Maybe it seems like a fairly basic concept to established chefs and everyday foodies but every time I write about guacamole or avocado on my own blog I get a handful of folks asking how to “peel” an avocado. Since there is an easy trick to it I thought a photo tutorial might be nice!
Avocados are not scary! To chose a ripe one just give it a light squeeze. You should be able to make a dent with your thumb (but not have it mush right in). If your store doesn’t have anything ripe in stock, buy one anyway and store it in a paper bag on your kitchen counter for a day or two…that should do the trick.
As for “peeling” your dreamy, creamy avocado…a few quick steps are demonstrated below.
Slice your avocado in half by running a sharp knife all the way around it lengthwise:
Then you can easily twist the two halves apart:
Whack the pit with your sharp knife (be careful!!), then lightly twist to pop it out:
Using the tip of your knife cut either slices or cubes into the flesh while it’s still in the skin:
Then run a large spoon under the edges all the way around the flesh to separate it from the skin:
That’s it. Easy peasy.
Do this to two avocados and you’re all ready to turn them into my (self proclaimed) world famous guacamole.
- 2 ripe avocadoes (diced as described above)
- Juice from 1/2 a lime
- 1 ripe tomato, diced
- 1/3 cup red onion, finely chopped
- 1 tsp fresh jalapeno pepper, minced (seeds removed)
- handful of fresh cilantro, chopped
- 1/4 tsp cumin
- salt to taste
Dice up both avocados. Leave one as is, mash the other. Mix together with the lime juice. Fold in the tomato, onion, jalapeno, cumin, and cilantro. Taste, then add salt as required and stir. I like a lot of lime, so after tasting it I might add more lime, cilantro or cumin. Try not to over mix it so the avocado and tomatoes stay chunky.
If not serving right away, put an avocado pit in the bowl, wrap very tightly with plastic wrap and keep refrigerated. Don’t make it too far in advance.
Serve with delicious, salty tortilla chips. Enjoy!