Avocados are the trendy, healthy fruit people tend to consume at breakfast time but can be eaten with any meal. The popular green fruit is often sliced in half, pitted, chopped up and mashed to eat on toast or made into guacamole. Even though avocados are healthy, a whole avocado has about 250 calories in it. The high-calorie content means people rarely eat a whole avocado in one go and are forced to eat the other half the next day before it starts going off.
Avocados are known for their distinctive green colour when sliced open, but the fruit doesn’t stay green for long.
When exposed to oxygens in the air after being sliced, avocados start to turn brown within a few hours.
To put it simply, the fruit contains an enzyme called polyphenol oxidase which makes the avocado turn brown just like apples would when meeting oxygen.
The browning of avocado doesn’t mean it has gone off, it actually serves the practical purpose of enabling the fruit to last longer before rotting.
Blanching an avocado before cutting it is a hack invited by French chef Raymond Blanc, and it works really well to slow down the browning process.
All you need to do is fill a ban with cold water, bring it to a boil and then fill the bowl with cold water and ice cubes to create an ice bath.
Put the avocado into the water for exactly 10 seconds and then remove it with a slotted spoon.
Then, immediately drop the avocado into a bowl of ice water so it is completely submerged before removing it and drying it.
This destroys the polyphenol oxidase responsible for the browning of the avocado.
You can then do what you like with the avocado and once cut it will stay completely green for at least four hours.
A quarter of a red onion could be the saviour you never knew you needed when it comes to keeping avocados fresh.
Chop up the quarter, place it in a sealable container, and place the avocado flesh side up on the bed of onion.
The onion’s vapours will stop the avocado from browning and because the vegetable is only touching the avocado skin, you won’t taste the difference.
Brushing some olive oil on a sliced avocado will stop an avocado from browning for a while.
The layer of oil is a barrier between the avocado and oxygen that will make it go brown.
Store the oil-covered avocado in an airtight container in the fridge until you want to use it.
Lemon juice is full of citric acid which will slow down the browning of an avocado.
Simply juice a lemon into a container and place the avocado into the container with the skin-side touching the lemon juice.
Seal the container and pop it in the fridge until you need to use it.
Last but not least, did you know that water has the power to prevent a sliced avocado from browning quickly?
All you need to do is submerge your avocado in a container filled with water, flesh-side down.
Make sure the half is totally covered with water and then put the lid on the container and store it in the fridge.
This hack works for about two days, but the avocado will start to go off after that.