How do you prepare and eat an avacado?

Answer 1

It kind of depends on how you're eating it. However, here are some good tips. Look for an avacado that has good, rich, deep color, and is slightly soft to the touch. Mushy means ruined, so stay away from it. Look for firm, but slightly tender.
When preparing the avacado, use a sharp knife and cut into the fruit all the way around the big seed. Using a twisting motion, separate the halves. One half will have the seed in it. There are a dozen ways to remove that seed. One way is to whack the blade of your biggest knife (like a chef's knife) into the seed, give the handle a twist and the seed should come right out.
Once you have the seed out, you should be able to scoop the flesh right out of the skin with a spoon, which is good for making guacamole. If you want it in slices for a sandwich, slice the flesh in the skin--not cutting through the skin--and scrape it right out.
Remember to squeeze lime or lemon juice on the avacado flesh if you're making guacamole, to keep it from turning brown. Avacados shouldn't be prepared until right before using them. They turn brown almost immediately.

Answer 2

Selecting a ripe avocado is pretty important. They suck when they're hard. Once you find an avocado that is firm, but yields to pressure, you're on your way to winning the battle.

Place the avocado on its side and cut all the way around it like the equator. Gripping each side of the avocado, turn in opposite directions until the fruit separates from the pit. Holding the side with the pit, tap the pit firmly with your knife and turn in opposite directions again. You will be left with the two hemispheres.

Avocados are nice in salads, on burgers or made into guacamole. If you're thinking about the salad or burger route, score the avocado lengthwise while in the skin and scoop out perfect already sliced portions with a spoon. If you're going guacamole, score the avocado crosswise and remove with a spoon. Mix with a diced roma (plum) tomato, half of a small onion (diced), a tablespoon of chopped cilantro and a splash of lemon juice, lime juice and olive oil. Salt and pepper to taste. Add some diced jalapeno for a little more heat.

Answer 3

Make a gentle cut, using a butter knife if you can, all the way around longitudinally, cutting down to but not damaging the seed. Pop out the seed and be sure to root it to grow more avocados.

Now, you could just take a spoon and scoop out spoonfuls, the way you would with a melon. Or you can put something in that tempting well created by removing the seed. Balsamic vinegar is a favorite, but you might try sour cream some time when you are feeling decadent. Tuna salad or egg salad both work well, and I'm sure you can imagine other things to stuff in there that I would not be allowed to eat. Or you can make little narrow slices of the fruit and lay it on most any sandwich, or wedges or chunks and put in a salad.

You're making me hungry with this question.

Answer 4

To open the avocado, gently score the sides from top to bottom. Then pull apart. Then scoop pit out with finger or spoon. You can use the spoon to gently remove the skin from the halves. If you choose not to eat the whole avocado, you can store in refirgerator for a few days. To keep fresh (and green) squeeze lemon juice all over the avocado and place in baggie.

My favorite way (besides guacamole) to eat an avocado is on a sandwich. Sometimes I cut chunks off to add into sandwich or I smooth the guacamole with a little horseradish and mayo for a spread. Its great in omelettes, too!

Answer 5

Cut the avacado in half. Take out the stone. Add prawns with mayo perhaps serve it as a starter...or you can roughly chop the avacado minus the skin, then put into a salad, oil & vinegar dressing. Add herbs a pinch of dried thyme and basil, and voila!

Answer 6

There are two types of avocado most often seen in the markets: the Hass which has a pebbly almost black skin, and the Fuerte, which is larger, with smoother, greener skin.

Choose a heavy avocado with unbroken skin. The fruit should yield to gentle pressure. If necessary, leave it at room temperature for a few days to soften.

Perp: Peel and slice close to serving time; their flesh darkens when exposed to air. To halve the fruit, run a knife lengthwise around the avocado, sliding it around the pit, then twist the halves. Remove the pit by twisting it out with a knife blade. To pit an avocado, strike the pit lightly but sharply with the blade of a knife. Then twist the blade to "unscrew" the pit and lift it out (attached to the blade).

After you can do a Avocado with vegetables Salad, Avocado - Turkey Wraps, Avocado "sushi" salad.......:-)

Happy Holidays!

Answer 7

Another great way to eat avacado is to make guacomole. I remove the skin and pit and mash the avacado with some of my favorite salsa (about a tablespoon) and a sqeeze of lemon or lime. Add a little salt and pepper and it's great with chips and some sour cream.

Answer 8

Avocados are always eaten raw because heating can cause them to become bitter. They can be added to cooked dishes just before serving.
To prepare an avocado, slice in half, remove the pit, and scoop out the flesh. Discard the skin and pit. Avocado flesh darkens quickly when exposed to air. While this doesn’t present any health hazard, it makes the avocado look less appealing.

Answer 9

Avocados are wonderful. First, allow it to ripen whereby it gives slightly when squeezed. Run a large knife around it from pole to pole and then twist. Then whack the pit with the part of the knife near the handle and twist. That will loosen the pit. Scoop out the flesh with a tablespoon. You can make guacamole, add it to a salad, make soup, or just put chunks of it on your steak. Here's a link to my article about avocados:

http://www.ahherald.com/food/2005/ft_051110_avocado.htm

Chef Mark

Answer 10

Cut it in half, remove the pit. Using a large spoon, scoop out the flesh. Then slice and serve in a salad. Or, mash with a little salt, some lemon or lime juice, some diced tomato, and a few drops of Tabasco sauce to make guacamole.