Avocado is an energetic fruit with high nutritional value and is considered a major tropical fruit scientifically known as Persea Americana Mill. Which belongs to the family Lauraceae. The keeping qualities of avocado fruits are limited due to its high rate of postharvest respiration. Different pre-treatments were applied to the fruits to deactivate the action of enzymes present in fruit. Based on the organoleptic evaluation, T₆ was selected as the best pre-treatment for the development of spicy avocado fruit spread. Standardization of Spicy Avocado Fruit Spraed was done adding different proportions of salt, pepper powder, tomato powder, mint powder, KMS, citric acid as treatments with best proportion was selected for further standardization studies. Organoleptic properties of the product were assessed by sensory evaluation and fruit spread was found to be acceptable.