Avocados

Sweets1954
Sweets1954 Posts: 507 Member
in Food and Nutrition
I love avocado, especially on toast in the morning. The problem is I am the only one in my household that will eat it. Does anyone have a good way to keep avocado from turning black? I have tried dousing the cut side with lemon juice and Stay Fresh, covering it with plastic directly on the surface but nothing seems to keep it fresh looking.

Replies

  • MissusMoon
    MissusMoon Posts: 1,900 Member
    Airtight freezer bags help me out but only for 24 hours, give or take. If I have some leftover salsa I tend to just make myself a mini-serving of guacamole because it lasts longer!!
  • Sweets1954
    Sweets1954 Posts: 507 Member
    I have even tried mashing it up with lemon juice, salt, and pepper but that doesn't last long either. I really don't want to eat half an avocado at a sitting!
  • MissusMoon
    MissusMoon Posts: 1,900 Member
    NaturalNancy wrote: »
    When you cut your avocado in half, leave the pit on the half of the avocado (and do not take it out until you eat it)and put in a plastic Baggie in the fridge.
    >>> Eat the side without the pit first <<<

    The side w the pit should last a day or two with the pit in it, it may discolor a bit but not as bad.

    I do this weekly. (Oh but I eat a half of avocado in one sitting)

    Thank you for this. I do still have the same issues as the OP. And like you, I'm all about half the avocado!
  • louisepaul16
    louisepaul16 Posts: 261 Member
  • Lizzy622
    Lizzy622 Posts: 3,705 Member
    You can freeze it.
  • michelleepotter
    michelleepotter Posts: 800 Member
    I would point out that the discoloration is nothing but ugly. It's still perfectly good to eat, and tastes just the same. My husband found a really good recipe for chicken salad that is made with avocado and Greek yogurt. It's so good! But he made enough for three days, and I didn't eat it right away, and it turned brown. It looked disgusting, but still tasted perfectly fine. (And it's only brown on the outside. If you take a spoon and dig in, it's still green underneath!) Although, if I knew a way to keep it from turning brown, I would share. ;)
  • Christine_72
    Christine_72 Posts: 16,049 Member
    Put the avocado in an airtight bag and put a vitC tablet in with it. Don't know why it works, but it does.
  • codename_steve
    codename_steve Posts: 255 Member
    Keep the pit! It works if you leave it in one of the halves (as mentioned before) or in the airtight container of guacamole.
  • liftingandlipstick
    liftingandlipstick Posts: 1,857 Member
    I used to spray the surface with Pam (or similar low cal cooking oil spray) and it worked better than lemon juice. But I eat avocado pretty much daily, so it got to be a pain. Now I just put the cut half in a zip top bag in the fridge. The very top layer browns a bit, but it doesn't affect the taste or texture. It lasts perfectly fine for the 3-4 days max that it will be in there.
  • wtliftchick
    wtliftchick Posts: 84 Member
    fishshark wrote: »
    i pre mash my avocados and then you put water over it in the bowl. It doesnt soak the water and u just pour it right off. Its deprived of oxygen so no brown. Did this in many of the restaurants i cooked at for guac and avocado stuff.
    Genius!
  • susansavage884
    susansavage884 Posts: 2 Member
    fishshark wrote: »
    i pre mash my avocados and then you put water over it in the bowl. It doesnt soak the water and u just pour it right off. Its deprived of oxygen so no brown. Did this in many of the restaurants i cooked at for guac and avocado stuff.

    Interesting. Must try.
  • bellabonbons
    bellabonbons Posts: 705 Member
    When I slice a whole avocado in half, I take out the seed and then I place the uneaten avocado on a small plate. With the cut side of the avocado against the plate, no chance of being exposed to air and avocado remains fresh looking.
  • kikicooks
    kikicooks Posts: 1,079 Member
    NaturalNancy wrote: »
    When you cut your avocado in half, leave the pit on the half of the avocado (and do not take it out until you eat it)and put in a plastic Baggie in the fridge.
    >>> Eat the side without the pit first <<<

    The side w the pit should last a day or two with the pit in it, it may discolor a bit but not as bad.

    I do this weekly. (Oh but I eat a half of avocado in one sitting)

    This
  • AlisonH729
    AlisonH729 Posts: 558 Member
    edited June 2016
    fishshark wrote: »
    i pre mash my avocados and then you put water over it in the bowl. It doesnt soak the water and u just pour it right off. Its deprived of oxygen so no brown. Did this in many of the restaurants i cooked at for guac and avocado stuff.

    Sooo- theoretically, could I leave the half intact, remove the pit and just place it cut side down in an airtight container with a little bit of water at the bottom?
  • AlisonH729
    AlisonH729 Posts: 558 Member
    I usually just slice off any browning anyway. It doesn't bother me. But I'm always down for a food experiment! Maybe if the container is the right size and keeps the avocado pushed down.
  • Sweets1954
    Sweets1954 Posts: 507 Member
    I will have to try the water trick. I have left the pit in half but it still discolors. I realize that it doesn't affect the taste but sight is just as important to me as taste and texture--you eat with your eyes! I love avocado toast but the discoloration of the avocado had kind of turned me off.
  • esjones12
    esjones12 Posts: 1,363 Member
    In the fridge one avocado can last me 2-3 days after cutting it. Just because it turns a little brown doesn't mean it is completely bad. But they do go bad fast!
  • FLBeachluvr
    FLBeachluvr Posts: 110 Member
    I use approx. 1/4 avocado each morning for my breakfast. I leave the pit in after cutting and tightly wrap in plastic wrap. I get some browning but usually just scrape it off.

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