Botanically speaking, the avocado is a fruit, not a vegetable. It's generally eaten as a vegetable, however, because it isn't sweet. It's rarely served as a dessert in this country.Using avocados is simple. To pit, cut lengthwise (through the stem end) by running a small, sharp knife all around the fruit until the knife touches the stone (or pit); then twist apart the two halves. If the pit doesn't slide out easily, pry it out with the tip of a teaspoon, or push the blade of a knife into the pit, then twist to lift and remove it. Peel the avocado by pulling back the skin from the stem end, or simply scoop out the soft flesh with a spoon. Avocado flesh discolors (or oxidizes) when exposed to air for an hour or two. Serve avocados as soon as possible after cutting them — or to delay darkening, add a squeeze of lime or lemon juice to all cut surfaces. If you mash the avocado, press plastic wrap directly onto the surface to retard oxidation. If the surface of your avocado or guacamole turns brown, simply scrape off the top layer; it will be green underneath.
Avocados are starting to appear in the market the past few days ... am sure it doesn't hurt if I know something more about them! ;)