Avocados are versatile fruits that have exploded in popularity in recent years. They are high in healthy fats, fibre, vitamins, and minerals, and although they are calorie-dense, they can help keep you full for longer than other foods that may have a similar number of calories but less nutritional benefits.

If you've ever tried to prepare an avocado for spreading on toast or making into guacamole, though, you'll know that the process isn't always easy. First, you need to make sure the fruit is actually ripe enough to cut into. Then, you need to tackle the stone.

Avocados have a large stone, also known as a pit, in the centre. To remove it, most people will cut the avocado in half, and then use a knife to pull out the stone - but this can be highly dangerous.

Many people suffer hand injuries from trying to remove the stone in this way, and there's even a term called "avocado hand" that refers to the injuries sustained when the knife slips while trying to take out the pit.

According to one professional chef, however, you don't need to risk injuries when preparing an avocado. There's actually a far easier and safer way to remove the stone - and the method helps the skin peel away easily, too.

Sandy Leibowitz, a chef with over 12 years of professional cooking experience, explained in an Instagram video that by making a couple of extra cuts in your avocado, you could eliminate the risk of injury and have a stone that "falls out" easily.

The video began with a man showing the usual method of cutting open an avocado, which involves scoring it all the way around and then using your hands to split it in two. Then, you take the knife and hit it against the stone, causing the blade to get lodged in the pit so that you can pull it out.

But Sandy recommended that instead of doing this, which could cause injury if your knife slips, you should make extra cuts before you separate the avocado. She demonstrated the hack by scoring all the way around the fruit as normal, and then at the bottom of the avocado, she made an X shape by cutting into it the opposite way.

She then scored all the way around the fruit again, following this new line, so that when she separated the avocado, it split into four pieces instead of two.

Sandy explained: "Instead of having to pop [the pit out] with a knife, you just peel it right off like that, and you can safely remove it. You can also just do this [peel the skin off]."

Avocados should be stored at room temperature until they ripen. Once they're ripe, they should be stored in the fridge to prevent them from ripening too quickly. There, they'll stay fresh for three to five days.

After following Sandy's tips to cut and prepare your avocado, you can then refer to these tips on how to store any leftovers that you haven't eaten:

1. Cut avocados (halves or slices)

• Brush or sprinkle the flesh with lemon or lime juice (or vinegar) to slow oxidation.
• Wrap tightly in cling film or place in an airtight container.
• Store in the refrigerator and use within 1-2 days for best quality.

2. Mashed avocado or guacamole

• Add lemon or lime juice and mix well.
• Press cling film directly onto the surface to minimise air exposure, or use an airtight container.
• Store in the refrigerator and use within 1-2 days.

3. Freezing avocado

• Best for mashed avocado or guacamole (not whole or sliced, as texture changes).
• Mash with lemon or lime juice, place in a freezer-safe bag or container, and freeze for up to 3 months.
• Thaw in the refrigerator before use.