why not just use a paring knife and go around the guac fruit? by the time it's ripen, it's really soft already.
btw, anyone know where I can find old/aged ginger? Trying to make a desert that calls for it. I went to the asian store and used the young kind, but it's not strong enough to make the milk solidify.
Trying to find an cheaper alternative to micropanes as well. So far, i can't find anything as sharp as those $15 tools. =(