When you want guacamole, it doesn’t matter how you get the avocado’s insides out.
But to slice or chop avocado, there’s a trick or two worth noting. Grab a knife, a serving spoon (smaller spoons will work with a hass but not a SlimCado) and a cutting surface.
You’ll get the avocado just how you want it AND be able to use the avocado half as a dish. Perfect for guacamole (with all the insides scooped out) or as a dish for an entree, salad or appetizer with avocado scooped out with every spoonful of the dish.
Using a ceramic knife and spoon delay avocado browning.
Note where to end the cut
Once you hit the seed, rock the knife around the seed. As you near the bottom, note the cutting point on each side of the fruit. Make sure to connect to the cut line on the other side.
Do this and you’ll get nicely cut avocado halves perfect for eating by the spoon or enjoying the SlimCado half as a dish.
Pull out the seed
Use the knife to open the avocado into halves.
Using the knife’s blade centered on the seed, separate the two halves of the avocado.
Carefully implant the knife’s blade into the avocado seed. Pull to extract.
Then with the large spoon, go around the avocado half next to the skin then scoop the yummy insides.
If you’re mashing for avocado toast or guacamole, add the avocado meat to a bowl and mash away. For a fun guacamole dish use one of the avocado’s shells to hold it.
For slicing or chopping
With the avocado’s seed cavity facing downward, use a knife to slice horizontally. One or two slices, depending on the thickness desired for the pieces.
Then chop from stem to bottom, also in your desired width.