How to Prepare
1. Cut ripe avocado lengthwise around the seed. Rotate the halves gently to separate.
2. To remove the seed, slide the tip of a spoon gently underneath and lift the seed out.
3. To peel the avocado, place the cut side down and remove the skin with a knife or your fingers, starting at the small end, or scoop out the flesh with a spoon.
For large quantities of avocados, use an avocado slicer. After the seed is removed, chefs can use the avocado slicer to scoop out slices from each avocado half quickly and without having to first remove the skin, saving time and energy.
Versatility of use
The versatile nature of avocados makes it perfect for multiple appearances on the menu. Fresh avocados cover both hot and cold dishes on breakfast, lunch and dinner menus as entrees and mains, as well as desserts and drinks.
Latest research indicates that once included on the menu, chefs find many opportunities to use avocados in several different ways, with an average of 2.1 dishes placed across the menu. When serving avocados, repetition can easily be avoided because they can appear in different segments on the menu.
Examples of the different options available for avocado presentation include half an avocado with the skin off, thicker wedges, short slices cut across the half of the fruit, longer slices cut lengthways; slices with the skin on, fanned slices, diced in different sizes, as a paste or as guacamole.
For plating options, please see the image below.