Avocado

Avocado is a great source of fat and fiber. Fat is essential in one's diet. I eat it frequently- I just don't eat an entire avocado. It's hard to prevent avocado from turning brown after cutting it. I suggest keeping it in an air-tight container and put the seed back in it!

I love avocados. I don't stay away from them when I am journaling, because I am planning to eat this way for the rest of my life. I have them at least weekly. Yum.

Have 1/4 and seal the rest off.

To store avocado without it turning brown, put it in an airtight container submerged in cold water and store in the fridge.

To answer your other question, I do limit them because they are so high calorie. I eat them occasionally, but not regularly.

I will always eat avocados, I love them so. Like others have said, keep the stone in the unused part, wrap tightly in plastic (never foil, nor in a metal container, instant brown), and refrigerate for tomorrow.

Even if it browns a little overnight, it's still good and tasty--like a browned apple slice, it's merely aesthetics.

PS--a tip for storing prepared guacamole--place the stone in it (just on top), lay plastic wrap across the surface of the guac (to keep out air), then cover the container as well. Keeps it pretty looking.

The way to keep them from going brown is to keep the air off them. So anything that helps with that. If you have guacamole you put the saran wrap touching the guacamole all across the top then put the lid on the container.

FatFreeFrolicking wrote: »

I suggest keeping it in an air-tight container and put the seed back in it!

Also keep it in back in refrigerator.

If you are concerned about one avocado in a week, you've got some attitude adjustments to make.

I usually eat one half at a time and eat the other half the next day (often for dinner and then breakfast to minimize the time in-between). I leave the seed in, squeeze a lemon on it, and put it in a ziplock. It's normally fine later, not brown.

I eat the whole thing, because I cannot justify letting that poor other half of avocado sit alone in a cold, dark refrigerator.

They're full of awesome nutrients and good fats. MFP sets your protein and fat low, so I don't panic when one sends me way over.

I also recommend weighing them. One avocado I thought was going to be super calorie dense (it was huge) ended up being less than 200 calories for the entire thing. If you're going by generic database entries, your calorie log for it may not be accurate.

All the ways you can store a cut avocado and the conclusive best way:

http://lifehacker.com/5939576/prevent-an-avocado-or-guacamole-from-browning-with-an-onion

I love avocado and eat it often. I suggest weighing the avocado half as sometimes calories on items listed as "1 medium" vs. a weight measurement are often inaccurate. Keep the half with the pit still inside, wrap and throw it in the fridge. It'll keep for a couple of days, add a little lime or lemon if the browning colour is off putting to you, though it is totally harmless.