How to Prevent Cut Avocados From Browning
Whole avocados keep well in the fridge, however, once they get cut, the inside flesh tends to go brown very quickly. As a result the avocado loses its appeal for eating and is often thrown out. But there are many ways to prevent cut avocados from browning before they are ready to be eaten.
What Are Avocados?
Avocados are also known as alligator pears due to the rugged outer shell, and the fact that they are shaped like a pear. The shell is green when the fruit is still unripe, but then turns a dark color as it ripens, and the inside flesh that surrounds the pit remains a soft green color.
Avocados are famous for making guacamole. However, they are a versatile fruit, that can be used as a spread for sandwiches and wraps, or added into leafy green salads; either as a topping or as a dressing along with olive oil, lemon juice and sea salt. They are also great for making smoothies, raw puddings and pies and many other delicious desserts.
How to Prevent Browning
The browning of the cut avocados occurs when the flesh comes in contact with air. This is called oxidation, and the only way to prevent it, is to keep the avocado flesh away from air. Therefore any method that keeps the air away from the avocado flesh will work to prevent browning.
Lemon/Lime Juice. Lemons and limes are high in ascorbic acid, which helps to prevent the oxidation process. Thus the juices are very effective when rubbed on the surface of the avocado before storing in the fridge. A good practice is to coat the avocado, and then store in an airtight container or a bag for extra protection.
Olive Oil. Olive oil works in a similar way as citrus juice when rubbed onto the surface and then stored in an air-tight container in the fridge.
Plastic Wrap. Plastic wrap that does not allow any air to get through, works well when wrapped around tight so that there is no air surrounding the avocado. It works well when storing leftover guacamole in a container. Simply pat the guacamole down with a spoon, and then place a sheet of plastic wrap directly onto the guacamole. Close the container with a lid and store in the fridge for up to 24 hours.
Vacuum Bags. Vacuum bags or regular Ziploc bags work just as well, as long as there is no air that can come in contact with the flesh.
Leave the Pit in. Many people swear the pit also helps to prevent browning, but others say it is a myth, and that the pit will only protect the flesh that is directly underneath it.
