Photo by little blue hen.
I have collected a few how to videos together that teach us how to cut an avocado. With similarities, everyone has a slightly different take on how this is to be done. I have watched these videos, and I have had two avocados today. The following is what I have synthesized as the way to cut an avocado:
- Check for freshness. If you remove the remnant of stem and see green that is good. Brown is overripe. If you push your thumb against the thickest part of the avocado, and a dent remains that means this is ripe enough.
- Once ripe, the avocado is only good for a few days. A refrigerator will slow ripening. Putting an avocado inside a paper bag on the counter will speed ripening.
- The flavor peeks early. The avocado is not as flavorful as the ripening advances.
- One cook was worried about all the other shoppers that may have touched her avocado, so she rinses them off before she starts.
- Cutting an avocado can be dangerous. Many videos show the blade facing your palm. This seems dangerous. The first video shows how to cut around the circumference (the long way) of an avocado without putting your fingers in path of the blade. One of the videos recounts an injury that required four stitches to her thumb from a knife cut. The injury was from cutting an avocado during a demonstration of the skill no less. That video is not here, but you can see she is much more careful now. Learn from her experience.
- Once you have cut a ring around the fruit up to the pit, you can separate the two halves with a twist. Note, we learn that if there is a pit, then this is a fruit. Olives are another example of something that might be mistaken for a vegetable.
- One half has the pit. The other does not. Too remove the pit, a cleaver action into the pit with the knife and a twist will loosen and remove the pit. The safest way was to rest the avocado on the counter without holding it during the swing. Then to remove the pit from the knife, pulling the blade against a cutting board looks like it works well. I succeeded by knocking the pit against the counter. A small towel was demonstrated as a good way of grasping and pulling the pit from the blade. One person pried the pit out with a knife, but I don’t suggest it.
- At the next step, things diverge quite a bit. Are you making guacamole? California roll? Do you want slices, cubes, or two halves. I went with two halves for two salads. The first time, I just peeled the skin off. The second time, I used a large spoon to scoop out the fruit from the skin. Both work. The peeling was neater, but a larger spoon may have helped the scooping method. If you want slices, it looks easier to cut first then peel off the skin. If you want cubes, you can cut right in the palm of your hand. For this, a butter knife makes this safer. But for a nicer cut, using a sharp knife, hold the avocado with a towel. Then to remove the diced fruit, you can use a spoon again, or just squeeze the pieces out.
- The fruit will spoil quickly once cut. You can preserve the appearence longer by wetting with lemon juice. (I used lime juice). If you don’t need a whole avocado at once, leaving the pit in the fruit is supposed to keep everything fresher longer. If you eat less than half, then reassembling the two skins together and placing everything in a ziplock bag will help preserve for longer still.
- I really enjoyed the avocado half in my salad. There was no reason to cut it further. The lime juice flavor was welcome too. Avocado is something of a super fruit. It supposed to be quite good for you, even if it does have 250 calories. It is a slow carb food with 10 grams of fiber. The fats are healthy to eat.