1 serving = 130 g (1/5 fruit)
Ripe, soft fruit. Avoid fruit with dark sunken spots or bruises. Colour and texture depend on variety.
Cover and refrigerate ripe or cut fruit for up to five days. Ripen firm fruit at room temperature until it yields to gentle pressure.
Rinse, remove pit by cutting lengthwise around seed. Gently twist to separate halves. Peel skin. To prevent browning, coat with lemon juice.