PURPOSE: To obtain a spread having unique flavor, taste, palatability and appearance, by processing skinned and stoned avocado, and adding the product to emulsified edible oil or fat.

CONSTITUTION: Skinned and cored (stoned) avocado is subjected to the cutting, crushing, squeezing, etc. to obtain a processed avocado [composed of about 75wt% water, about 2% protein, about ≥15% lipid, and about 5% sugar]. The processed avocado is mixed with edible oils or fats, emulsifier, sugar, salt and spices at a specific ratios at about 65°C (preferably an edible oil or fat composition mixed with oil-soluble components, and a processed avocado composition mixed with water-soluble components are used as the raw materials, and the amount of the processed avocado is preferably about 10W50wt% based on the whole spread), the mixture is cooled to about 40°C in nitrogen stream, and quenched and kneaded at about 15°C under about 20kg/cm2 pressure to obtain the objective spread.