How to Cut an Avocado
As you know, we here at Endless Simmer like to put avocado on everything.
I don’t know if everyone has this problem, but I’ve always been unsure about the best way to cut up an avocado. Some people like to cut it in half and slice up semi-circular pieces to place in salads or sandwiches. I find this method creates less-than-ideal pieces; there’s just something textural I don’t like about those long, thin slices of avo. Spoon it out works for guac, but not when you want whole pieces of green.
So I was pretty stoked when I recently spied a friend in a kitchen cutting an avocado up just like I cut mangos. Cut it half, slice crisscross patters into each half, and then just pop ’em out.
Apologies if this is not as revelatory for everyone else, but lately it has changed my life. It’s so much easier and quicker than other ways, and it results in perfect bite-sized pieces, ideal either for tossing in a salad or for mashing up into guacamole or another avocado dip.
I’ve always found it much easier to do basically the same thing, but instead of popping it inside out, I scoop out the squares by running a large spoon around between the fruit and the skin. Then it all comes out in little cubes. That’s also how I do it for guac. The only time I slice it up length wise and scoop is for sandwiches or to place on top of something.
you must have some kind of magic avocados, ’cause over here they don’t “pop out” like so many ice cubes being freed from the tray. i find that scoring in the desired shape, then scooping with a spoon (like Lindsey says) is the best way.
Just like cutting a mango.