Avocado

A fruit that has many uses beyond Guacamole or smearing on toast, though it’s almost never cooked, with the exception of grilling.

Preparing: Buy them still hard if you can and have patience; they’re less likely to be bruised and overripe. They’re ready to eat when they’re uniformly slightly soft. Halve avocados lengthwise around the pit; twist apart the two halves; gently strike the pit with a knife and lift it out. Peel off the skin or scoop out the flesh with a spoon. If you want to store half, leave the pit intact, wrap tightly in plastic, and refrigerate. Avocados discolor quickly when cut; sprinkle with lemon or lime juice immediately after cutting to minimize darkening.

Best cooking method: Best when sliced, mashed, or puréed and eaten raw; but can be peeled, then halved or quartered and lightly grilled.

When are they done? Grilled, when lightly browned; but avocado needs no cooking.