Updated: Jan. 31, 2024
These simple tricks can help keep your favorite taco-topping, guac-making, salad-boosting ingredient looking fresh, green, and ready to enhance almost any recipe.
Avocado is one of those ingredients that can take an average dish to a new, delicious level all on its own. From crisp salads to sizzling fajitas to your morning toast, almost anything can be enhanced by the creamy, green fruit (yep, it’s a fruit!).
But once you start slicing and dicing that avocado, you’ve got a relatively short window to incorporate it into your recipe before it begins to turn brown. Chances are you won’t get sick from eating that slightly speckled piece, but when it comes to presenting a pretty plate, most people tend to frown on brown.
Whether adding it to a sandwich or topping a bowl of chili, you don’t always use a whole avocado in one dish. If you’re hanging on to the other half, you can store it in the fridge for later use—but the way you store it is essential for ensuring your avocado looks fresh. For that, you need to know how to store an avocado and protect it from turning brown.
This is the one thing you should never do to your avocados.
Why Do Avocados Turn Brown?
Before getting into the solutions for keeping a sliced avocado green, it’s important to understand why it turns brown in the first place. Avocados contain an enzyme called polyphenol oxidase, which causes the flesh to brown when exposed to air—or more specifically, when it’s exposed to oxygen. So in order to maintain that gorgeous green color, the flesh of an avocado needs to be protected from oxygen exposure. Ever wonder why it usually stays green just underneath the pit? The pit doesn’t hold any magical powers—it just acts as a barrier against oxygen until it’s removed.
You could spring forthis avocado keeper or try one of these at-home tricks. None of the solutions is everlasting—the exposed flesh will eventually brown, but these methods will help lengthen the time you can store your sliced avocado without worrying about excessive browning.
How to Keep an Avocado from Turning Brown
Trick No. 1: Submergein water
via Lisa Couch Williams/facebook.com
You can submerge whole avocados in water and pop them in the fridge. This helps keep your avocados fresh in case you have too many avocados to use quickly or are going out of town for a week and leaving brand-new avocados behind!
Trick No. 2: Seal with plastic wrap
If you’ve halved an avocado, carefully apply plastic wrap against the flesh. You can leave the pit in or take it out, but if you do remove it, make sure to lightly press the plastic wrap along the well where the pit was to ensure a tight seal.
Trick No. 3: Add a citrus twist
Citrus fruits naturally contain strong antioxidants, which work against oxygen to slow down spoiling or browning in certain foods. Simply brush a little lemon or lime juice across the flesh of a sliced avocado, seal it in an airtight container, and it should delay the browning process for about a day. Here are more cool things lemon can do.
Trick No. 4: Brush with oil
Oil will also help oxygen from reaching the flesh of an avocado. Brush the exposed area with olive oil or vegetable oil to create a barrier, then seal in an airtight container—it should keep from browning for about a day or so.
Trick No. 5: Buddy up with onion
Onions aren’t just a tasty addition to guacamole—they’re naturally an avocado’s BFF: Brown-Fighting Friend, that is. Onions contain sulfur compounds that, when released, slow the oxidation that causes browning. Roughly chop up a red onion, place it in an airtight container, and lay your avocado half on top. Bonus: You’re partway through the prep for incredible homemade guacamole!
So go ahead and stock up on some avocados, then try any of the methods above (or test them all to see which works best for you). Read up on these surprising fun facts about avocado, then put your star ingredient to use with irresistible avocado recipes.
How to Put Avocados to Good Use!
