How to Cut and Store Avocadoに取り組みたい方へ、最短で成果を出す ヒントをご紹介します。

Start with a sharp knife. I cannot stress this enough. A dull knife is a one-way ticket to the emergency room, where you’ll explain to a nurse that an avocado “attacked you.” She will not be impressed.

Slice lengthwise around the pit, all the way around, like you’re hugging the avocado with a blade. Then, twist the two halves apart with authority—no wimpy twisting. If it resists, you skipped a spot. Check your work, soldier.

Now, the pit. Do not stab the pit while holding the avocado in your palm. I know Rachel Ray does it, but she has insurance for her hand. Instead, tap your knife into the pit with a firm thwack, then twist and lift. It should pop right out. If it doesn’t, you’re being too gentle—pretend the pit owes you money.

The Scoop vs. The Slice Debate

For guacamole, scoop the flesh out with a spoon. For toast, slice the avocado while it’s still in the skin—make crosshatch cuts, then scoop out the cubes. This method feels like a magic trick and is way less messy than your current technique.

Pro tip: to remove the skin from a half, slide a big spoon between the flesh and the peel. It should slip off in one piece, like a tiny green leather jacket. If it doesn’t, you’re dealing with an unripe avocado—which is a tragedy best avoided.

How to Cut an Avocado | Knife Skills