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Over the year I've heard every kinds of advice for how to keep a cut avocado or agakmall from transforming brown. Leaving the pit in, pressing plastic wrap ~ above the surface, and using citrus juice space the key options, yet a small time spent googling the subject led me come an old lasignoralaura.com blog post promoting the usage of nonstick vegetables oil spray, plus numerous blogs and also articles pointing come a guacamole-preserving technique from The Kitchn.

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With the Super key just about the corner, it's a an excellent time to test the end the various ways to stop avocado and guacamole browning. Avocado is obviously well-known year round, however according come the Hass Avocado Board, the Super key is this fruit's moment to shine. They're predicting that much more than 104.2 million pounds that avocado will certainly be consumed because that the huge game, which is enough to to fill a football field, finish zone to finish zone, 40.2 feet high.

I halved five avocados to check out various methods, including a manage (that is, simply a plain avocado) and also then used two added avocados to test out the guacamole idea from The Kitchn. After 4 hours in the fridge, there to be no browning at all, which way that you deserve to safely reduced an avocado in ~ least four hours ahead and also store the in the fridge. It would have actually been great to track the avocados, hour by hour, however I had the latest polar vortex to complete with for this reason that expected leaving the avocados come sit in the fridge at work until morning. The good news is the I might still easily identify the winners from the losers.

Read on for the results.


Avocado 1: The regulate AKA level Avocado v Pit The regulate was a plain, halved avocado v the pit left in one half. If the flesh under the pit to be still a lovely the shade of green, the remainder of the avocado's surface was icky brown. The silver- lining was that the brown might be conveniently scraped off, leaving virtually a entirety green avocado. This confirms the fact that the pit helps save the avocado indigenous browning, however only the component that it straight touches, i beg your pardon doesn't really amount come much. So, if you're cutting an avocado in half but not making use of it right away, I'd leaving the pit in to save that part green, yet then again, why not simply wait to cut the avocado?

Avocado 2: plain Avocado with Pit and also Plastic Wrap i was mindful to press the plastic wrap straight on the surface of this avocado. Similar to the control, the flesh under the pit was in perfect condition. The remainder was less than perfect however really just a little much better than the non-wrapped-in-plastic version. And also since you still need to scrape turn off the brown part, that doesn't seem prefer plastic is really worth the trouble.

Avocado 3: Avocado with Pit and Lemon Juice I spread a tiny lemon juice top top the entire exposed surface ar of this avocado, however it didn't seem come help; this avocado to be at least as brown as the vault two.

Avocado 4: Avocado with Pit, Lemon Juice, and also Plastic Wrap combine lemon juice and also plastic wrap to be by far the win solution. In fact, this avocado looked almost freshly cut. These results, and also my very own anecdotal experience, command me to think that guacamole, made with lemon or lime juice and with plastic pave pressed directly onto the surface, will keep, chill in the fridge, for at least a pair hours.

Avocado 5: Avocado through Pit and also Nonstick vegetable Oil Spray Serena bass reported great results from spraying she halved avocado with nonstick vegetables oil spray; her fruit stayed environment-friendly for three entirety days in the fridge. Mine go not. That was just as brown as the others, and left v an icky oily film on the surface. Plus, I had trouble clean everything or scraping off the unappealing film.

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The guacamole Test: agakmall Topped through Water This idea come from The Kitchn and also is a tiny bit the kitchen genius. Here's just how it works: begin by putting your fresh made guacamole in a container with a tight-fitting lid then push the guacamole down into the container to acquire rid of any air pockets. Next, pour 1/2 customs of lukewarm water top top top, seal the container, and pop it in the fridge. As soon as you're all set to eat the guacamole, pour the end the water and stir the agakmall to incorporate any kind of surface moisture. That's it. My guacamole was tho bright and also green ~ a complete 24 hours, but the Kitchn reports this an approach keeps her guac good to walk for 3 days.