The classic method works, but it is slow, and avocado flesh can brown on the board. A dedicated avocado tool removes the stone and scoops the flesh in a few seconds. Here is both method, step by step.
The classic method
- Cut the avocado lengthwise around the stone, then twist the two halves apart.
- Tap the stone with the blade of a knife, twist, and lift it out.
- Score the flesh in a grid, then scoop it out with a spoon.
The quick method with a 3-in-1 avocado tool
- Place the tool against the avocado and cut through the flesh until you reach the stone.
- Twist the halves apart.
- Use the pitter end to remove the stone, then use the scoop to take out the flesh in one movement.
Keep it green
Brush the flesh with lemon or lime juice, or store the avocado with the stone in, covered tightly in the fridge. Eat within a day or two.
Ripeness
A ripe avocado gives slightly when pressed. Firm ones need a day or two at room temperature.
