How To Determine If You Should Peel An Avocado Or Scoop Out The Flesh

Few things are more satisfying on a hot day than biting into a fresh avocado. On a cold day, too, a mouthful of green, creamy avocado is an instant mood-booster — literally. According to Medical News Today, avocados are rich in folate, a nutrient that naturally reduces depression risk by promoting serotonin and dopamine production. However, if you've ever laid eyes on a beautifully-plated dish topped with perfectly uniform avocado cubes (or butterfly-thin slices), then you know that sometimes, just looking at a nice avocado can be enough. So, how do you get those pretty avo slices instead of the dreaded green mush?

Our biggest tip for cutting avocados is: It depends on what you're making. If you're whipping up a pureed dish like guacamole or avocado salsa, it probably doesn't matter too much how pretty those avocado slices are when they come out of the peel. However, for dishes where presentation counts, like avocado toast or garnishing a salad, neat and uniform slices or cubes will go a long way. When time is of the essence or your avocados are about to get blended up anyway, we have a method to suit your needs. And when you're going for a more aesthetically-pleasing plate, we have the perfect method to nail those pretty slices every time.

Slow and steady wins the race

Probably the more common method for cutting an avocado is the good old halve, grid in peel, and scoop out. Using this technique, says Simply Recipes, you halve the avocado, take out the pit, use a paring knife to slice it into cubes, and then spoon out the cubes. This way, you can slice up your creamy avocado totally mess-free. However, admittedly, your cubes might get squished or misshapen during the scooping out process. So, if you're looking for perfectly uniform pieces, this method might not be the one for you.

For the prettiest pieces, we recommend another method: halve, quarter, peel, and cube. It takes a bit longer, but your finished plate will thank you. To do it, The Kitchn explains, halve and pit the avocado, then slice each half once more into quarters. Once your avocado is divided into these four relatively-thin slices, simply peel off the skin and dice the flesh into cubes. With this method, you'll have more control over the finished product. Whether you're going for uniform cubes or delicate, thin strips, it's worth taking the time to peel the avocado first and then cut up the flesh. The ultimate outcome will end up a lot neater and yield a more impressive presentation.