LETS TALK AVACADOS

KristiMarie21
KristiMarie21 Posts: 6 Member
in Food and Nutrition

let’s see who can save the day! lol


alright, I love me my fresh avocado. Now with that being said I still for years have not found a fantastic way to save half for a day if I am not using the whole avacado in one day.

How is anyone doing this?

Answers

  • sollyn23l2
    sollyn23l2 Posts: 1,950 Member
    https://community.myfitnesspal.com/en/discussion/10934420/lets-talk-avacados

    I just wrap mine tightly in plastic wrap and put it in the fridge. Color may change a bit, but to me, taste has always been the same.

  • glassyo
    glassyo Posts: 7,818 Member

    I do the same but also put it in one of those air tight avocado keepers. I used to scrape off the browned part but got lazy. It all gets mixed into my canned/pouched chicken/tuna/salmon anyway. :)

  • C0ffeeBreak
    C0ffeeBreak Posts: 22 Member

    I just mash the second half with a little lemon juice and use it for avocado toast or tuna/chicken salad.

  • cherylsfrog
    cherylsfrog Posts: 1 Member

    leave the pit in the part you want to save it and wrap it tightly in Saran Wrap. I find it lasts another day or two!

  • SafariGalNYC
    SafariGalNYC Posts: 2,009 Member

    Silicone stretch pod. They sell them for all different kinds of fruit. They are great.

    I also like the ones for lemons and onions.

    IMG_4111.jpeg
  • ConstanceArcher
    ConstanceArcher Posts: 2 Member

    Leave it in its skin, use the side without the pit (so, save the side with the pit intact), and dribble lemon juice over the side I'm saving. Stick it in the fridge.

    And when I say "dribble" I mean be liberal with the juice! Make sure it hits every nook and cranny of the exposed fruit. I don't even have to put it into a container or cover it with plastic, but you can do so if you're afraid it'll get poked or bumped by something else in the fridge.

  • glassyo
    glassyo Posts: 7,818 Member
    https://community.myfitnesspal.com/en/discussion/comment/48528686#Comment_48528686

    How well do these work? I bought a set but had trouble even opening all of them and felt like it was squishing my poor, defenseless avocado once I figured that one out.

    (I just tried opening the onion and tomato ones and they won't budge. Not even with my rubberband trick.)

  • SafariGalNYC
    SafariGalNYC Posts: 2,009 Member

    @glassyo oh no!! Poor avocados lol

    Maybe a different brand? That’s a bummer.. so far I have this type and a hard “shell” version as well… hard type easier to open definitely.

  • claireychn074
    claireychn074 Posts: 1,794 Member
    https://community.myfitnesspal.com/en/discussion/comment/48529636#Comment_48529636

    Another vote for lemon juice - it stops the browning and keeps it fresh for a couple of days (works really well on apples too). I have seen some people store half an avocado in water, but I’m not sure whether the flesh would lose flavour?

  • age_is_just_a_number
    age_is_just_a_number Posts: 809 Member

    Everyone is going to be grossed out by my approach. I leave the skin on, leave the pit in and then leave it in my fruit bowl without anything on it. The top layer of exposed flesh gets like a rubbery 'skin' on it and sometimes turns a bit brown. The brown is just oxidation. Unless the brown is showing signs of rot, then I just eat the avocado (slightly rubbery and slightly brown and all). I've done this approach over a few days, eating a quarter of a large avocado each day.

    btw, I've tried tightly wrapping in plastic wrap and putting in the fridge and, imo, the results aren't better. 1) I prefer my avocados at room temperature and 2) once cut and in the fridge I find the flavour get muted.

    I do like the suggestions above re lemon juice and mashing above. I may try those.

  • COGypsy
    COGypsy Posts: 1,424 Member

    I leave mine in the skin and with the pit, take a few drops of oil and rub all over the exposed parts, especially around the pit. Then I wrap tightly in plastic wrap when I’m ready to use it, I just gently wipe the oil off the top with a paper towel or clean dishcloth.

  • Hobartlemagne
    Hobartlemagne Posts: 645 Member

    Ive had some good results by fully submerging the saved half in a container of water.
    its not perfect but its a noticeable improvement.

  • AnnPT77
    AnnPT77 Posts: 36,044 Member

    My solution will be anathema to many, but I mostly gave up on fresh, started buying big boxes of individual 2-ounce Good Foods (brand) mashed avocado at Costco, chucking the box in the freezer, then microwaving briefly to thaw. They're good, easy, keep a long time frozen. Ingredients are just organic avocados, organic lemon juice, sea salt and organic pepper. If a person really likes sliced avocado, that's a non-starter, but if planning to mash it anyway it might be worth a try.

Categories