You love eating avocados — who doesn’t? But do you know how to cut and peel an avocado properly?
Among superfoods, avocado must
surely be king. Long before the days of green smoothies, it was revered by the Aztecs, beloved by the Spanish — even immortalized by the 18th-century poet James Graigner, who once declared, “Thou green avocado, charm of sense/Thy ripened marrow liberally bestow’st.”
And bestow it does: On game day, of course, avocado obliges us with guacamole — but on busy weeknights, it’s also the sauce to your spaghetti, the bowl to your quinoa, the butter to your Instagrammable toast. There is nothing you can’t do with an avocado in your kitchen.
The catch? You have to prep it first. There’s the thick, reptilian skin to contend with, but even after you’ve managed to chip it away, you’re still left with the pit, lodged stubbornly in the avocado’s bright green flesh. Should you cut around it? Excavate it with a spoon? Pray to the avocado gods who thought an oversized seed would make a hilarious practical joke?