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How to prepare an avocado

Name: How to prepare an avocado
Prep time: 11 min
Total time: 11 min
Yield: 1 piece
Cuisine: French
Ingredients: 1 avocado

Here is how to get from an avocado only the flesh of the fruit.

212 K 1× 3.3/5 (96 reviews)

15 min.

Easy

1.25 €

1 piece

1 Ingredient

Last modified on: January 9^th 2010

For 1 piece, you will need:

1 1 avocado
Total weight: 250 grams

Times for this recipe

Preparation: 15 min.

Step by step recipe

Stage 1 - ⌛ 1 min.

Remove the small hard end of avocado.

Stage 2 - ⌛ 1 min.

Take the avocado in your hand, press the knife blade onto the end of the fruit, and cut across until you meet the stone.

Stage 3 - ⌛ 1 min.

Then turn around the stone, until you come back to the starting point.

Stage 4 - ⌛ 1 min.

Then take hold the avocado with one half in each hand and twist in opposite directions...

Stage 5 - ⌛ 1 min.

... the two halves are easy detached.

Stage 6 - ⌛ 1 min.

To remove the stone, take the half which contains it in your hand, and give the stone a sharp blow with the knife: the blade will penetrate about half a centimetre ( ¼ inch).

Stage 7 - ⌛ 1 min.

Then give twist the knife, by holding avocado firmly...

Stage 8 - ⌛ 1 min.

... and the stone should come out easily.

Stage 9 - ⌛ 1 min.

To remove flesh, use a tablespoon...

Stage 10 - ⌛ 1 min.

... pass the tablespoon along the skin...

Stage 11 - ⌛ 1 min.

... and scoop out avocado flesh in one movement.

Stage 12

To recap, watch the complete operation in this video.

Remarks

The best avocado kind is, in my opinion, the "Hass", almost purple or black and knobbly. Beware of perfect green shiny avocados, they have no taste. In general, let's say that the uglier they are, the better.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	0	0	0	0	0 RDI: 0 %
Per 100 g	0	0	0	0	0 RDI: 0 %

How much will it cost?

For 1 piece : 1.25 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Avocado

You can get more informations, or check-out other recipes which use it, for example: Avocado mousse with sorrel, Cauliflower and avocado rémoulade, Verrine of avocado mousse and crab, The avocado stone stops the flesh turning brown, Avocado and celery remoulade, ... See them all 35

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The 1 comment already posted on this recipe

In regard to step 6: If you're not careful, the blade may also penetrate about a half centimeter (1/4 inch) into the hand as well; it is likely to be be painful. If you are not comfortable with a chef's knife, in order to avoid injury, you may devise another method of removing the stone.
Thanks.
Posted by Chris october 5^th 2011 at 21:50 n° 1

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