📌 Avocado Pit Tea
Posted 17 April 2026 by: Admin
How many avocado pits have you thrown away this year? That hard, brown, slightly shiny thing like a chestnut — we toss it without a second thought. Yet, that is precisely where this herbal tea comes from.
In the cup, avocado pit tea takes on a deep copper color, somewhere between a well-steeped rooibos and a very light broth. The scent is subtle: slightly astringent, with a background of dry wood and tannin. The taste follows — slightly bitter, vegetal, with that tannic edge that gently scrapes the back of the throat like a full-bodied green tea. A spoonful of honey, and it shifts into something truly pleasant.
Why you’ll love this recipe
Ingredient Notes
All you need: a salvaged avocado pit, water, and possibly a little honey to sweeten.
- The avocado pit : Take it from a well-ripened avocado — the flesh gives under the thumb, and the pit comes out clean. Rinse it to remove the last strands of flesh. You can let it air dry for 24 hours beforehand: the surface becomes matte, slightly wrinkled, and cutting will be easier.
- Water : Filtered if your tap water has a strong taste. The tea is already slightly bitter — no need to add chlorine on top of it. Count 500 ml for two generous cups.
- Honey (optional) : Acacia or wildflower honey so as not to overpower the tea. One spoonful per cup, no more. If you’re looking for a pure remedy, drink it plain — the bitterness grows on you after two or three sips.
- Fresh ginger (optional) : A thin slice added to the pot during cooking. It brings a peppery warmth that complements the tannic side of the pit. Not mandatory, but it’s a real game-changer if you like warming teas.
Cut that pit into four — and watch your fingers
This is the only step that requires a bit of attention. The avocado pit is hard as a pebble and slightly slippery. Place it flat on a board, press down with your palm to stabilize it, and score it with a heavy knife by pressing progressively — not by chopping. It will split cleanly in two. Repeat to obtain four pieces. You’ll hear a small dry crack indicating the heart has opened: inside, the flesh is a bright, almost fluorescent orange, a surprising color that will turn reddish-brown when cooked.
Let it simmer over low heat and watch the water change color
Put the pit pieces into 500 ml of cold water. Bring to a gentle boil, then lower the heat to the minimum — the simmer should be barely visible, a few bubbles rising slowly. Leave for 15 minutes. The water will gradually turn to a golden amber, then to a deeper copper, like light caramel before it catches color. It’s the tannin migrating into the water. Do not cover the pot: that would concentrate the bitterness too much.
Strain as soon as the color suits you
After 15 minutes, the tea is ready. Taste directly from the pot with a spoon — if the bitterness is too strong, add a little hot water to dilute. Strain through a fine sieve or a coffee filter to remove small fragments. Pour into preheated cups: a cold cup cools the drink too quickly and slightly modifies the taste. Add honey off the heat, then serve.
Tips & Tricks
- Store the dried pit in a closed jar for up to a week: it can be used two or three times before losing its color. When it no longer tints the water, discard it.
- To avoid bitterness the first few times, start with just one piece of pit for 500 ml of water instead of four. You can adjust to your taste afterwards.
- Drink this tea at around 60°C — which is when you can hold the cup comfortably in both hands without burning yourself. That’s when the taste is most balanced.
How many times can you reuse the same pit?
Two to three times maximum. With each infusion, the pit releases less tannin and the color of the water will be lighter. As soon as the tea remains almost translucent after 15 minutes of cooking, the pit is exhausted — throw it away.
Can you drink this tea cold?
Yes, it can be drunk both hot and cold. Let it cool to room temperature then refrigerate for up to 24 hours. Cold, the bitterness is slightly more pronounced — adjust the honey accordingly.
Do you need to peel the pit before using it?
No. The thin brownish skin surrounding the pit also contains active compounds. Simply rinse the pit in cold water to remove any flesh residue, and that’s enough.
How many cups per day is reasonable?
One to two cups per day is common practice in traditional uses. Like any infusion concentrated in tannins, in excess it can irritate the stomach. Start with one cup and observe how you tolerate it.
Can it be prepared in advance in large quantities?
Yes. Prepare up to 1 liter at a time with two pits, strain, then store in the refrigerator in a closed bottle for up to 48 hours. Reheat in a saucepan or microwave before serving.
Avocado Pit Tea
Traditional remedies
Drink
An amber infusion prepared from the avocado pit, rich in tannins and antioxidants. Simple, economical, and surprisingly pleasant with a little honey.
Ingredients
- 1 ripe avocado pit (rinsed)
- 500 ml filtered water
- 1 to 2 tsp acacia honey (optional)
- 1 slice fresh ginger (optional)
- a few drops lemon juice (optional)
Instructions
- 1Rinse the avocado pit under cold water to remove any flesh residues.
- 2Place the pit flat on a board and cut it into 4 pieces using a heavy knife, pressing down gradually.
- 3Place the pit pieces in a saucepan with 500 ml of cold water. Add the ginger slice if using.
- 4Bring to a gentle boil, then reduce heat to the minimum. Let simmer uncovered for 15 minutes.
- 5Strain through a fine sieve or a coffee filter to remove all pit fragments.
- 6Pour into preheated cups, add honey off the heat and a few drops of lemon if desired. Serve hot.
Notes
• Storage: the dried pit keeps in a closed jar for up to 7 days and can be reused 2 to 3 times. The strained tea keeps for 48 hours in the refrigerator.
• Intensity: for a lighter tea, use only 2 pieces of pit out of 4, or reduce the infusion time to 10 minutes.
• Cold variation: let cool to room temperature, refrigerate for 1 hour and serve over ice cubes with a slice of lemon.
Nutrition Facts (per serving, estimated)
| 12 kcalCalories | 0gProtein | 3gCarbs | 0gFat |
