Stoning Avocados

Appears in

The Cook's Companion: A step-by-step guide to cooking skills including original recipes

Published 1991

About

Avocados are ripe if they feel slightly soft when pressed gently cupped in your hand. Although available all year round, there are different varieties and colours of avocado, but they are all prepared in the same way. Once you have cut one open, brush the flesh with lemon juice to prevent discoloration if you do not plan to eat it once.

Cut the avocado in half lengthwise right through to and around the stone. Holding in both hands, twist the halves in opposite directions and pull apart gently but still firmly.
Hold one half cupped in your hand and hit the stone firmly in the centre with a cook’s knife. Lift up the stone, which will stay on the knife. Serve in the skin or peel and slice for salads.

Become a Premium Member to access this page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Vegetables

Vegetable Fruits and Squashes

The licensor does not allow printing of this title