How to “peel” an avocado

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. 


Guacamole Recipe

  • 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!


From Victoria, British Columbia

Jaime has been blogging for 4 years. Starting out as a desk bound office worker looking to lose the weight gained sitting on her bum, and progressing to a healthy eating (and living!) enthusiast with a sweet tooth on the side. Thanks to the power of the internet Embracing Balance continues to grow and thrive each and every day, and so does her knowledge of how to remain healthy and happy without giving up the real food and comfy lifestyle she knows and loves. Blogging has generated a new passion for food photography, recipe creations, and no worries of kitchen failure. Blog readers, family and friends alike serve as guinea pigs for healthy meals and sweet treats. Don't worry! Almost everything works.

A native of Vancouver Island, Jaime spent a few years living it up on the East Coast with a very recent return to the island she calls home. She is grateful to blogging for introducing her to a fine group of like-minded food lovers and continues the search for the perfect balance between cupcakes and salads.

  • facebook
  • googleplus
  • pinterest
  • twitter

You may also like...

2 Responses

  1. Mimiholtz says:

    A really perfect avocado can be “peeled”. No need to scoop! If there are any spots between the skin and the flesh, they will stick to the skin and you won’t have to taste them. Just use a paring knife to pull the skin away from the fruit. You will have a beautiful naked avocado when it is perfectly ripe. Want more info about avocados? Check our site

  2. Alex says:

    I’m a fan of the cut in half, remove pit, half again into quarters and peel approach. It works quite well unless your avocado has a particularly stiff skin.

Leave a Reply