Here’s some smart tips on how to keep cut avocados fresher for longer
If you are an avid avocado fan, I’m sure you have noticed that once you cut an avocado, it starts to turn a different colour. This happens with a lot of fruits due to an enzyme called polyphenol oxidase; this is what changes the colour when it’s exposed to oxygen.
To prevent this, many people claim that leaving the pit in the cut half of the avocado keeps it fresh for longer, which is why many avocado storage devices have a special place for the pit. Others say to squirt fresh lemon or lime juice onto the exposed surface, but this also can make it slimy.
Another popular method is rubbing a very thin coat of olive oil (or even avocado oil) onto the cut surface of the avocado, then wrapping the avocado tightly in plastic wrap (much like cheese, this creates a kind of seal from the air).
However, we have found an ever better technique that’s guaranteed to keep your freshly cut avocado from turning brown, and that’s by storing it with an onion.
Storing your cut avocado with an onion works because onions contain sulphur, and this prevents the enzyme from interacting with the air. All you have to do is put the cut avocado in an airtight container with a piece of onion, cover with a lid and store in the refrigerator, and it will keep for a couple of days.
If you have made guacamole, you can put diced onions on top and it will work the same way, or you can always add a little water. Topping your guacamole with about half-inch of water before it goes into the fridge will create the perfect barrier that keeps out oxygen which is the culprit for colour change.
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