Learn how to choose, cut and store avocados, and you’ll be ready for your favorite avocado recipe.
I love avocados and are known to eat them with a spoon. Below are my best tips for choosing the perfect avocado, preparing and cutting, and storing it later.
After that, I’m ready to create all of my favorite avocado recipes! Some of my favorites are this avocado salad, homemade guacamole, avocado egg salad, and this avocado pasta (yeah, I use avocados to make the sauce!).
How to choose an avocado
Are you tired of cutting into ripe avocados? I was like that too. So I made it my mission to decide on the best way to choose them. If you’re lucky, the avocado you find in the store will probably take a few days to ripen. So, when shopping for avocados, planning ahead is a good idea. Here is a quick guide to determining when avocados are ready to eat.
Gently squeeze the avocado with your palm. It occurs a little when pressed and ready to eat. If you can’t feel it well and give it, it will take a day or two to ripen. If given too easily, it is likely to be overripe and may have brown spots inside. Please check under STEM. Using your fingers, pull the stem to the top of the avocado. If it comes off easily and the area below it is green, you have found an avocado ready to eat. If the stems are difficult to remove, it may take several days for them to ripen completely. Avocados can be too ripe if the area under the stem is brown.
How to cut avocado
When you think the avocado is ready, cut the avocado in half lengthwise around the seeds. Make sure you control your avocados and know where those fingers are!
Once cut, twist the two halves and separate them.
I have two ways you can remove seeds. One option is to use a knife. I folded my kitchen towel and got it and then I held the avocado tightly in place. Next, tap the chef’s knife onto the seed. You will need some kind of force here, but don’t bang it. Twist a little and remove the seeds. Move to a wider section of the knife (do not use the tip).
If you’re nervous about using a knife to remove seeds, try using a spoon instead. It really works well. You may lose a little avocado when scooped it out, but not too many and sharp objects don’t matter.
At this point, use a spoon to scoop out all the meat, or if you need slices, use a knife to slice the avocado meat without cutting the skin. Like these shredded beef tacos, use slices of avocado on the topping tacos.
Alternatively, slice it in the opposite direction to create a cube (intersection). Next, use a spoon to scoop up the cut piece. Do this when making avocado salad.
How to store avocados
If you are not storing the entire avocado at room temperature, store it at room temperature. Place the ripe avocado in the fridge.
There are a few additional steps to keep in mind when it comes to storing cut avocados. The main goal is to minimize the exposure of avocados to oxygen. This will turn the avocado brown.
My first tip is to use a little acid (such as lime or lemon juice spritz). Next, wrap it tightly in plastic wrap and store in the fridge. The avocado must remain green for a day or two.
Another option is to leave seeds. I don’t know all the details, but I tried it and it worked! So, put the seeds in and wrap them in plastic wrap. Again, the avocado should remain green for a day or two.
that’s it. Are there any tricks to cutting or storing avocados?
We are Adam and Joan, who have been passionate about cooking and sharing trustworthy recipes since 2009. Our goal? To inspire you to enter the kitchen and cook confidently a fresh, flavorful meal.
