Peeling an Avocado
You are holding a nice ripe avocado, with a seed too big for the fruit according to George Burns in the movie "Oh God", now to peel it. It can be hard to peel it without damaging the tender fruit. This is a page about peeling an avocado.
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Peeling avocados doesn't need to be hard or messy. This simple method has worked for us for years. After cutting your avocado in half, make a twist with the two halves, and it will pop apart. Depending on the size of the avocado, I choose a serving spoon that is the size of one half of it. Slide the spoon along one side between the meat and the peel, from one side to the other. With one smooth movement you will have peeled half of your avocado.
By Ann Winberg from Loup City, NE
- Look for firm avocados if you're planning on using them later in the week, otherwise, select fruit that yields to gentle pressure for immediate use.
- Color alone will not tell you if the avocado is ripe. Ripe fruit will be slightly firm, but will yield to gentle pressure.
- To speed the ripening process, place the avocado in a paper bag, and store at room temperature until ready to eat (usually two to five days). Placing an apple together with the avocado speeds up the process even more.
- Cut the avocado in half, slightly twist the two halves, separate, and remove the seed. Starting at the small end and remove the skin with a knife, or, if you prefer, you can also scoop the flesh out with a spoon.
- To retain a fresh green color, avocados should either be eaten immediately or should be sprinkled with lemon or lime juice or white vinegar.
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