from The New York Times
Avocados may seem harmless, but if you’ve ever peeled and cut one, you know they can be more than a little troublesome. They’re slippery, they’re oddly shaped, and they have that annoying pit in the middle that rarely slips out as easily as you’d like.
These characteristics have earned the avocado a reputation as one of the most dangerous foods to cut. Just recently, the wife of a colleague here at The New York Times was slicing an avocado when she suffered a cut so deep she had to be taken to the emergency room.
Medical professionals and hospitals in the United States don’t track kitchen injuries by ingredient, but anecdotally, doctors say they see a number of avocado-related cooking injuries annually — enough to notice.