What You Need
- avocado, glass bowl, cutting board, chef's knife, large spoon
Cut the avocado in half
Using a sharp chef's knife, slice through the avocado lengthwise until you feel the knife hit the pit. Then rotate the avocado, keeping the knife steady, to make a cut all around the pit. Twist the two halves apart.
Tip: It’s safest to do this on a cutting board.
Tip: To ripen a hard avocado, store it in a brown paper bag.
Remove the pit
Aim your knife at the pit and whack into it, using enough force that the knife won’t slip. Twist the knife to pull out the pit.
Tip: Flick pit off the knife with your thumb or the side of a bowl.
If dicing, score the flesh of the avocado without piercing the skin
Use your knife’s tip to score avocado flesh, making squares, then scoop it out with a spoon.
If slicing, scoop out and slice
For neat slices, use your spoon to loosen skin all the way around, and scoop out the flesh whole. Place flat side down on cutting board and slice using the tip of your knife.