Pitting and Slicing Avocados
If you haven't mastered the art of how to cut an avocado, this is a game-changer. Pit and slice avocados, then add them to salads, sandwiches, and egg scrambles, or mash into a delicious guacamole. Or heck—try a trendy avocado toast. Avocado is a crazy-popular ingredient right now ,and here's what you need to know to use one without letting any go to waste.
How to Pick an Avocado
Look for avocados that are not bruised or overly soft, and that have no gouges or broken skin. If you won't be using the avocado for three or four days, choose firm avocados. If you need to use the avocados right away, choose a ripe avocado that yields to gentle pressure when cradled in your hand.
Store avocados at room temperature until they ripen, then refrigerate and use within three days. Refrigeration slows avocado ripening.
How to Cut an Avocado
Step 1. Wash your avocado. Use a knife to make a lengthwise cut around the seed, cutting through the fruit and skin.
Twist Avocado Apart
Step 2. Holding the avocado in your hands, gently twist the two halves in opposite directions to separate them.
Remove Avocado Seed
Step 3. To remove the seed, use a quick, hard motion to whack the blade of the knife into the pit; twist and pull to remove it.
Peel the Avocado
Step 4. On a cutting surface, cut each half in half again, and peel away the skin from each of the quarters using your fingers or a small knife. You can also cut slices in the avocado half, cutting through the fruit but not through the skin, and scoop out slices using a spoon.