How to Peel an Avacado

Peeling an avocado is fairly simple.

According to the California Avocado Commission, avocados are a good source of fiber, vitamins and folic acid. They also contain more potassium than bananas. Known as "ahuacate" in Mexico, avocados were named "avocados" by the California Avocado Association to appeal to the U.S. market. Peel the bumpy green skin of an avocado and you are rewarded with the silky, buttery green fruit that is the basis for guacamole dip and other Mexican food favorites.

Things You'll Need

• Cutting board
• Sharp knife
• Spoon (optional)

Instructions

1. 

   Use a ripe avocado and a sharp knife for easy peeling.

   Cut through the skin of a ripe, washed avocado lengthwise. Make the cut from stem to stem while gently turning the fruit to complete the cut. The avocado's pit will stop the knife from going completely through the fruit.

2. 

   Avocado flesh has a nutty flavor and a buttery texture.

   Separate the two halves of the avocado by turning each 1/2 against the other. Turn 1/2 of the avocado clockwise and the other 1/2 of the avocado counterclockwise.

3. 

   The Hass variety of avocado is available year-round.

   Remove the pit. This can be done with your fingers or by inserting the tip of a spoon next to the pit and gently scooping out the pit.

4. 

   Sprinkle fresh avocado with lime or lemon to prevent browning.

   Cut each 1/2 of the avocado in half. This will quarter the avocado.

5. 

   The avocado is also called an alligator pear.

   Peel the skin away gently from the avocado flesh. Start peeling the avocado skin on the short end of the avocado by inserting the tip of a spoon between the skin and the flesh, or use your fingers.

Tips & Warnings

• Fresh, ripe avocado is a low-calorie fruit that adds a heart-healthy fat to a balanced diet.

• An avocado is ripe if it yields to slight pressure on its skin.

• You can ripen unripe avocados in two to three days by placing them in a brown paper bag and storing them at room temperature.

• Pureed fresh avocado can be frozen for about three to six months.

• Place a dampened cloth under your cutting board to prevent the board from slipping.

References

• Hand Grown in California, California Avocado Commission: Avocado Nutrition
• National Public Radio (NPR): What's in a Name? The Avocado Story; Howard Yoon; July 19, 2006