Works for Me Wednesday: How to Peel an Avacado
>> Wednesday, October 15, 2008
I love to make homemade guacamole to go with some of our favorite Mexican dishes. I used to peel the avocado like you would a potato, then, I read in a magazine how you're supposed to peel them. Wow! It's so easy now!
First you slice the avocado lengthwise until you hit the seed. Then, you curve the knife around, cutting around the seed, like you would a boiled egg if you wanted to keep the yolk intact.
Next, you hold the avocado in both with one hand on either side of the slice and simply twist in opposite directions until it comes apart.
Finally, simply scoop the...what do you call it? Fruit? Pulp? Anyway, whatever it is, you just scoop it out with a spoon. If you've got a good, ripe avocado, it just scoops out in one piece and you can just scrap any remnants out of the inside of the peel
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It works for me! Visit Shannon at Rocks in my Dryer for more Works for Me Wednesday ideas.
photo by Gaeten Lee
7 comments:
Thanks for the info. My hubby is the one who usually eats them.
I love your blog, especially the title and the Hillary Clinton quote! Too fuuny. I am a HS mom too and I'm sure I'll be visiting your blog regularly.
I'm making guacamole TODAY! Thanks for your timely advice!
We love avocados. Did you know that once you have the halves apart, you can sort of whack the knife into the seed (kind of like a hatchet) and then twist and it will pop right out?
Love the name of your blog!
Great tip. I always end up with avocado-goup-covered fingers when I try to make guac. And mine is the "specially homemade" kind as well.
Very cute blog!
Another avocado-related tip: once you use the pulp/fruit/flesh, whatever it's called(!), rub the inside of the peel all over your hands. Then rinse the green stuff off. It leaves your hands feeling incredibly soft and moisturized.
And the "takes a village" quote at the top of your blog? Too funny! :)
For the pit, just whack it with a knife, and it will pull right out.
My favorite way to cut an avacado is...
After the pit is out, cut each half in half, making quarters. If the avacado is ripe, you should just be able to peal the skin off and leave the quarter in-tact and un-mushed.
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