How to Slice an Avocado

Whether you are making guacamole, a salad or using avocado as a garnish, you must first cut through that often tough skin. The waiters in Mexican restaurants make it look so easy, but when you do it at home, you may wish they could give you lessons. Here are some.

Difficulty: Moderately Easy

Instructions

1. Rinse the avocado before cutting. Even though you are not eating the outside, the knife still penetrates the skin and touches the insides.

2. Hold the avocado in one hand, lengthwise from fingers to palm. If you're not comfortable slicing the avocado while it is in your hand, place it on a cutting board or clean plate. You will be cutting it in a circle from the stem to the stem again.

3. Grab a chef's knife and slice the avocado till you hit the pit. Keep cutting till you reach the initial cut. Try to do this without removing the knife. If you can't, just clean the blade before continuing to cut.

4. Separate the halves and wipe your knife. Scoop out the side without the pit with a large spoon. If you are going to mash it and make guacamole, it doesn't matter if the scooped avocado remains intact.

5. Remove the pit by scooping it out with a spoon, as you did the other half. You also can hold the half in one hand and the chef's knife in the other. Tap the pit firmly with the blade so that it sticks into the pit. Most ripe avocados will release the pit. Be careful not to let the blade slide into your hand.

6. Slice the halves while the skin is still on and peel away the tough outer layer for nice firm slices. You can also spoon out the eatable insides with a spoon if making guacamole.

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[paulfreshnock]

on 1/31/2009 Hello Fellow Health Pits! This is my first post on this site which I just found through Googling "avocado pit eatable". First, a comment on cutting: I just preped an avocado following the steps above up through #3. Next, laying the friut on it's side on a c'board, I started from the side cutting 1/4" slices through. When I reached the pit, I moved a touch closer to the middle and proceeded to cut "right through the pit" and finished with 1/4" slices this way. The pit basically popped out of the hole in slices. My question is: Is the pit eatable in any way? I realize it is not a very pleasing taste, but knowing the seeds of mostly all fruits and veggies are very nutritious, these should be able to go into some recipe as a additive. Any comnments are appreciated. Thanks. Paul