1. Check the avocado for bruises, broken skin, color, and ripeness. The avocado should yield slightly to soft pressure and be black-ish in color. 00:43
2. Place the avocado on the cutting board. With the blade of the knife parallel to the north-south ends of the avocado, make a small cut. Place the other hand over the top of the knife blade, fingers securely holding both sides of the avocado. Sink the knife blade down until it hits the hard pit. Slowly roll the avocado between the cutting board and knife blade until cut completely around. Set the knife aside, pick up the avocado, and give a gentle twist. The avocado should open up, revealing the inner pit. 01:06
3. To remove the pit, insert the knife blade into the middle of the pit with a short, sharp motion, careful to avoid cutting fingers. Once the blade is lodged into the core, twist the knife and lift the pit out. Remove the pit from the blade with a gentle back-and-forth motion, it should release easily. 01:38
4. There are two ways to separate the avocado from the skin. Use a large spoon to scoop out the avocado from the skin in one piece. Place the avocado meat on a cutting board and slice. 02:05
5. The second method is to use the tip of the knife to score the inside of the avocado half, carefully cutting to but not through the skin. Then take a large spoon and scoop the avocado meat into a bowl. It will break apart into even chunks which is great for guacamole or other preparations. 02:25
What You'll Need
To quickly ripen a hard or green avocado, place it in a brown paper bag
and close. This traps the ethylene gas it emits which speeds up the ripening
process. Otherwise, leave an avocado at room temperature, and it will
ripen in a few days. Avocados will not ripen in the refrigerator (or
in cold temperatures) so use for storage only. That said, they are highly
perishable and will eventually turn brown and mushy.
Avocados bruise and brown easily, so they should be handled gently and ideally eaten soon after cutting. To hold for later use, sprinkle or mix in lemon, lime, or other citrus juice with the avocado pieces to prevent browning. Some say reserving the pit and leaving it in the avocado mixture will also help delay browning.
Avocados are perhaps most commonly used to make guacamole but can also be incorporated into sauces or used as a topping for burgers, sandwiches, and salads. Avocados are considered to be very healthy, as they are high in good fat and an array of nutrients.