Avocados!

It doesn't sound as if yours was ripe! It should be dark skinned and yield slightly to your touch when it is ready. (It should be easy to peel). If it feels like a rock - it's not ready!

When it is ripe the inside is kind of soft - ripe banana texture. I hope that you will appreciate them as much as I do

Make sure to put some lemon juice on a freshly cut (or mashed up for guacamole) as avocado will turn brown quickly. Also, even though avocado is a "good" fat, it is high in calories - don't eat too many.

I usually go to Youtube for how to cut things etc. It's a pretty good resource.

They are awesome; full of nutrients and healthy fats and will do your body sooooo much good! I eat at least 2 a week and I'm convinced it's helped to combat my dry skin and hair.

There are a couple of varieties but I tend to stick to the Haas variety which has a very dark brown skin. If it 'gives' when I gently press it between my thumb and forefinger then it's ready to eat - as a comparison I would say it feels similar to a ripe pear. I cut it in half by starting at the top (narrowest part where the stalk has been) putting the knife in the skin and flesh and draw it down and over the stone in the middle to the bottom of the avocado and back up the other side - it should come apart easily and to remove the stone push it out with your thumbs. If it's perfectly ripe the brown skin should peel away easily, if you find it doesn't then it's probably under-ripe and won't taste as nice. The flesh should be soft and creamy in texture and can be served in chunks or mashed like a guacamole dip. If you're preparing it to eat later then you'll need to coat in a little bit of lemon juice otherwise it browns very quickly.

Hope this helps - enjoy!

normally when theyre soft theyre ready but not too soft. dont keep them in the fridge otherwise they will never ripen. some types go brown but some just stay green so depending on what type you get (thin or thick skinned) i like mine mashed with some sun dried tomatoes and pepper on toast

You can also store the seed with it to keep it from turning brown, I dont use lemon juice.

I could try and explain it, but this how-to is way faster:

http://www.simplyrecipes.com/recipes/how_to_cut_and_peel_an_avocado/

I usually put salt on it and eat it as is. I try to stick to a quarter of it at a time, though, as it is pretty high in calories.

This, and you can use a large spoon to scoop out the halves in a whole piece once you cut the avocado in half. I cut them in half, whack the stone out with a knife, and then scoop out each half in a whole piece. Digging out a bunch of chunks would drive me nuts.

I put tomatillo salsa verde and lime juice on mine. Nnnghh

Bump for later. Going to buy some.

cut it in half, remember the large stone in the middle. Pull the 2 halves apart, hit the stone with a sharp knife and give it a little twist, then take a spoon and scoop out the fruit.

THIS

they are sooooo good and excellent for you!

I LOVE avocados!! The green ones are NOT ripe..I really like the dark skinned ones that you can just squeeze...I take a knife and cut all the way around cutting it in half..Then I gently pull it apart, take the seed out and take the skin off..put pepper on it and eat