California avocados tend to be small, richer in flavor and more expensive than Florida avocados. It can be hard to peel California avocados, especially the smaller, bumpy-skinned Hass variety. Peeling hard avocados stops the ripening process, so make sure that your avocado has at least a little give when you press on it. A ripe California avocado has a much smoother and richer flavor than an unripe one, as well as a buttery texture that is soft enough to use as a spread. Peeling California avocados is best done in sections.
Step 1
Rinse your avocado under cool running water and then dry it well with paper towels.
Step 2
Slice the avocado in half lengthwise with a paring knife, going in a full circle around the center pit. Or, slice it into wedges, cutting down to the pit as you cut away each wedge.
Step 3
Twist the avocado half gently in opposite directions to separate them if you have cut it in half. Slide the tip of your paring knife between the avocado skin and its meat to separate them.
Step 4
Lift the skin of the halves or the wedges away from the meat and discard it. Check the outsides of the halves or wedges to make sure there are no stray shreds of peel, and then continue on with your recipe.
Tips and Warnings
- Stuff avocados in their half-shells with chicken salad or anything else you like for a healthy, elegant lunch or appetizer.
- Do not try to peel a whole avocado and then remove the pit or you will end up with a slimy mess.
Things You'll Need
- Water
- Paper towels
- Paring knife
- Spoon
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