No one has ever accused me of having amazing kitchen knife skills, even though I love to cook and do it often.
Exhibit A: Over the Thanksgiving holiday, I managed to cut myself in three separate places on my left hand alone. Only one injury required some pressure and a bandage.
No worries, the acorn squash remained unharmed.
So, I was delighted to hear about the EasyAvo, a South African avocado developed by the supplier Westfalia Fruit and sold at British grocery chain Tesco. It’s supposed to be an injury-proof avocado, a fruit that has landed more than a few homecooks in the hospital emergency room.
But how does this magical avocado make itself so sliceable?
“As the fruit ripens and moisture loss occurs in the process, the thicker, corkier skin separates more easily from the fruit flesh, compared to the thinner and more pliable skin of a fuerte or hass,” Tesco avocado buyer Laura Marsden Payne said in a news release.
This, er, cutting-edge avocado variety isn’t available in the U.S. yet, so I’m still mystified as to how this thicker skin will make it easier to cut.
The special variety is supposed to solve a real issue, though. Enough people have cut themselves that there’s a term for it: “avocado hand.”
But Americans keep trying because we love our avos.
Avocado prices at Hunts Point Produce Market in Bronx, N.Y., surged to $60 for a two-layer carton, a $15 jump from the same time last year, according to the U.S. Department of Agriculture. The national retail price for a hass avocado jumped 51 cents for the week ending Nov. 23 compared to the previous year, another USDA report showed.
Not one to miss a food trend, I don’t know how I’ve managed to come out unscathed after making multiple Instagrammable smashed avocado toasts, guacamole dips and fanned-out slices atop salads and eggs.
Proper slicing methods aren’t intuitive to me.
Despite my South Florida origins, I’ve had to watch videos on how to cut a mango, like this helpful one by the National Mango Board. Somehow, I’ve never needed to do the same for an avocado even though it wasn’t a household fruit in my childhood either.
After watching a few avocado-slicing videos, I realize what I’ve done right: I’m cutting the avocado on the cutting board, rather than while cupping it in my hand. I also don’t try to peel off the hard skin unless the fruit is really ripe.
Now that’s the hard part: timing your avocado’s ripeness for when you need it.
Oh, and keep your knives sharp. Forget cumbersome fruit. Dull knives are the real danger.
Amy Sowder is The Packer’s Northeast editor. E-mail her at email@example.com.