How to Cut an Avocado
Updated: Aug. 01, 2023
Learn how to cut an avocado into quarters—and how to remove the pit without a wielding a sharp knife.
The first time I ever saw someone’s method for how to cut an avocado, I had ordered tableside guacamole at a restaurant. The server sliced the fruit in half, removed the pit with a sharp knife and then spooned the fruit into a bowl. I saw countless people do it this way—Food Network stars, cookbook manuals and my own parents. I always figured that scooping the fruit from the flesh was the only way to do it.
Luckily, our Test Kitchen knows a better way to cut an avocado! This method makes it easy to peel the skin from an avocado for beautiful quarters, ideal for a topping on any meal in a bowl.
How to Cut an Avocado the Right Way
Tools
- Ripe avocado
- Sharp kitchen knife
In the market for a new knife? Check out our guide to the best kitchen knives.
Directions
Step 1: Cut the avocado into quarters
Cut into the ripe avocado stem to stern until you hit the seed. Repeat across the other way to cut the avocado into quarters.
Step 2: Twist the avocado to separate
Twist the avocado in half to separate.
Step 3: Remove the avocado seed
Pull out the seed. While traditional methods remove the seed with a sharp knife, we’ve found this is a much safer method for how to cut an avocado and remove the pit.
Step 4: Peel the avocado skin off
Pull the skin back like a banana peel. If the avocado is ripe, the skin should separate cleanly. Not only do you get the most of the fruit, but you don’t even need a spoon to do it!
Even though it might seem strange to peel an avocado, the added carotenoids should delay your avocado from browning—the ultimate guacamole hack.
How to Cut an Avocado into Slices
After you’ve sliced your avocado into quarters and peeled the skin off, place the avocado with the flat side facing down on a cutting board and thinly slice it using a knife. In just a few seconds you’ll have perfectly sliced avocado ready for your morning avocado toast. Store any remaining avocado in an avocado keeper to keep it fresh until the next use.
Avocado Hacks and Tricks
Use a cooling rack to dice avocados
If slicing or dicing an avocado with a knife seems intimidating, this cooling rack hack will save the day. Place a grid-style cooling rack over a large bowl and then place the peeled avocado on top of the rack. Gently push the avocado through the grid and voila! You have diced avocado ready to go.
Remove the pit with your thumb and finger
You can also cut the avocado in half and safely pop out the pit. The credit for this method goes to TikTok creator and sushi chef _mynameischo.
You do have to use a knife at first to cut the avocado in half, but that shouldn’t send anyone to urgent care with a case of avocado hand. Then, once the avocado is halved, put the knife away.
Simply place your index and middle finger on either side of the avocado pit. Put your thumb on the back of the avocado half and press like you’re pushing an elevator button. Wham! The pit tumbles out like an Olympic gymnast.
@_mynameischoTag @partyshirt so they can see if this CAP or FACT! #sushi#chef#foodtiktok#foryou#apronsquad♬ In Da Club – Instrumental Hip Hop Beats Crew
You can also use a butter knife to pop the pit out of the avocado from the back. To see this technique in action, check out Cho’s follow-up video.
Submerge avocados in water to keep them fresh
Have too many avocados to use before they go brown? Don’t worry, they won’t go to waste. You can keep whole avocados from turning brown by submerging them in a container of water and then placing them in the fridge. This will keep the fruit fresh until you’re ready to use them.
