Chef shares 'life-changing' avocado cutting trick that eliminates risk of injury
Avocados are a healthy fruit to add to your diet, but they can be complicated and dangerous to prepare - but one chef has the solution
Avocados, the versatile fruit that's seen a surge in popularity in recent years, are packed with healthy fats, fibre, vitamins and minerals. Despite being calorie-rich, they can keep you feeling fuller for longer compared to other foods with similar calorie content but fewer nutritional benefits.
However, anyone who's tried to prepare an avocado for toast or guacamole knows it's not always a piece of cake. First, you need to ensure the fruit is ripe enough to cut into. Then comes the challenge of dealing with the stone. The common method of removing it involves slicing the avocado in half and using a knife to pry out the stone - a technique that can be fraught with danger.
Numerous people have suffered hand injuries attempting to remove the stone this way, leading to the term "avocado hand" to describe injuries caused when the knife slips during the process.
But according to one professional chef, there's no need to risk injury when preparing an avocado. There's actually a much safer and simpler way to remove the stone - and it even makes peeling the skin off a breeze.
Sandy Leibowitz, a chef with over 12 years of professional cooking experience, revealed in an Instagram video that by making a few extra cuts in your avocado, you can avoid the risk of injury and end up with a stone that "falls out" easily.
The video started with a bloke demonstrating the typical way to slice open an avocado, which involves scoring it completely around before using your hands to split it in half. You then take the knife and strike it against the stone, causing the blade to become embedded in the pit so you can extract it.
However, Sandy suggested that rather than doing this, which could lead to injury if your knife slips, you should make additional cuts before separating the avocado. She showed off the trick by scoring completely around the fruit as usual, and then at the bottom of the avocado, she created an X shape by cutting into it the other way.
She then scored all the way around the fruit again, following this new line, so that when she separated the avocado, it split into four pieces rather than two.
Sandy explained: "Instead of having to pop [the pit out] with a knife, you just peel it right off like that, and you can safely remove it. You can also just do this [peel the skin off]."
How to store an avocado
Avocados should be stored at room temperature until they ripen. Once they're ripe, they should be stored in the fridge to prevent them from ripening too quickly. There, they'll stay fresh for three to five days.
After following Sandy's tips to cut and prepare your avocado, you can then refer to these tips on how to store any leftovers that you haven't eaten:
1. Cut avocados (halves or slices)
- Brush or sprinkle the flesh with lemon or lime juice (or vinegar) to slow oxidation.
- Wrap tightly in cling film or place in an airtight container.
- Store in the refrigerator and use within 1–2 days for best quality.
2. Mashed avocado or guacamole
- Add lemon or lime juice and mix well.
- Press cling film directly onto the surface to minimise air exposure, or use an airtight container.
- Store in the refrigerator and use within 1–2 days.
3. Freezing avocado
- Best for mashed avocado or guacamole (not whole or sliced, as texture changes).
- Mash with lemon or lime juice, place in a freezer-safe bag or container, and freeze for up to 3 months.
- Thaw in the refrigerator before use.