Avocados are native to Latin America, but the groves in California now produce approximately 90 percent of the avocados sold in the U.S. The avocado has a thick, tough rind that is typically green when growing and black when ripe, although some varieties remain green throughout the ripening process. This tough rind is why the avocado is sometimes called the "alligator pear." Avocados are commonly used in dips, such as guacamole, but they are a very versatile fruit. They can be eaten raw, used in appetizers or main dishes, and they are even an ingredient in some sushi rolls.
Instructions
1. Hold the avocado in the palm of one hand and a sharp knife in the other. For some, a paring knife may be to small and a chef's knife may be too big. Choose a knife that will cut the width of the avocado at a minimum and that you are comfortable with.
2. Cut into the avocado lengthwise and rotate the knife and avocado so you cut completely around the seed. Lay the knife down when you have finished.
3. Twist the two halves of the avocado to separate. One half will retain the seed. Keep this half in your palm and lay the other half aside. Pick up the knife again.
4. Hold the avocado half so the seed is facing upward. Firmly tap the blade of the knife into the seed and then twist to remove the seed. If the knife comes loose, tap again using slightly more force. Discard the seed.
5. Peel the rind off each half or pare it off with the knife. Lay the halves face down and slice lengthwise. If you want your avocado diced, cut across the slices as well.
Tags: Hold avocado, seed knife, tough rind