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43 Comments
Cindy
May 23, 2019
I have had success using an avocado container and putting in a small slice of onion. It works for me not having brown avocado.
susan G.
December 25, 2017
I'm happy to see that my intuitive change in cutting avocados was just tapping into the gestalt.
But if I'm using the whole thing, or want to get wedges or use the pit cavity for sauce, I go longitudinal.
(We need another article about removing the pit: 2nd in the list of hand injuries in the ER.)
But if I'm using the whole thing, or want to get wedges or use the pit cavity for sauce, I go longitudinal.
(We need another article about removing the pit: 2nd in the list of hand injuries in the ER.)
Risottogirl
June 23, 2016
This is news? I have always cut my avo this way...as did my dad in Maine in the 60s when avo where TRULY exotic and expensive. He was a seacaptain and would bring them home along with mangos and papayas. Sometimes we would buy them at a specialty store to give him for Christmas. He always cut tem this way...perhaps to ensure less wasye?
Joe R.
December 19, 2015
If I'm going to eat at least half an avocado; I hold the the avocado upright on one end, cut it around horizontally so I have two haves. I pull out the seed, then grab a spoon if the avocado is soft enough. There is nothing like a piece of fruit with its own cup. Lol.
Sandra C.
December 9, 2015
I grew up in Venezuela where avocado trees were abundant on our land. I don't understand all the hullaballoo about how to cut an avocado, it's subjective for sure. I will tell you how we did it -- we cut the avocado in half, stuck the knife in the seed and pulled it out, then we cut each half in half and peeled the avocado skin off -- takes seconds and no mess. While I'm here, in its natural habitat, avocados that are fully ripened or over ripened, fall to the ground, they swell, burst, root, and sprout. No seed in water with toothpicks and all that jazz, all you have to do to grow an avocado tree is to take the flat end of the seed and put it in dirt -- cover it at least half way -- keep it moist, warm, and in the sun if possible. It'll root faster.
Debbi U.
December 7, 2015
Try peeling an orange this way....make a cut about 1/2" down from the top all the way around....do the same for the bottom. the middle section peels right off separating the pieces easily and beautifully.
Lynn
December 6, 2015
My fellow food52 fans, you're missing the point. The blog was about the cutting of the avacado; the browning of same secondary. What was the last question about? .....what other vegetables can we cut smartly. Made an open face sandwich today for friend and me.....the round slices were PERFECT!
Holly S.
December 6, 2015
PEOPLE ! ! This is the answer to a pristine avocado. I heard it from none other than Julia Child. You can peel the avocado perhaps as much as 4 hours before you wish to use it. The secret? Cut the avocado in half, peel it, run cool water over the pieces and set on a paper towel until you want to proceed. The avocado will not turn brown. Now THAT is genius.
linda
December 6, 2015
you can slice end to end in single wedges the size you need----same thing as the circles--same amount gets brown
Bee
December 6, 2015
Exactly! And so much easier too. I've been cutting slices since forever. Makes more sense to do it this way as each slice can be similar vs. the way, featured.
Jeff S.
December 6, 2015
NOTE TO PROGRESSINE LIBERALS >>>Please take my comment below with only one grain of salt.
Jeff S.
December 6, 2015
The easy answer was discovered by my Mother, God rest her soul. After cutting the avocado shw would spray it with a light coat of Windex. I admit it took awhile for my lovely wife to believe I was not trying to kill her but the brown flesh never appears. Second, it seems to also act like a mouth wash. Multi- purpose...Great !
Joe C.
February 17, 2018
Tell me I didn’t just read that Windex was used on an avacado? Why not just drink the windex the then eat the avacado, Wow! I thought I’ve heard it all then, that gets printed, let’s not lose our minds here, we’re talking about chemicals here, just cut away the brown and eat the thing already !
Louise
December 6, 2015
I slice mine traditionally. I eat 1/2 & before placing the remainder in an airtight container, I take a small drop of avocado oil & spread it all over the exposed flesh. No oxidation issues ever.
Karen C.
December 6, 2015
I can't be the only person in the world who could care less if I eat a brown avocado or banana, burnt toast, brown potatoes, etc. It still tastes the same to me!
Patsy
December 6, 2015
ok, in my family I'm the only one to eat avocados for breakfast and I only want half. The other half is used for a salad or chip dip later in the day. Here's my Common Sense Solution and it works! I put the other half to save into a glass or bowl, cover it with WATER, place it in the fridge and go on about my day. Takes literally 10 seconds and WORKS! No brown whatsoever. Why? Because the oxygen cannot get to the precious avocado. By the way, works for potatoes too. Aw shucks, I'm just a grandma who's been there and done that. Now, where's my prize? No tee-shirts pls.
Lynn
December 6, 2015
Now this is truly "genius", and so simple, and why the heck didn't I think of it first!
Karen C.
December 6, 2015
I was taught to cut the avocado in half as usual, leaving the pit in the unused half. Wrap with plastic wrap. I have never had a problem with browning.
John L.
December 4, 2015
after a few experiments with different kinds of coatings to stop the browning I have found that coconut oil works best! Its a bit tricky, you have to ensure the avocado is sitting up so the oil doesn't run off before it solidifies but so far it works!
MallorySD
December 3, 2015
I find it difficult to believe that cutting an avocado across the equator vs pole to pole will make much of a difference in oxidation. Eat it all or toss it. Seriously, love the writers perspective and syntax. At least I read and commented. Well done!
Daniel K.
December 2, 2015
The best way to stop an avocado from browning is to kill the enzymes that create this reaction. This is easy to do. Bring a pot of water to a simmer and add your avocados rolling them around in the boiling water for 60 seconds. Transfer the avocados into a bowl of ice water and let them cool down. That's it. Try it and you will be amazed.
Anthony R.
December 6, 2015
I don't think avocados or any plant matter are actually a reliable source of b12
zephyr050
December 2, 2015
I enjoyed your post...however...Seriously? There are people who do not "use" a whole avocado after cutting into it? I did not realize there could be a phenomenon known as "leftover" avocado. We eat a LOT of avocados in our house and browning is not a big issue for us. We simply add them at the very last to whatever we are doing with them. And we cut them the old fashioned way, slice wedges or cubes while still in the skin, and scoop them out with a spoon.
Becky R.
December 2, 2015
I will have to tell you of any success using said method the next time I buy avocados. I'd put off buying them because of the browning issue. ????
M.L.
December 1, 2015
a proven method to ensure the leftover avocado doesn't brown, instead of using lime/lemon juice or whatever, place the unused avacado (still in it's skin and always better if the side you're saving is the one with the pit, though for this method it doesn't matter) in a storage container (glass or plastic) with a good size piece of a raw onion, and store in fridge. works like a charm!
rebecca
December 6, 2015
Cool idea! Thank you! I will use this as I always use onion and av together!
Coco E.
December 1, 2015
Leave your bunch of scallions in the rubber band holding it together and cut off perfect, super thin rings using kitchen scissors. Snip away without worrying that your inconveniently dull knife will squash the scallions to a green teary pulp. You don't even need a cutting board - do it right onto the dish (ramen) you're garnishing.
anne
December 1, 2015
This is fine; but, if you are using the entire avocado you need to slice it --two cuts the long way. Then without needing to use anything but your fingers, you peel down the skin from each quarter. This was taught to me 25 years ago by my college boyfriend who made a lot of guac. I see people that don't know this method actually using peelers!!
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