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How To Cut & Peel an Avocado

How To Cut and Peel an Avocado

How To Cut & Peel an AvocadoI was in the kitchen the other day getting ready to use an avocado as one of the ingredients for my portobello burger, when I fondly recalled the conversation I had with my son.

  He wanted to know if there was an easy way to get the pit out of an avocado.  I hadn’t really given much thought about it as I’ve been using avocados for a number years (akin to breathing).   It’s funny the things we take for granted as being everyday knowledge.  It was like an aha! moment when I told him how easy it was.  For Jason and others out there who aren’t sure, here’s my step-by-step tutorial.

First things first.  When buying an avocado, which can be tricky, how to determine whether or not it’s ripe and ready-to-eat?  The Hass avocado, named after Rudolph Haas from California, is available year round and is dark green, slightly purplish in color with a bumpy skin.  There are eight varieties of avocados but the one I see the most in the food shops is the Hass.  Shiny avocados are not generally ripe but will become ripe within a couple of days at room temperature.  A ripe avocado will feel slightly soft when gently squeezed.  Touching the top of the avocado is another way to test if it’s ripe.  If the skin feels squishy, has brown spots or blemishes, do not purchase as it is too ripe.  If you want to slow the ripening process down, place in the refrigerator for a couple of days.

How To Cut an Avocado collageThe first time you cut into an avocado, go slowly.  Holding it may feel a bit clumsy but once you’ve cut through and around, the easy part is twisting it and revealing the flesh and pit.

how to cut an avocado

cutting an avocadoAfter hitting the pit with your knife, pull it out and discard.  If you only want to use half of the avocado, place the other half in a container (fitted lid) along with a sliced onion wedge and keep in the fridge.  Lemon or lime juice keeps the avocado from turning brown but I find this works better the day you use it.  When the avocado sits in the fridge for a day or two, the lemon or lime juice starts to break down the flesh and it doesn’t look appealing – turns a bit slimy.  An onion wedge keeps your avocado looking green and fresh.

crushed & seasoned avo

seasoned avocado

The Culinary Chase’s Note:  Crushed avocado shown above is lovely on toast, in a sandwich or burger, or to make guacamole.  Enjoy!

The post How To Cut and Peel an Avocado appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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