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Slice the Avocado in Half
Hold the avocado in one hand or place it on a cutting board. Using a chef knife, cut through the center of the avocado lengthwise until the knife comes in contact with the pit. Without removing the knife, make a continuous slice around the pit until the knife meets the initial incision point.Continue to 2 of 7 below.
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Separate the Halves
With the knife still in the avocado, twist it slightly to separate the two halves.Continue to 3 of 7 below.
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Remove the Pit
Place the avocado half with the pit onto a hard surface, pit side up. Strike the pit with the blade of the knife with enough force so the knife is embedded in the pit. If you pick up the knife, the avocado half should stick to the blade.Continue to 4 of 7 below.
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Remove the Pit
While holding the avocado in one hand, twist the knife and pull away. The pit should easily come out of the avocado.Continue to 5 of 7 below.
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Removing the Skin
Hold one-half of the avocado in your hand. Insert a spoon between the skin and the pulp (the edible portion of the avocado). Gently remove the pulp by running the spoon around the edge keeping it as close to the skin as possible. Repeat with the other half.Continue to 6 of 7 below.
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If you're careful, you can remove the pulp in one piece. Scrape out any remaining pulp that may be attached to the skin. Use the spoon to remove any discolored or brown spots on the pulp (these will have an off-color taste).Continue to 7 of 7 below.
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The Finished Product
Avocado pulp discolors very fast when exposed to air. Use the peeled fruit immediately or cover with plastic wrap and refrigerate. You can also freeze avocado pulp. Mash the pulp with two tablespoons of lime juice and place in an airtight container with a maximum of 1-inch headspace. Use refrigerated avocado pulp within one or two days. Frozen it will last up to six months.