Did You Know Tips

Avocados are a very nutritious and delicious in which I would term an “expensive” food based off of its nutritious background:

Loaded with fiber, nutrients, and a heart healthy fat. 

If you like avocados like I do and you have them in your kitchen, You don’t want a good avocado go to waste!

If for some reason, let’s say, you cut an avocado in half but only planned on using half, would you know how to maintain freshness of the other half that you weren’t using?

Although the browning does not mean that it’s gone bad, but the taste may become bitter and honestly, just doesn’t look appetizing. 

Avocados contain an enzyme called polyphenol oxidase which reacts with oxygen after it is sliced and causes the gross browning, very similar to how apples react after being cut. 

Here are a few tips on how to keep a avocado looking and tasting fresh… aka, How to Stop an Avocado From Browning:

  • leaving the pit in the center(it doesn’t save the entire exposed avocado, but will prevent any part of the avocado that’s protected by the pit. 
  • covering the avocado with lemon juice (lemon juice contains very strong antioxidants to slow the browning process)
  • placing a skinless avocado in water
  • storing a cut avocado in an airtight container with a cut onion (onions contain sulfur that’s keeps the avocado from being exposed to air)
  • blanch (in hot water) the fruit whole prior to cutting



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