It turns out, there was no need for our avocado induced panic last week. As a shortage may actually prove good for our health.
According to The Times, there has been an increase in avocado-related injuries. Surgeons have reported growing numbers of amateur chefs who have fallen victim to ‘avocado hand’, caused by failed attempts to cut the fruit’s hard exterior.
And the problem is a global phenomenon, as over 300 people have sued for compensation from avocado-related injuries in New Zealand over the past five years.
Secretary of the British Association of Plastic, Reconstructive and Aesthetic Surgeons, Simon Eccles, told the newspaper: “People do not anticipate that the avocados they buy can be very ripe and there is minimal understanding of how to handle them.”
He continued: “We don’t want to put people off the fruit but I think warning labels are an effective way of dealing with this. It needs to be recognisable.”
Eccles went on to reveal that he treats approximately four patients a week at Chelsea and Westminster Hospital for ‘avocado hand’, while staff at St Thomas’ Hospital in London are, ‘well accustomed to the post-brunch surge on Saturdays’.
But how can you safely prep an avocado come brunch?
Thankfully, the British Society for Surgery of the Hand have published a guide on how to cut an avocado without risk of injury.
David Shewring, vice-president of the organisation, said: "Wrap the avocado in a towel leaving the pip exposed. Carefully use the edge of a heavy sharp knife to chop into the summit of the soft pip, so that it is slightly buried. Holding the knife, so that the pip is stabilised, use a towel to twist the pip out."
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