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Avocado Crab BoatsThese boats are wonderful with tortilla chips, beans or rice. You can also cover them, pack them on ice, and take them to a picnic or potluck. Straight from the oven or cold, they're always delicious. —Frances Benthin, Scio, Oregon
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Chicken Skewers with Cool Avocado SauceI’m always looking for lighter recipes to take on tailgate outings—and this one works fabulously for grilling. Just whip up the marinade, add the chicken and take it along to the pregame festivities. —Veronica Callaghan, Glastonbury, Connecticut
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Blackened Catfish with Mango Avocado SalsaA delightful and tasty rub makes this quick recipe fantastic. While the fish is sitting to allow the flavors to blend, you can easily assemble the salsa. My family loves this! —Laura Fisher, Westfield, Massachusetts
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Avocado Scrambled Eggs Recipe photo by Taste of Home
Avocado Scrambled EggsBacon and avocado blend nicely in these special eggs. They’re easy and perfect for breakfast. But I'll also whip them up after an evening meeting or football game—or any time friends drop by for coffee. —Sundra Hauck, Bogalusa, Louisiana
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My Favorite Avocado SaladTangy lime dressing is the perfect topper for this avocado salad. Toasted walnuts make for crunchy goodness, but try it with any kind of nut you like. —Ilia Kaku, North Richland Hills, Texas
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Air-Fryer Fried Avocado Tacos Recipe photo by Taste of Home
Air-Fryer Fried Avocado TacosTacos just got even more exciting! These juicy, flavorful, easy and healthy tacos are for those who are huge fans of avocado. —Julie Peterson, Crofton, Maryland
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Avocado Salsa Recipe photo by Taste of Home
Avocado SalsaI was planning a party and thought it might be fun to try a different kind of avocado salsa. This recipe was an absolute success. Scoop it up with chips, spoon it over chicken or steak, or eat it on its own! —Susan Vandermeer, Ogden, Utah
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My husband and I love Mexican food and these tacos have become one of our favorite meals. Try setting out the toppings in different bowls on the table so dinner guests and kids can make their own tacos. —Laura Rodriguez, Willoughby, Ohio
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Creamy Avocado Manicotti Recipe photo by Taste of Home
Creamy Avocado ManicottiI am always looking for creative ways to make vegetarian dinners a little different. I grow my own basil, and avocados are a versatile favorite, so this recipe is a fantastic way to make manicotti that's a little unusual. —Jennifer Coduto, Kent, Ohio
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Mexican Layered Salad Recipe photo by Taste of Home
Mexican Layered SaladHere’s another popular dish I like to prepare in advance, adding the cheese and chips just before serving. It’s a slightly different version of the traditional layered salad.—Joan Hallford, North Richland Hills, Texas
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Chicken Tacos with Avocado SalsaA few people in my family have special dietary needs, but luckily, these chicken tacos work for all of us. I toss up a simple green salad and have a meal we can all enjoy together. —Christine Schenher, Exeter, California
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My family loves a good steak dinner, but with busy schedules, I'm often thinking about ways to put new and simple twists on things. This salad is flavored with the freshness of lemon and cilantro and is one of my husband's favorite weeknight dishes. —Lyndsay Wells, Ladysmith, British Columbia
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Avocado Goat Cheese TrufflesGive guests the VIP treatment with luxurious truffles you can make in your own kitchen. The goat cheese is mild, and red pepper heats up each bite just a bit. Crackers are the perfect accompaniment. —Roxanne Chan, Albany, California
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I'm a vegetarian, and this is a tasty, quick and healthy lunch I could eat for every meal. At my house, we call these sandwiches HATS: hummus, avocado, tomato and shallots. These are ingredients I almost always have on hand. —Sarah Jaraha, Moorestown, New Jersey
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Shrimp Salad with Cilantro DressingThis pretty salad has such authentic flavor, you'll think you're sitting at a beachside cantina in Acapulco. —Heidi Hall, North St. Paul, Minnesota
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Mexicali Quiche with Avocado Crust Recipe photo by Taste of Home
Mexicali Quiche with Avocado CrustNew Mexican cuisine is my favorite, and this quiche uses an avocado crust filled with many delicious ingredients. Top with chopped cilantro for garnish. —Johnna Johnson, Scottsdale, Arizona
