1.   Scoop out avocado flesh with a soup spoon.

2.   Using the tip of the knife, make a series of parallel cuts through the avocado flesh but not through the skin.

3.   Using a paring knife slice the avocado flesh of both halves lengthwise, then crosswise, cutting down to the skin, to form a grid.

4.   When exposed to air, avocado flesh turns brown rapidly because the fruit contains a group of enzymes called polyphenol oxidases.