Avocado

Avocado- Easiest Way to peel and cube

March 30, 2012
Author Notes

This is a really no-fuss neat technique that I hope people will adapt for themselves!

photos to follow —LE BEC FIN

  • Makes one avocado
Ingredients
  • 1 Haas avocado, ripe
In This Recipe
Directions
  1. Working with avocadoes can be very messy, but my technique is very easy and neat. Halve an avocado lengthwise and remove the pit. Hold one avocado half in the palm of your hand and with a paring knife, slice parallel lines lengthwise, about 1/2 inch apart, cutting down through the flesh just until you touch the avocado skin. Now if you want cubes, cut crosswise lines the same way.
  2. With a soup spoon placed right under the skin, scoop out the flesh (already in ready-to-use slices or cubes!). Repeat with second half. This can be done an hour or so before use, without the avocado turning dark.
  3. To create those lovely decorative avocado 'fans', cut a half into thin slices(not cubes) and when you remove the entire half from the shell with your spoon, separate a section of 3-6 slices, keeping the stem end together and the bottom part gently pulled out into an overlapping 'fan' of slices. Jump back, Martha!!

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I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom. I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??! While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines. Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!) I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.