How to Peel an Avocado- Fast!

How to Peel an Avocado- Fast!

How to peel an AvocadoOk, so Avocados are everywhere right? Avocado toast…avocado pudding….avocado smoothies…avocado hair masks…. it’s crazy! But I love avocados so I don’t mind one bit.

Guacamole is one of my favorite things in the world and avocado toast is getting up there on my list of obsessions too.

The avocado itself is a wonderful little bundle of nutritional awesomeness! It’s technically a fruit and full of over 20 vitamins and nutrients. It’s high in Vitamin K, Potassium(more than bananas!) Vitamin C, Folate, and it’s also high in monounsaturated fat.

Monounsaturated fat are what people are talking about when they say “good” or “healthy” fats! They are proven to help reduce inflammation and there’s  even positive correlation between then and cancer prevention! But one of my favorite things about avocados (and healthy fats in general) is that they’re nutrition boosters! They actually help us absorb the nutrients and vitamins that are in other foods.

Many vitamins and nutrients in our foods are fat soluble which means that they need to be combined with fat in order for our bodies to utilize them and even absorb any of their goodness! These include (but there are many more) vitamins A, D, E and K… along with antioxidants like carotenoids.

So for example if you have a delicious lettuce salad that is full of great vegetables but you top it with a fat free dressing or no dressing at all and just vinegar or lemon juice, many of those nutrients are just passing right through you and you aren’t getting any good stuff from them! Now lets say you add avocado to the salad or an olive oil vinegarette….TADA! You are now able to absorb those fat soluble nutrients and actually reap the benefits of the food you’re eating.

Many people are afraid of fat because they think that it will make them fat (as if that’s the worst thing that could happen to a person) but so so sooo many studies are out there to prove that that is simply not the case. It’s important to make sure you’re eating the right and ideal fats for your body. Stick to mono and poly saturated fats and leave the trans fats on the shelf 🙂

Ok so we can all agree that avocados are delicious and nutritious but what is the best way to prep and peel the damn things? Not that there’s necessarily a “bad” way because as long as you’re getting it into your mouth, how can it be bad? But I have a tried and true way, that is outrageously easy, that many people have said they haven’t seen before so I figured I should share it with the world.

Once you get the hang of it, you’ll wonder how you did it any other way ❤

Steps to peeling an AvocadoLet’s walk through each step.

Step 1)  

Cut the avocado in half just like you normally would. Use a sharp knife to slice the avocado. Roating the knife, carefully, around the pit using it as an axis then gently pull the two halves apart. The pit should be left in one half of your avocado. 20160521_081415Step 2)

Gently tap your knife into the pit of the avocado(just enough so it “sticks” in a little bit). Rotate the knife and pit in one direction and the avocado flesh in another. The pit should loosen up and you should be able to lift it directly out of the flesh. 20160521_081438Just like this -> Now be careful pulling it off the knife! 🙂
20160521_081449And you should be left with two “pit free” halves of the avocado.
20160521_081512Step 3)

Next cut each half in half- so you are left with quarters. 20160521_081552Step 6)

Now starting at one end (the skinnier of the two usually works better) pull the skin away from the avocado flesh. I should peel off nicely in one piece but if it’s still a little “green” (not ripe) it might come off in pieces. Just peel until it’s all off.
20160521_081613And you’ll be left with a delicious, clean, skin free, hunk of avocado that you can chunk, smash, slice, blend…or do whatever you want to do with!
20160521_081635See, so easy? Do any of you do it the same way? If not, how do you do it? I’d love to hear if you have a trick that works well too! 🙂

xoxo

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Holy Guacamole

Holy Guacamole !

I’ve been told to quit my day job and become a professional guacamole maker….. not kidding. I have this dowwwwwn and could definitely sit by myself and eat an unhealthy amount of this goodness. Just look at it.

I can’t heeeeellllpp it. It’s sooooo beeeauuutiful”. – and name that movie 🙂

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I mean real talk- I’ll eat that all. Kidding I wont. I would if it was socially acceptable and I was able to get my mind to forget how many calories that contains….but I could probably make a good dent in it.

Lets get up close and personal with this stuff.

Ahhhhhh feed me.

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Ok so I know you guys totally want some of this. Here is my top secret recipe revealed to you! (you lucky readers you)

I pretty much shoot from the hip with this and of course it depends how much of this you’re making and how many mouths you want to feed. I’ll show you my typical ratio I use for a group of people and keep in mind you can par this down or bumb it up depending on your crowd (or how hungry you are 😉 )

Ingredients:

  • 3 Avocados
  • ¼ cup diced red onion
  • ½ cup diced tomatoes
  • ¼ cup chopped cilantro
  • ½ jalapeno, chopped
  • Juice of half a lime
  • 1 tsp. ground Cumin
  • 1 tsp. Garlic Powder
  • ½ tsp. Chipotle Pepper Powder
  • ½ tsp. Red Pepper Flakes
  • ½ tsp. Salt

Directions:

  • Peel and cut your avocados into smallish cubes. Use a fork or potato masher to gently mash up the avocados. I don’t mash all the way up because I like some chunks in mine, but that’s up to you.
  • Juice your 1/2 lime into the avocados and stir to evenly mix.
  • Dice your onions, tomatoes, jalapeno and cilantro and gently mix in as well.
  • Then sprinkle your spices into the mix and stir to combine.
  • Chill and serve! Chilling isn’t necessary but know you can make this ahead of time.

 But WAIT?!?!? What about how avocados turn brown and look like something that comes from….well never mind you get the idea- not super appealing. No problem-o, I have toooooootally found the solution to this.

 First of all the fact that you just put the juice of half a lime into your guac will really help keep the browning to a minimum. But truth be told even then you can sometimes get the dreaded icky brown. Here’s what you do. If you’re serving it right away, don’t worry. This baby won’t stick around long enough to even begin to brown. If you are making ahead of time and planning on serving later, all you do it follow all the steps above and put into a container. This can be your serving bowl or just a storage bowl. Then you take some plastic wrap and lightly press down and make sure it’s touching the entire surface of the guac(*don’t worry it won’t stick when you take it off*) then pop in the fridge and try not to sneak any of it while you wait! And I swear to you it could last 5 days and it would hardly brown! Not joking.

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Thanks for stopping by and by the way, notice how my pictures are umm, how do I say, not taken with my iPhone? I am taking initiative to step up my food photography game, which isn’t to say some drafts I have started already and publish at a later date won’t have the sub-par quality 😉 Inspired by Lindsay over at Pinch of Yum. She is my little mini hero breathing new life into my blog pics! And not to mention I think I’ve noticed about 1/3 of my posts are recipes from her site! If you haven’t looked at her blog- ummmm you need to. ASAP. Like why are you still reading my blog? GO! 🙂 Kidding stay as long as you’d like ❤

xoxoxo

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