Growing up in California, I always took avocados for granted. They were cheap, in good shape, and everyone knew how to use one. When I moved to Kentucky, I was surprised to find out how expensive they are and to find out how many people outside of the West don't know what to do with them. My in-laws in Wisconsin think that they look and feel gross. Fine with me...that just leaves more for my tummy! I love to use avocados in salads and in guacamole...what do you use them for?
Today I'm going to show you how to get the lovely green flesh out of an avocado in tact and ready to chop or puree. First you need to slide a large sharp knife all around the circumference of the avocado, slicing deeply until your knife hits the pit.
Once you've done this, take one half in each hand, and twist in opposite directions. The avocado should split neatly in half, leaving the pit in one half.
Take the pit side in one hand and whack the pit with your knife carefully, but with enough force to get your knife lodged in the pit. While holding the avocado half with one hand and the stuck knife with the other, gently twist in opposite directions. The pit should pop out of the avocado and stay stuck to your knife. Gently remove the pit from your knife.
After you've removed the pit, you should have avocado halves that look like this:
To remove the flesh without squishing it, hold the avocado with one hand, and run a large spoon along the edge of the inside of the skin. The avocado half should come out in tact.
And now you're left with lovely avocado halves that can be stuffed, chopped or pureed into guacamole!
And, as an added bonus, save that avocado pit when making guacamole. Place the pit in the container with the guacamole to keep it from turning brown as fast. :-)
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