Description
Learn the easiest and safest way to cut and prepare a fresh avocado for your salads, sandwiches, or guacamole. This step-by-step guide covers the classic method to halve, pit, slice, and dice an avocado, plus an alternative method for skin removal and precise cutting.
Ingredients
Scale
Ingredients
- 1 ripe avocado
Instructions
- Slice around the avocado: Using a sharp knife, cut lengthwise around the avocado until you feel the knife hit the pit. Rotate the avocado as you cut to slice it completely around the seed.
- Twist the avocado halves: Hold each half and twist in opposite directions to separate the avocado into two halves.
- Open avocado by rotating: After twisting, open the avocado halves fully.
- Remove the pit: Carefully strike the pit with the knife blade, twist to loosen, and lift the pit out.
- Dislodge the pit from the knife: Press the pit off the knife blade using your thumb and forefinger from the opposite side to avoid injury.
- Cut for slices (classic method): Cut thin vertical slices in one avocado half using a knife.
- Cut horizontal slices for cubes: Rotate the avocado 90 degrees and make horizontal cuts about ½ inch wide to create cubes.
- Scoop out avocado: Use a large spoon to scoop the sliced or cubed avocado from the skin carefully.
- Alternative method – cut lengthwise: After halving and pitting, cut each avocado half into quarters lengthwise.
- Remove skin: Peel off the skin from each quarter before continued cutting.
- Slice or dice: Place peeled avocado quarters on a cutting board with cut side down and slice thinly or dice to desired size.
Notes
- Use a ripe avocado for easier cutting and better texture.
- Be cautious when removing the pit to avoid knife injuries.
- Large spoon works best for scooping out avocado without damaging the slices or cubes.
- The alternative method is helpful if you prefer to remove skin before slicing or dicing.
- Store any leftover avocado in an airtight container with lemon juice to prevent browning.
