Avocados make wonderful enhancements to sandwiches and also salads, and also the world would be a less-happy ar without guacamole. However sometimes you just need fifty percent an avocado for a recipe, and also the remaining fifty percent can start to discolor and also turn an unappetizing shade of brown quickly.
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There are lots of popular approaches to maintaining the bright green color of avocados, however which ones yes, really work? To discover out, we tried 5 that the most-common ways people use for keeping avocados native browning, and also we acquired some surprising results.
For the test, us purchased four large avocados indigenous our community grocery store, selecting ones the still were slightly firm come the touch, making castle ripe yet not overripe. Us then to work each preservation method, and stored the avocados for 2 days in the frozen refrigerator in airtight containers to watch which ones would remain the most green. Here's a look at the results, from worst results to the best:
Lemon juice: plenty of people think that rubbing the reduced surface of an avocado with fresh lemon juice stays clear of browning, because the citric acid is believed to slow-moving oxidation. Yet the avocado half we brushed with lemon juice turn a poisonous dark brown, do it not suitable to serve to anyone.
Plastic wrap: wrapping an avocado half tightly with plastic wrap is thought to slow-moving browning due to the fact that it keeps air away from the surface. Us tried this an approach with an avocado half without a pit, and also there was significant browning ~ above the cut surface, despite the avocado was bright environment-friendly underneath, do it perfect for usage in a salad dressing or guacamole.
The pit method: standard wisdom has it that keeping the pit in the leftover avocado prevents it indigenous browning, however we uncovered this come be only partially true. The area the the avocado that remained in contact with the pit didn't discolor but the rest of the avocado was beginning to revolve an unappetizing the shade of brown. This additionally would be OK for usage in salad dressing or guacamole.
We tested 5 methods for maintaining avocados from browning. After two days, all verified some indicators of discoloration, but other approaches faired better than others. From left: stored v the pit; wrapped in plastic wrap; brushed with fresh lemon juice; brushed with olive oil; and also submerged in water.
Olive oil: to brush an avocado fifty percent with olive oil is said to reduce contact with air, avoiding oxidation. This an approach held up because that us, with minimal browning happening about the edges, however with many of the inner flesh staying a colorful green. This avocado would be fine for sandwiches or salads.
Water bath: A lot of chefs swear that immersing avocados in water keeps them from browning, since it eliminates contact with the air. But some fist to just store avocados this method for a short period of time, since lengthy exposure come water can turn them slimy. Would an avocado organize up after ~ 48 hrs submerged in water? Yes, it transforms out. The reduced surface did take it on a contempt slimy sheen, however the avocado continued to be the most environment-friendly of the five methods us tested, with only slight browning.
A few caveats: we tested these approaches using avocados the were the same size and purchased in ~ the exact same time, choose them out by touch come determine similar levels that ripeness. But busy create departments room constantly restocked, for this reason there's a possibility that few of our avocados were older than others. Since we provided avocados the were currently ripe, we intended to see some browning v each preservation method, an especially after 2 days in the refrigerator. Together they say as soon as determining a car's gas mileage, "your results may vary."
What's your strategy because that keeping reduced avocados from browning? Share her tips in the comments.
-- provide Butler
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