sm-facebook sm-instagram sm-pinterest sm-youtube facebook pinterest twitter dots down-arrow profile right-arrow search veg tick label cross play mail googleplus tumblr linkedin basket comment loading saved saved-hover print cooking-time ready-in prep-time serves icon-cog icon-unsaved icon-add-to-mealplan

When shopping for avocados:

  • Get hands-on. A perfectly ripe avocado should yield to gentle pressure when squeezed without feeling mushy.
  • Peek under the stem. Gently push back the stem or cap at the top of the avocado. If it removes easily and there's bright green flesh underneath, your avocado is good to go.
  • Can’t find one that feels ripe? Place hard avocados inside a paper bag to speed up ripening.
  • Never store avocados in the refrigerator. Like tomatoes, this delicate fruit likes to hang out at room temp.

To cut avocados:

  • Use a sharp knife to slice around the avocado lengthwise. Push the knife in until you feel the hard pit inside. Gently twist apart the two halves.
  • Give the pit a firm whack with the sharp end of the knife and twist to remove.

Then:

  • SCOOP out the flesh with a spoon for mashed preparations like guacamole

OR

  • SLICE by holding the avocado firmly with a towel and using a knife to gently make slices. Carefully remove slices with a spoon.

OR

  • CUBE using the technique above followed by slicing in the opposite direction to make a dice. Carefully remove cubes with a spoon.

Healthy swap alert: Try pureed avocado mixed with a little olive oil in place of mayo in sandwiches and salads.

Now that your avocado is prepped and ready to party, try these tasty recipes: 

Classic Guacamole (scoop)

Lobster and Avocado Salad (slice)

Waffle Fry Nachos (cube)


Loading linked items