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Baby Kale Salad with Avocado-Lime DressingWe pull a bunch of ingredients from our garden when we make this baby kale salad with zucchini and sweet onion. The yogurt dressing layers on big lime flavor. —Suzanna Esther, State College, Pennsylvania
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Slow-Cooker Chicken Taco Salad Recipe photo by Taste of Home
Slow-Cooker Chicken Taco SaladWe use this super-duper chicken across several meals, including it in tacos, sandwiches, omelets and enchiladas. My little guys love to help measure the seasonings. —Karie Houghton, Lynnwood, Washington
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Chipotle Lime Avocado SaladI use my music to promote a healthy lifestyle, like eating your veggies. This bright salad is loaded with avocado, cucumbers, tomatoes and a little heat factor. —DJ Cavem, Denver, Colorado
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Greek Sausage Pita PizzasI turned my favorite sandwich into a pizza. It's perfect for lunch or dinner, but don't forget it when you're having a bunch of people over—it makes a fantastic appetizer, too. —Marion McNeill, Mayfield Heights, Ohio
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Avocado Fruit Salad with Tangerine VinaigretteOn long summer days when we just want to relax, I make a cool salad with avocado, berries and mint. The tangerine dressing is refreshingly different. —Carole Resnick, Cleveland, Ohio
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Southwestern Eggs Benedict with Avocado Sauce Recipe photo by Taste of Home
Southwestern Eggs Benedict with Avocado SauceI frequently make this spicy spinoff of classic eggs Benedict for my husband, who loves breakfast. I like the heat from the jalapenos and also that the avocado sauce is a healthier substitute for the usual hollandaise sauce. —Kara Scow, McKinney, Texas
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Potato Salad with Kalamata-Hazelnut Vinaigrette Recipe photo by Taste of Home
Potato Salad with Kalamata-Hazelnut VinaigrettePotato salad tossed with vinaigrette has a lighter taste than traditional mayo versions. I add velvety avocado and hazelnuts for cool texture and crunch. —Laurie Bock, Lynden, Washington
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A big hit with my family, this light salad is so easy to make! The healthy option of mango and avocado is simply the best combination you could serve. —Amy Liesemeyer, Tucson, Arizona
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Skinny Cobb Salad Recipe photo by Taste of Home
Skinny Cobb SaladThis skinny version of Cobb salad has all the taste and creaminess with half the fat and calories. You can skip the coleslaw mix and use all lettuce, but I like the crunch you get with cabbage. —Taylor Kiser, Brandon, Florida
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Shrimp Avocado Salad Recipe photo by Taste of Home
Shrimp Avocado SaladThis salad can be served as a cool and satisfying dinner or lunch. The delicious taste and smooth texture of avocados mixed with the crisp shrimp salad is heavenly. —Teri Rasey, Cadillac, Michigan
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Loaded Grilled Chicken SandwichI threw these ingredients together on a whim and the sandwich turned out so well, I surprised myself! If you're in a rush, microwave the bacon—just cover it with a paper towel to keep it from spattering too much. —Dana York, Kennewick, Washington
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Bacon Avocado SaladEveryone in my family loves this bacon and avocado salad—even the younger kids! I serve it at pretty much every get-together I've hosted, and at this point, the recipe's been shared too many times to count. —Noreen McCormick Danek, Cromwell, Connecticut
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Avocado QuesadillasAvocados give quesadillas some nutritional value and, fortunately, my son likes them. Thinly slice the avocado, and add chicken or beef for extra protein. —Debbie Limas, North Andover, Massachusetts
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Grilled Flank Steak with Summer RelishMy garden produces a nice harvest of tomatoes, scallions, corn, garlic and poblanos, so that's what I use to make relish for this tasty steak. —Brenda Washnock, Negaunee, Michigan
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Salmon Burger Recipe photo by Taste of Home
Salmon BurgerI thought I’d made salmon every way you can make it—until now. The tangy slaw, made with fennel and avocado, adds another layer of flavor that goes surprisingly well with salmon and other seafood. —Amber Massey, Argyle, Texas
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California Club Pizza Recipe photo by Taste of Home
California Club PizzaYou can use your favorite store-bought pizza dough or make your own for this West Coast-inspired pie topped with tomato, avocado and sprouts. —Taste of Home Test Kitchen