The Best Recipes to Make with Avocado
My Favorite Avocado SaladTangy lime dressing is the perfect topper for this avocado salad. Toasted walnuts make for crunchy goodness, but try it with any kind of nut you like. —Ilia Kaku, North Richland Hills, Texas
Avocado SalsaI was planning a party and thought it might be fun to try a different kind of avocado salsa. This recipe was an absolute success. Scoop it up with chips, spoon it over chicken or steak, or eat it on its own! —Susan Vandermeer, Ogden, Utah
Slow-Cooker Chicken & Black Bean TacosMy husband and I love Mexican food and these tacos have become one of our favorite meals. Try setting out the toppings in different bowls on the table so dinner guests and kids can make their own tacos. —Laura Rodriguez, Willoughby, Ohio
Avocado Goat Cheese TrufflesGive guests the VIP treatment with luxurious truffles you can make in your own kitchen. The goat cheese is mild, and red pepper heats up each bite just a bit. Crackers are the perfect accompaniment. —Roxanne Chan, Albany, California
Shrimp Salad with Cilantro DressingThis pretty salad has such authentic flavor, you'll think you're sitting at a beachside cantina in Acapulco. —Heidi Hall, North St. Paul, Minnesota
Chipotle Lime Avocado SaladI use my music to promote a healthy lifestyle, like eating your veggies. This bright salad is loaded with avocado, cucumbers, tomatoes and a little heat factor. —DJ Cavem, Denver, Colorado
Southwestern Eggs Benedict with Avocado SauceI frequently make this spicy spinoff of classic eggs Benedict for my husband, who loves breakfast. I like the heat from the jalapenos and also that the avocado sauce is a healthier substitute for the usual hollandaise sauce. —Kara Scow, McKinney, Texas
Potato Salad with Kalamata-Hazelnut VinaigrettePotato salad tossed with vinaigrette has a lighter taste than traditional mayo versions. I add velvety avocado and hazelnuts for cool texture and crunch. —Laurie Bock, Lynden, Washington
Skinny Cobb SaladThis "skinny" version of Cobb salad has all the taste and creaminess with half the fat and calories. You can skip the coleslaw mix and do all lettuce, but I like the crunch you get with cabbage. —Taylor Kiser, Brandon, Florida
Bacon Avocado SaladEveryone in my family loves this bacon and avocado salad—even the younger kids! I serve it at pretty much every get-together I've hosted, and at this point, the recipe's been shared too many times to count. —Noreen McCormick Danek, Cromwell, Connecticut
Salmon Burgers with Tangy SlawI thought I’d made salmon every way you can make it—until now. The tangy slaw, made with fennel and avocado, adds another layer of flavor that goes surprisingly well with salmon and other seafood. —Amber Massey, Argyle, Texas
Greek Stuffed Mini PotatoesI love this recipe because you can serve it warm or cold. I usually make these stuffed potatoes ahead and serve them chilled with a tzatziki sauce. —Dee Guelcher, Acworth, Georgia
Salsa & Scrambled Egg SandwichesPower up with a breakfast that keeps you going all morning long. In my humble opinion, this sandwich tastes so much better than anything that comes from a drive-thru! —Marcia Conlon, Traverse City, Michigan
Avocado Endive Cups with SalsaI jazz up guacamole by serving it atop endive leaves. Add a brilliant red pepper salsa, and you’ve got a standout appetizer. —Gilda Lester, Millsboro, Delaware
Chicken Quinoa Bowls with Balsamic DressingI love this recipe because its simplicity allows me to spend time with my family while not sacrificing taste or nutrition. Plus the fresh spring flavors really shine through! —Allyson Meyler, Greensboro, North Carolina
Peachy Jalapeno GuacamoleFresh jalapenos and summer-ripe peaches give this creamy guacamole so much flavor. It's got a little kick, but I love that it's not so spicy it burns off my taste buds! —Colleen Delawder, Herndon, Virginia
Ham and Avocado ScrambleHearty ham, creamy avocado and a hint of garlic—this winning egg dish has all the makings for a breakfast, lunch or dinner. —Elisabeth Larsen, Pleasant Grove, Utah
Feta FrittataChopped tomatoes and feta cheese come together to make this frittata extra special. It's perfect for a lazy Sunday or to serve with a tossed salad for a light lunch. —Marjorie Dodero, Seal Beach, California
Grilled GuacamoleIf you’re a guacamole lover, try this fun grilled version that has a smoky flavor. The veggies tend to darken a bit when heated, so stir it gently to prevent further discoloration. —Lindsay Sprunk, Noblesville, Indiana
Originally Published: June 24, 2021
