How to prepare an avocado
Here is how to get from an avocado only the flesh of the fruit.
82,925 14.0/5 for 26 ratings
Last modified on: January 9th 2010
You will need:
- 1
1 avocado - Total weight: 250 grams
Measures:
How long does it take?
Fulfillment
| Preparation | Start to finish |
|---|---|
| 11 min. | 11 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.
Nutritional information
Source
Home made.More recipes?
This recipe use (among others) | Avocado: You can get more informations, or check-out other recipes which use it, for example: Cucumber and salmon salad, Guacamole, Sushi, Avocado with Sautéed Prawns , Mixed salad with curry mayo, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-06-23)
Note: We'll never share your email with anyone else.
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.Note: We'll never share your email 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.
Your 1 comments or questions on this recipe
Thanks.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.