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Chicken Cakes with Avocado Mango SauceHere's a fabulous appetizer for your next party. Or serve these chicken cakes for dinner with a side of hot rice and your favorite vegetable. —Rachael Nodes, La Barge, Wyoming
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Avocado Egg Salad Toast Recipe photo by Taste of Home
Avocado Egg Salad ToastI had a surplus of avocados after purchasing too many for an event. A few days later, I was making egg salad sandwiches for lunch and had the fantastic idea to use avocado to bind it together instead of traditional mayo. Not only was this version unbelievably delicious but the healthy fats in the avocado make this a much better option than the traditional mayo-laden version. —Shannon Dobos, Calgary, Alberta
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Avocado Fruit SaladI'm glad a friend gave me this delicious recipe, featuring four kinds of fruit as well as avocado. A light honey-lemon dressing enhances the already tasty flavor of the produce. My family loves it and so do I! —Mildred Sherrer, Fort Worth, Texas
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A squeeze of lime, a sprinkle of cilantro and a little avocado make this a creamy and zingy pasta salad. —Carrie Farias, Oak Ridge, New Jersey
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Chicken with Peach-Avocado SalsaThis super fresh dinner is pure summer—juicy peaches, creamy avocado, grilled chicken and a kick of hot sauce and lime. To get it on the table even quicker, make the salsa ahead. —Shannon Roum, Cudahy, Wisconsin
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No-Fuss Avocado Onion SaladMy mother, Nena, grew up in Cuba and learned many styles of cooking. She had a knack for making something incredibly simple taste amazing. This salad is proof. By itself, the dressing is really tart, but add the avocados and onions and it's the perfect complement. —Marina Castle Kelley, Canyon Country, California
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Grilled Cheese and Avocado SandwichWho doesn’t love a grilled cheese sandwich? This version kicks it up a notch with avocado, tons of cheese and extra-crispy bread. —Josh Rink, Taste of Home Food Stylist
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California Burger Bowls Recipe photo by Taste of Home
California Burger BowlsBurgers are a weekly staple at our house year-round. Skip the fries, chips and bun—you won't need them with these loaded veggie and fruit burgers. To spice up the mayo, add 1/2 tsp. of chipotle powder. —Courtney Stultz, Weir, Kansas
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Cornmeal Catfish with Avocado SauceWhen I was growing up in California, my mother made catfish quite often, and it was always a hit. Now I cook it with my own twist. When only frozen catfish fillets are available, I thaw them in the refrigerator overnight, and they work just as well. —Mary Lou Cook, Welches, Oregon
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Power up with a breakfast that keeps you going all morning long. In my humble opinion, this sandwich tastes so much better than anything that comes from a drive-thru! —Marcia Conlon, Traverse City, Michigan
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Mexican Shrimp co*cktailIt's up to you how to enjoy this co*cktail—eat it with a spoon as a chilled soup, or use tortilla chips or crackers for scooping. —Erin Moreno, Arcadia, Wisconsin
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Avocado Bean DipI love guacamole! But I add beans to boost the amount of fiber in this version. It has a texture similar to hummus and is perfect for dipping chips, pita or veggies. —Raquel Haggard, Edmond, Oklahoma
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My husband wanted bacon and eggs; I wanted a BLT. We settled our standoff with an irresistible sandwich we've had many times since. —Patti Darwin, Lubbock, Texas
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Lemon Cranberry Quinoa SaladAs the family cook, I appreciate how easy this is to throw together on a busy weeknight. Plus, this salad never gets boring. One of my favorite variations is to substitute diced fresh mango for the cranberries, cilantro for the parsley, and lime for the lemon juice and zest. —Mary Shenk, DeKalb, Illinois
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Cherry Tomato Pasta with Avocado SauceHeart-healthy avocado makes this pasta dish feel indulgent without being overly rich. The flavorful sauce is so luscious, you’ll think there is cream hiding in there. It’s guilt-free and dairy-free, but with a texture and consistency that’s similar to traditional cream-based sauces. —Julie Peterson, Crofton, Maryland
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Ham and Avocado ScrambleHearty ham, creamy avocado and a hint of garlic—this winning egg dish has all the makings for a breakfast, lunch or dinner. —Elisabeth Larsen, Pleasant Grove, Utah
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