We eat a lot of avocados in our house. And if we're making guacamole or avocado toast, the means by which we remove the flesh from the shell matters very little. But if we want clean, uniform chunks, this is our go-to method. It's so much easier than "make a grid pattern and then pop out the pieces" (which never worked for us anyway). We're sure there are others of you who dice your avocados like this, but it's a technique we didn't figure out until we were cutting off a chunk of one half to feed the baby.
We cut off a section, slicing right through the skin, and realized how easy it was to peel off a small piece of skin—clean, smooth, simple. Sometimes we'll try to peel the skin off of an entire half before dicing, and we usually end up smushing part of the avocado or leaving a lot of flesh stuck to the inside.
And sorry, but the trick of scoring a grid into the avocado half, then popping out chunks (the way many people dice a mango) is messy and difficult, in our opinion. This gives us perfect little cubes every time.
Here's how you do it:
• Halve the avocado as you normally would, by cutting around the perimeter, lengthwise.
• With the cut side UP (this is less stable but more effective at getting through the skin without mashing the avocado), cut into slices.
• Peel the strip of skin off of each slice.
• Cut each slice into chunks.
Anyone else cut avocados this way?
(Images: Elizabeth Passarella)