PROMOTION For the third and final post in my Avocado Special Series, I get a little deeper into how to use avocados – and at the end of the post, I’ve included recipe for a summery and refreshing avocado-based dessert!

Hannah 0012© Franzi Schädel

First, let’s open the avocado:

1. Cut avocado lengthwise along the thickest part, going deep enough to make contact with the pit (seed).

Avocado schälen 1

2. Twist the two halves in opposite directions to separate them.

Avocado schälen 2

3. Remove the pit using a spoon or a knife.

Avocado schälen 3

4. Either spoon the flesh out, or score it into cubes and scoop.

Avocado schälen 4

© Pro Hass

5. Firmer avocados can also be peeled!

Prevent browning with lemon or lime juice

Avocados contain an enzyme that oxidizes when exposed to air, which is why the green-yellow flesh can turn brown and unappealing if it’s not consumed shortly thereafter. To prevent this from happening, squeeze lemon or lime juice over the avocado. But it’s not just about looks: when it comes to flavor, tart and creamy makes for a perfect combo, which is why so many avocado recipes contain lemon or lime juice.

Careful with warm or hot dishes!

Heating avocados makes them taste bitter. If you’re planning on enjoying avocado in a hot dish – like soup – wait to add until shortly before serving.

Avocado desserts?

Hass avocados aren’t just for savory dishes! Raw avocado chocolate puddings are already a classic in the Clean Eating scene; and as part of the avocado-based pudding tradition, I’m pleased to share my recipe for Avocado Lime Cream with you. It’s perfect for summer, thanks to the tartness of the lime juice and the light yet lush creaminess of the avocado. Enjoy!


Avocado Lime Cream

Rezept drucken
Rezept drucken
Prep Time 10 minutes
Cook Time
Passive Time
  • 1 Avocado Hass
  • 1 lime
  • 1 generous pinch ground vanilla* or 1/2 pure vanilla extract
  • 100 g Crème fraîche
  • 150 g Greek yogurt
  • 2 tbsp cococnut blossom syrup*
  • 2 tbsp pistachios* chopped
  1. Slice the avocados lengthwise all around, then hold both sides and twist in opposite direction to pull apart. Remove the pit with a spoon or knife, score flesh into cubes, and remove with a spoon.
  2. Cut lime in half and juice. Drizzling lime juice over avocado.
  3. Blend or purée avocado with ground vanilla, crème fraîche, Greek yoghurt, and coconut blossom syrup.
  4. Divide cream into two bowls and garnish with chopped pistachios (and dried flowers, if desired).
  5. Let sit briefly in the refrigerator before serving.
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This post was created in cooperation with Peruvian Avocado Commission.

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