We have 3 easy tricks to keep your incredibly delicious, powerhouse of nutrition fresh.
Before getting started, it is important to understand why avocados brown in the first place. Avocados contain an enzyme called polyphenol oxidase, which causes the flesh to brown when it is exposed to air (oxygen.) So in order to keep it gorgeous green, the flesh of an avocado needs to be protected from oxygen.
Keep in mind, these solutions won’t last forever. Eventually, cut avocados will brown. There’s no way around that. Once you cut into it, there’s no turning back. However, these methods will buy you some time when you only want to use half an avocado for your sizzling fajitas, breakfast toast or homemade tacos.
1. Give it a squirt
Squirt your avocado with lemon or lime juice. The citric acid in the juice retards the browning process by lowering the pH. Keep the pit in place, wrap tightly with plastic wrap and store in an air tight container.
2. Brush on some oil.
Oil will help oxygen from reaching the flesh of an avocado. Brush the exposed area with olive or vegetable oil to create a barrier, then , with the pit still in place, wrap tightly with plastic wrap and seal in an airtight container—it should keep from browning for about a day or so.
3. Use Onion.
Onions contain sulfur compounds that, when released, slow the oxidation that causes browning. Roughly chop red onion and store in an air tight container with your unused avocado half with the flesh side up. The best thing about this trick is you’re already prepped for making incredible guacamole. :)