1. Cut the avocado into quarters or slices. Cut each avocado half in half again, lengthwise, to produce quarters. If desired, you can continue cutting these sections lengthwise to create smaller, easier to handle sections.
Place each half cut-side-down as you cut it into quarters or wedges. Doing so will give you more traction, making it easier and safer to cut the fruit.
Smaller wedges will be easier to peel than wider wedges.
2. Pinch the peel at the tip of the slice. Use your index finger and thumb to dig into the tip of each wedge, just below the dark green portion of the flesh and just above the skin.
Ideally, you will only have the skin gripped in between your fingers.
Note that this method is also referred to as the “nick and peel” method.
3. Slowly peel the skin down and off. Peel the skin off the avocado as you would peel a banana.
Hold the fruit in your non-dominant hand.
Grip the exposed tip of the peel with your dominant hand and slowly pull it away from the flesh and downward.
Peel slowly to prevent the flesh from breaking or the skin from tearing as you remove it.