Kitchen Tip: Avocados!

Avocado Prep is Easy

One day in a New York elevator, I heard two women discussing avocados. One woman confessed that they puzzle her, "Just getting the pit out is hard," she said. And the second woman agreed.

As a native Californian, I had to break NYC elevator etiquette (eyes generally stare straight at elevator door, barely acknowledge existence of fellow passengers) and explain how to prep an avocado. So, here is how to do it -- with pictures! It's easy!


First, pick avocados that have a little give to them, like a ripe peach or pear (the Haas avocadoes with the nubbly skin are best). If it feels too soft it will be rotten inside and if it is too firm you won't want it in your sandwich, your salad or your guacamole.


Slice the avocado in half lengthwise, going around the pit. Twist the two halves and they will come apart. You will have two lovely, oval halves and the pit will be stuck in one of the halves.


Use a kitchen knife and, with a chopping motion, let the blade of the knife sink about 1/4" or so into the pit of the avocado. Then, twist the handle of the knife and the pit will pop out

At this point you can scoop the flesh out (for guacamole, etc.) or slice for sandwiches or salads. An easy technique is to slice in the skin and then slip the blade of your knife between the skin and the avocado and gently lift the slices out.