Avocado pulp

Mash it with lemon or lime juice, then press cling film directly onto the surface so there is little contact with air. A layer of the stone on top does not keep the exposed pulp fresh.

Yes. Mash it with a little lemon or lime juice, pack it into an airtight container with minimal air space and freeze. Thaw it in the fridge and use it in dips, dressings or smoothies; the texture may be softer than fresh.

Mash the pulp with lime juice and salt, then fold in finely chopped onion, tomato and fresh coriander. Add chopped chilli if you like; serve soon after making, with tortilla crisps or alongside tacos.

You can replace butter in some moist bakes, such as brownies or quick breads, with mashed avocado pulp, but the result will be denser and may taste faintly of avocado. It is not a reliable swap for pastry, where solid butter creates layers.

Not necessarily: avocado pulp is the soft flesh, while avocado paste may be mashed or processed and can include added ingredients. Per 100 g, avocado pulp has 15 g of fat, compared with 18.2 g in avocado paste.

Avocado pulp has 6.7 g of fibre per 100 g. A practical serving is about half a medium avocado, though the weight depends on its size.

Yes. Scoop it from a ripe avocado and eat it raw in salads, sandwiches or dips; discard the skin and stone. The pulp should yield gently when pressed, without large sunken patches or a sour smell.