How to Cut an Avocado

Learn how to cut avocado with this easy step-by-step guide. The creamy and nutty flesh can be sliced, diced, or mashed to add nutritional benefits to savory recipes and even desserts.

Once you know how to cut an avocado, the culinary possibilities are endless. Mastering the technique to slice and dice an avocado is key to unlocking its delicate taste and nutritional benefits. Fan it out and make avocado toast, dice it up for tacos, mash it up for the best guacamole dip, or make chocolate mousse.

At first glance, it can be a little tricky to cut through the rough and bumpy outer layer and removing the large pit. Once cut open, the next hurdle is removing the delicate pulp which can be carefully scooped out or the skin peeled off.

How to cut an avocado

Use this technique to yield the most avocado meat while keeping it pretty for presentation. All you need are simple kitchen tools like a cutting board, large chef’s knife, spoon, and kitchen towel to get you closer to enjoying that creamy green flesh. Work carefully and slowly until you get the hang of the technique.

Step 1: Cut Avocado it in Half Lengthwise

Choose a ripe avocado and place it on a cutting board, or if you are comfortable in the palm of your hand. Cut it lengthwise around the seed. Cut into the avocado until the knife hits the seed, then rotate the fruit with one hand while keeping the knife steady in the other hand.

Step 2: Open the Avocado

Rotate the avocado halves in your hands, twisting gently if necessary, and separate the two sections.

Step 3: Remove the Seed

Place the avocado in a kitchen towel. Hold securely in your hand, and then carefully tap the back edge of a chef’s knife into the pit. Twist and then lift straight up to remove. Use a wooden spoon to dislodge the pit from the knife.

Step 4: Slice or Dice the Avocado

The flesh can be left inside of the skin, and then scored into lines and then removed with the spoon. For diced pieces, I find it easiest to keep it in the skin, score into diamond shapes.

Step 5: Remove the Flesh

Use a large spoon to scoop the flesh out of the skin.

Alternative Method:

Peel the fruit by sliding your thumb under the skin and peeling the skin back. This works best when cut into quarters. Simply place the flesh cut side down and then dice or slice the avocado.

Temporary Storage

Diced avocados that will be used the same day but not immediately can be placed in a bowl with tap water and covered. Drain before adding to the recipe.

How to pick avocados

Most of us are lucky to have avocados available year-round. The peak growing season is February to September for California, then supplemented from crops in Latin America to fill in the seasonal gaps. There are numerous types of avocados, but Haas is the most common in the market.

Even before you begin to cut, make sure you select a ripe avocado. The best indications are a slight give when you lightly squeeze the outside, and if the small stem comes off easily, that area beneath should be green.

How to ripen avocados

Avocados should be eaten at their peak ripeness, use these easy ripening tips to get them to just the right texture. For fast ripening add avocados in a closed paper bag with a banana or apple overnight. Or simply leave them on the counter or store in the refrigerator.

It takes double the time to ripen in the fridge. Pop an avocado at its peak ripeness in the refrigerator to slow the process if not eating right away. Just keep in mind that once it’s cut, they will not continue to ripen.

How do you keep unused avocado green?

Brush the cut side with olive oil, then place it cut side down on a plate coated with a thin layer of olive oil. This creates a barrier so that oxygen cannot interact with the open fruit. Refrigerate for 1 to 2 days.

Run the fruit under tap water and then store in a resealable plastic bag or small airtight container. The chlorinated water slows down the browning process.

Squeeze some lemon or lime on the cut surface, wrap in plastic wrap and store in an airtight container or plastic bag.

More avocado recipes

• Guacamole
• Mango Salsa
• Green Goddess Dressing