I like to slice them along the seam,
blade balanced on the fulcrum of pit
—that density, like bone, inside the flesh—
and roll until it's cut clean through.
Then the twist as if uncapping a jar,
and I'm holding hemispheres:
the center of one an oval cup, the other
an egg I pluck from its sweet nest.
But always before I eat each smooth half
comes the urge to put it all back together.