1,547 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

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.

210 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 with Tuna, Chicken and avocado bagels, Tex-Mex chicken burger, Green avocado salad, Mexican salad, ... See them all 35

Other recipes you may also like

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 6^th 2010463 K3.3 35 min.

Melting Epoisses on toast

Lightly buttered bread, a slurp of dry white wine, cured ham, sliced potato and a piece of Epoisse. A few minutes in the oven is enough to melt the cheese over the potatoes and crisp up the bread.

May 10^th 2014223 K 24.1 1 hour 30 min.

Corn salad with croutons

Corn salad (or lamb's lettuce) leaves mixed with chopped hard-boiled eggs, mushrooms, spring onions, butter-fried croutons, and - of course - a good vinaigrette dressing.

April 8^th 2012142 K5 55 min.

Mushroom Pancakes au Gratin

This recipe uses pan-fried mushrooms and shallots in cream as the filling for Breton "galettes": traditional buckwheat pancakes. The stuffed pancakes are then baked gratin-style with cheese and cream.

May 10^th 2023158 K4.6 55 min.

Savoury mini-madeleines with 2 cheeses

These moist-textured savoury madeleines have a delicious combination of 2 cheeses: Cheddar and Parmesan. They make an ideal aperitif snack.

May 8^th 2016103 K4.4 40 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

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

Follow this recipe (as 3 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.

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.