Choose a ripe avocado. It should be ripe enough that a slice keeps its curve instead of bouncing back when you shape it, yet not so ripe that it sticks to the knife after slicing.
Sharpen your knife so it can expertly cut thin, perfect slices of avocado that are not attached at the bottom. Cut your avocado in half longways around the pit. Pull the two pieces apart, and remove the pit. Peel the skin from the avocado while maintaining the fruit’s integrity.
Place one half on the cutting board with the flat side down. Use the sharpened knife to cut thin, even slices vertically across the avocado. Aim to keep the slices standing up without any falling over.
When the entire half is sliced, use both hands to slowly slide and shape the row of slices. With a hand on each side to guide the shaping, gently slide each piece down slightly from the one to its left so the pieces are no longer lined up in a row but move into a long column. The pieces should be slightly separated but overlapping. As you slide, shape the column into a slight curve. Be patient with the sliding and shaping step – it might take practice to get it right.
Next, take the bottom end of the column and slowly roll it up to the left in a clockwise motion until you have a swirl design. Now you have your avocado “rose.” Use your knife to gently lift the bottom of the avocado “flower” from the cutting board and onto your serving dish.
Do the same with the other half of the avocado.
The same instruction applies to other food flowers like mango rose, kiwi rose, strawberry rose, peach rose, etc.