How to prepare an avocado


How to prepare an avocado
Here is how to get from an avocado only the flesh of the fruit.
197 K 3.3/5 (96 reviews)
Grade this recipe:
Keywords:
Last modified on: January 9th 2010
You will need:

Times for this recipe
Preparation: 15 min.

Step by step recipe


Stage 1 - 1 min.
How to prepare an avocado
Remove the small hard end of avocado.

Stage 2 - 1 min.
How to prepare an avocado
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.
How to prepare an avocado
Then turn around the stone, until you come back to the starting point.

Stage 4 - 1 min.
How to prepare an avocado
Then take hold the avocado with one half in each hand and twist in opposite directions...

Stage 5 - 1 min.
How to prepare an avocado
... the two halves are easy detached.

Stage 6 - 1 min.
How to prepare an avocado
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.
How to prepare an avocado
Then give twist the knife, by holding avocado firmly...

Stage 8 - 1 min.
How to prepare an avocado
... and the stone should come out easily.

Stage 9 - 1 min.
How to prepare an avocado
To remove flesh, use a tablespoon...

Stage 10 - 1 min.
How to prepare an avocado
... pass the tablespoon along the skin...

Stage 11 - 1 min.
How to prepare an avocado
... 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 recipe00000 RDI: 0 %
Per 100 g00000 RDI: 0 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
How much will it cost?
  • For : 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)
Other recipes you may also like
Courgette tart with mint
Courgette tart with mint
Fried rounds of courgette in a puff pastry case with a feta and mint filling. You will find that this combination of feta with mint gives an agreeable fresh lift to this tart.
June 11th 2011167 K4.1 1 hour 25 min.
Norman flambéed apples
Norman flambéed apples
Apples sautéed in butter and sugar, then flambéed in Calvados (from Normandy) and served with real custard.
December 30th 201960 K1 40 min.
Almond cream or frangipane
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
January 23th 2022456 K 25 45 min.
French dressing (vinaigrette)
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.
July 7th 20111.05 M4.5 7 min.
How to prepare spinach
How to prepare spinach
For most people (and me most of all), spinach brings back bad memories of canteens... But, well prepared, it's a fine and delicate vegetable which goes remarkably well with scrambled eggs, fish, and many another things. Here are two ways of preparing it.
June 5th 20153.38 M3.5 1 hour 9 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-03-16)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
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 5th 2011 at 21:50 n° 1
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page