Jeni Wright, Eric Treuille, Le Cordon Bleu

Peeling and Slicing an Avocado

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Avocados are usually served raw, but can also be lightly cooked. For purées and dips, the flesh is extracted from a halved and stoned pear and mashed. For salads, the flesh is peeled and sliced or diced. Using a stainless steel knife or spoon when cutting the flesh and brushing the cut surface with lemon juice helps prevent discoloration.
  1. Score the skin of a whole avocado lengthwise into quarters, then lift the skin at one end and pull it back in strips, leaving behind as much flesh as possible.

  2. Thinly slice the avocado down to and around the stone, lengthwise or crosswise, to remove the flesh. Brush the slices with lemon juice immediately.