Avocados are one of the best kinds of flab-fighting fats. However, it is highly unlikely that you’ll eat an entire avocado in one sitting, unless you do what I do, and occasionally toss one into your banana smoothie. Most people end up having substantial portions of their avocados left over. So how do you keep that leftover avocado from turning brown?
Like apples or potatoes, avocados oxidize when they are exposed to air. Once you cut into an avocado, you’ll never be able to completely stop the oxidation process, but you can dramatically slow it with a few quick tips and tricks:
1. Cut the avocado with a ceramic or plastic knife. Metal actually accelerates the oxidation process.
2. Try lemon or lime juice. This is what I like to do. Citric acid is a powerful antioxidant; rub a little juice around the exposed flesh and you’ll significantly delay the browning effect.
3. No lemon or lime? Use oil. Oil is another great buffer to oxygen. Use in place of lemon or lime juice when you don’t have any handy.
4. Store as air-tight as possible. Again, avocados turn brown due to oxidation and exposure to air, so storing in an air-tight container only makes sense.
5. Water. Whaaa? That’s right! This one works exceptionally well for guacamole. Place your leftover guac in a plastic container and press down to remove any air pockets. Add a half inch of water on top and seal with an air-tight lid. The water creates a barrier between the avocado and the air, keeping the guac fresh and 100% green for 24 hours or more! When ready to eat some more, just drain the excess water and enjoy.
Works like a charm every time!