that sweet, they are not generally thought of as a fruit but technically they are. They are pear shaped and have a creamy texture inside their rough exterior. They are low in saturated fat, sodium free, cholesterol free and loaded with minerals and phytochemicals. If you want to entice your kids to try avocados, call them by their nickname, "alligator pear". Their pebble-textured skin and green flesh will intrigue young chefs.
Ripe, ready-to-eat fruit will be firm but yield to gentle pressure. Look for fruit that is free from soft spots or blemishes. Ripe fruit can be refirgerated for a couple of days until eaten.
To pit an avocado, slice it in half lengthwise until you reach the pit on both sides then gently twist the two halves apart to separate them. Using a spoon, remove the pit. From here, you can use the halves as edible bowls and fill with dip, or you can peel the fruit. To peel, slide a spoon between the flesh and the skin and gently scrape out the avocado. Avocado can be used to replace mayo, sliced into salads, or added to stir-fry. The most popular use is guacamole.