Has this ever happened to you...avocado
I cut an avocado in half by holding it in the palm of my hand, rotating it to cut pole to pole around the seed so I can twist the halves apart, remove the seed and scoop out the avocado flesh. I almost always use my chef's knife because that's the knife I've used to cut up other vegetables and usually the avocado is the last thing I cut. Last night while cutting the avocado, the knife cut clear through the seed and into my fingers! I didn't think I was applying any more pressure than normal and I always cut avocados this way, so it really surprised (and scared) me. Plus, when I scooped out the flesh, inside the rind and on the outside of the flesh the avocado was kind of watery. Did I just have a bad avocado? The taste and texture of it were fine otherwise. Has this ever happened to you?
I've seen the pits split once or twice, but I've never had your unforunate hand slicing incident occur. I've had pits split when I was trying to root them for the avocado tree (or bush) excercise in futility, but that's something else entirely.
Bad avocado? Maybe not so fresh but hard to say why this happened (pit splitting) aside from possible storage issues. I assume it wasn't overripe or contained black spots or streaks in the flesh? Watery may have been the variety of avocado you had, those larger Florida/Carribbean types have soft watery flesh, while the California/Mexican varieties are firmer and buttery. I have to say I thinks it's a very rare occurance, and you shouldn't be concerned that it will happen again.
Never, and I always use a good sized knife so, having twisted the halves apart i can smack the knife in to the seed to easily twist it out.
What a terrible experience for you.
One thing I have learned about avocados in my lifetime is never to assume anything about the pit! Yes. I have "cut" through the pit, but never into my hand as a result. I have had store bought avocados that have no pit (only the outer layer of it still in place), a seed that was so large there was barely a quarter inch of meat around it for quacomole, I have had avocados with seed so small they were closer to an olive pit than an avocado pit in size. The ONLY time I trust the size of the pit is AFTER I have it cut in half. Then, if it's an average pit, I do hold the seeded half in the palm of my hand and whack it with a sharp knife (usually my chef's knife) to lodge the knife in the pit, then twist to remove it. Hope your hand heals quickly!
I've taken to resting the avocado on its side against the kitchen counter while rotating the other side around a knife. If it does split thru my one hand is on the knife and the other is resting and guiding the top of the avocado. See if the works for you.
The only time I've noticed a watery texture is if the avocado wasn't ripening at room temp and I've taken it out of the refrigerator to use. Sometimes I stall the ripening by refrigeration but the taste and texture can change.
I think the market might have held them on cold storage, thus the watery quality. I don't refrigerate avocados at home, but the market was offering them at 10 for ten dollars, so they must have had a large quantity to get rid of, and I'm guessing the market did indeed refrigerate them.
This happened to me a month or so ago! Thankfully I didn't stab my hand hard enough to slice it, but it still hurt!
The flesh seemed firm enough that I never would have imagined the knife going through the seed. So, I have no idea what would make some seeds really hard and some seeds like butter! I do know that I always put the avocado half on the counter now to get the seed out.