Whether you’re making guacamole, mashing avocados for a shake, or slicing avocado for your next sandwich, knowing how to cut avocados the right way is crucial. The wrong way could result in a mash that’s too thick or a slice that’s too thin.
Reader’s Digest recently reported that metal knives can speed up the browning process that occurs when avocados are exposed to oxygen, which shortens their life span.
Avocados are one of the most popular fruits, often used in a variety of dishes. They’re also a great source of healthy fat and can be a good source of protein.
But before you get to slicing, peeling and dicing, it’s important to understand that avocados need to be cut right. Otherwise, you might end up with mushy or unattractive slices!
When buying a ripe avocado, look for dark green skins that feel firm to the touch and yield to gentle pressure. The cold air from your fridge can slow the ripening process, so be sure to buy them as soon as possible.
Once you’ve halved the avocado, remove the pit by pressing it with the knife from the non-sharp side of the blade. Set the half with the pit on a firm surface (not your hand) and use the knife to make a cut from top to bottom.
You’ll need a sharp chef’s knife, a large cutting board, and a spoon. A spoon is useful when you want to scoop out the flesh from the avocado’s skin.
One of the world’s most perfect foods, avocados are buttery and packed with heart-healthy fats. They’re incredibly versatile and make for delicious salads, sandwiches, avocado toast, or guacamole.
But slicing avocados can be tricky and messy. Luckily, there are some smart tips to help you get it right!
Firstly, try to use a sharp knife. A dull knife can easily slip and cause an accident!
Then, firmly hold one half of an avocado with the pit in your hand. With your other hand, strike the pit with a knife.
This will embed the blade in the top of the pit, allowing it to be rotated and lifted out with the twist of your knife. However, this is dangerous and can result in a painful injury to your hand.
If you’re preparing an avocado salad, a bowl of guacamole or a smoothie, it’s important to cut the flesh into a uniform size. There are a few ways to do this, but the best way is by dicing avocados, which produces uniform pieces of the creamy fruit.
Dicing is a much more precise method of cutting, yielding small, consistent pieces that are typically the same size and shape. This is especially important in Southeast Asian cuisine where the exact size of food pieces is a must for even cooking and presentation.
To dice avocado, hold one half of the fruit in your hand firmly but not too tightly, then use the tip of your knife to cut a grid pattern into the flesh by making lengthwise and cross-wide cuts. This creates square score marks that are then scooped out with a spoon.
Avocados are a versatile ingredient that can be sliced, diced, or mashed to add flavor and texture to savory recipes. Its creamy texture is great for making guacamole dip, drizzling on toast, or doling out over tacos and salads.
When cutting an avocado, a good chef’s knife is your best friend. It will be able to cut through the skin and the pit, without leaving any pieces of avocado meat behind.
You can also use a spoon to remove the pit. But be sure to protect your hand with a kitchen towel while doing so, as it can become painful or even infected with bacteria.
Once you’ve removed the pit, you can begin slicing the avocado into strips. Splay these evenly onto your dish for a beautiful presentation.