Prep Kitchen: Avocados

27 Sep

Prep Kitchen: Avocados


Just beneath the pebbly skin of every hand-picked California Avocado lies a myriad of culinary wonders: taste, texture, nutrition – these fruits have got it all!

California Avocados are in season. And in keeping with this week’s avocado theme, here are a few kitchen tips for getting the most out of these premium fruits at their tastiest time of the year:

Selecting an Avocado: Gently squeeze the avocado in the palm of your hand – if it’s ripe and ready to eat, the fruit will be firm but will yield to gentle pressure

Cutting an Avocado: take a ripe avocado, cut lengthwise around the seed and rotate the halves to separate from the seed; guide a spoon gently under the stone to separate it from the fruity flesh

Peeling an Avocado: with the cut-side facing down, use a sharp knife or your fingernails to peel away the skin, starting at the small side; remove skin slowly, preserving the fruit closest to the skin which has been shown to be the most concentrated source of phytonutrients

Ripening an Avocado: If your avocados are just a tad shy of ready-to-eat, speed up the ripening process by placing the fruit in a brown paper bag, store at room temperature for 2-5 days, and Voilà! – a perfectly ripe result every time

For a DIY, hands-on approach, check out Chef Trey Foshee’s demonstration of how to cut an avocado:

Now that you know the finer points of avocado preparation – put your creative juices to work and enter the Fiber is the Future Recipe Contest by clicking here.

You could win an avocado-lover’s dream prize pack, compliments of the California Avocado Commission.

For more great avocado tips, visit the California Avocado Commission’s website at


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