Avocado is a tricky beast, and for those who are not overly familiar with it can be very difficult to handle without making a horrible mess. I sometimes see people attempting to peel avocado’s in order to mash or cube them for a salad, or even to slice them, so I thought I would share a few of the tricks I’ve been taught along the way working in kitchens.
First things first, cut around the circumference of your avocado to halve it, being very careful not to get yourself in the process.
If it’s ripe enough (soft to touch), you should then just be able to hold half in each hand and gently twist for them to separate.
To remove the seed, tap the blade of your knife onto the pip enough to catch. Twist the knife slightly and then you should just be able to lift the seed out of the avocado. Again,be careful not to be too forceful or you’ll end up with a nasty injury, or a mashed avocado in your hand. I don’t remove the seed until I’m about to use the avocado to help protect the flesh from being exposed to the air.
These days Hass avocados, which are the main variety available throughout supermarkets & green grocers in Australia, don’t tend to darken and go brown as quickly when exposed to air, but if you want to keep that beautiful creamy avocado colour, then just rub a little lemon juice on the exposed flesh to prevent discolouration.
Now for cubing, (same principles apply for slicing).
Take the half an avocado in your hand and lightly cut the cubes into the avocado whilst it’s still inside the skin like below.
Then take a dessert or table-spoon and run around as close to the skin as you can.
The cubes will lift from the skin and pop out into shapes hopefully without too much encouragement…. and voila!
If you’re planning to mash them for guacamole or anything else then you can do the same either with or without the cubes.
Happy Cooking & Happy Eating