How to prepare an avocado


How to prepare an avocado
Here is how to get from an avocado only the flesh of the fruit.
208 K 3.3/5 (96 reviews)
Grade this recipe:
Keywords:
Last modified on: January 9th 2010
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama
For 1 piece, you will need:

Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 15 min.

Step by step recipe


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

Stage 2 - 1 min.
How to prepare an avocado : Stage 2
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 : Stage 3
Then turn around the stone, until you come back to the starting point.

Stage 4 - 1 min.
How to prepare an avocado : Stage 4
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 : Stage 5
... the two halves are easy detached.

Stage 6 - 1 min.
How to prepare an avocado : Stage 6
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 : Stage 7
Then give twist the knife, by holding avocado firmly...

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

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

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

Stage 11 - 1 min.
How to prepare an avocado : Stage 11
... 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
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)
Other recipes you may also like
Sugar syrup
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
February 21th 2011770 K3.5 8 min.
How to prepare sorrel
How to prepare sorrel
Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel.
October 6th 2010457 K3.3 35 min.
Poaching syrup
Poaching syrup
Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes.
September 2nd 2012307 K5 15 min.
Macédoine of vegetables
Macédoine of vegetables
A macédoine is simply vegetables diced small (carrots and turnips) or cut small (green beans) with peas. The different vegetables are cooked separately "à l'anglaise", then thoroughly drained. They are only combined at...
September 3rd 2014180 K4 1 hour 25 min.
Diplomat cream
Diplomat cream
Diplomat cream or "crème Madame" (a much prettier name) is one of many creams in French pâtisserie based on confectioner's custard. The classic confectioner's custard (crème pâtissière, or french pastry cream) has gelatin added while hot, then whipped cream is folded in when cold. This gives a very...
October 30th 201982 K 1 hour 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-10-26)

*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