Start by cutting the avocado lengthwise around the seed a sharp knife with a blade at least 2 inches longer than the avocado.
Place the avocado in the palm of your hand and insert Without moving the knife, roll the avocado around, slicing it top to bottom and back to the top. A gentle twist will separate the two halves of the avocado, exposing the meat and the seed inside.
To remove the seed, carefully “hit” the seed with the knife so it pierces it about 1/4 inch or so. Turn the knife with the seed, and it will come loose from the inner flesh so you can easily lift it up and out of the avocado.
To remove the seed from your knife, pinch the seed by placing your fingers over the knife blade (blunt side) and squeeze as though you are pinching the end of the avocado. It should pop off from the knife and fall freely.
Avocados are easy to peel when ripe. Peel the fruit by placing the cut side down and removing the skin with a knife or your fingers (start at the small end and remove the skin), or simply scoop out the avocado meat with a spoon.
Score the inner meat with a butter knife both horizontally and laterally. These will be the cubes when the skin is turned towards inside out. If the avocado is ripe flesh should fall out as the skin is turned. Repeat this with the remaining avocados. Place the cubes into a medium sized bowl.
To slice, use your knife and make slices instead of scoring for cubes.
TIP: Sprinkle lemon or lime juice over peeled avocados to prevent discoloring.