When you slice into a perfectly ripe avocado, you likely find yourself in the common predicament of how to keep the other half as green and fresh as the one you're using. A recent TikTok trend had us all believing this problem was solved. All you do is submerge the cut avocado in a sealed container full of water in the fridge for a perfectly green avocado days later. But, after further investigation, we can't recommend it.
A representative for the FDA told Good Morning America that any residual human pathogens left on the surface of the avocado skin (like listeria or salmonella) might multiply in the water, which could lead to dangerous food-borne illnesses.
Plus, you're left with a water-logged avocado.
Instead of taking your avocado for an overnight swim, here are three other ways to save cut avocados for your next avocado toast, avocado salad, or guacamole.
When an avocado is cut open, an enzyme in the flesh reacts with oxygen and creates a brown pigment called melanin, turning the outermost layer a brown hue. While it's completely safe to eat, it can appear somewhat unappetizing. So, to prevent oxidation, you'll need to create a barrier between the avocado and open air.
After seeing all of the storage hacks the internet has to offer, we decided to test out the three most popular (and safest) methods to figure out the top performer. Of course, before using any of these tactics, be sure to thoroughly rinse the fruit to get rid of any dirt or bacteria on the skin.
Best for Guacamole: Store With Cut Onions
For this hack, we tried placing an avocado face-up in a sealed container with cut red onions before storing in the fridge. In theory, the vapors released when the onion is cut (think tearing-up as you chop an onion) should prevent the surface from browning.
This tactic worked surprisingly well, leaving us with a green avocado five days later. Because the avocado flesh never comes in contact with the onions, it doesn't take on a lot of onion flavor. But, just in case, save this trick for savory uses of your avocado to avoid any onion funk in your chocolate avocado pudding or gooey avocado brownies.
Bonus: the pre-cut onions are ready to be thrown into a fresh guacamole.
For More Immediate Use: Use Lemon Juice
For this method, we simply squeezed a bit of lemon juice on the surface of the avocado before storing in an airtight container in the fridge. Whether you have a lemon or a lime handy in your kitchen, the acidity in the citrus juice should slow down the oxidation process, keeping the avocado green after opening.
While the lemon juice-coated avocado stayed green from days one through three, it turned out browner than the others by the five-day mark. The lemon juice doesn't affect the flavor drastically, but it does offer a tinge of brightness. For a morning avocado toast, this method can be a good storing option, especially if you regularly keep lemons in the house.
Easiest Method: Coat with Avocado Oil
The last method we tried also turned out to be our favorite. We sprayed the surface of a cut avocado with avocado oil olive oil works here, too) before storing in an airtight container in the fridge. Not only was this hack fast and easy, it actually kept the avocado in the best shape through the five-day test. Just a quick little spritz of oil was enough to create a barrier from the air, preventing oxygen from reacting with the flesh.
Better yet, the avocado oil doesn't introduce any new flavors to the avocado itself, keeping it just as sweet and buttery as the first day it's opened. If you're anything like us, this trick might make you have an "oh, duh" moment.
All three methods were successful, but the one best suited for you might just depend on what's available in your kitchen. Whichever hack you go with, you can rest easy knowing there are ways to keep these finicky fruits from going to waste.
We sprayed the surface of a cut avocado with avocado oil olive oil works here, too) before storing in an airtight container in the fridge. Not only was this hack fast and easy, it actually kept the avocado in the best shape through the five-day test.
Avocados are rotten if they're mushy when squeezed, brown or moldy inside, and have developed rancidity or a sour smell. You may be able to salvage part of the fruit if it's just starting to brown inside and the rest of the fruit looks, smells, and tastes fine.
Until they're fully ripe, avocados should be stored at room temperature. Placing an unripe avocado in the refrigerator will slow the ripening process, but the same concept applies to ripe avocados: put them in the refrigerator to keep them at their prime ripeness for longer.
Other enemies of oxidation include acid and cold, writes McGee. Those enzymes can't act as quickly in an acidic environment, and cooler temperatures also slow down their activity. To put this into practice, spritz some lemon or lime over the cut side of the avocado half, and store it in the fridge.
If your avocado is already ripe (or is getting there) you can place it in your refrigerator, where it will stay fresh for several days, depending on its level of ripeness. When putting your avocado in the fridge, it's best to store it in an airtight food storage container or in the produce/crisper drawer.
Ethylene gas, a natural plant hormone, can accelerate ripening and spoilage, making it important to store avocados away from ethylene-producing fruits like apples and bananas; unless you want your avocados to ripen faster.
“When you eat avocados, the calories add up quickly. You can overdo even healthy foods if it ends up costing you hundreds of extra calories per day that your body simply does not need,” Kirkpatrick noted.
“Aubergines, avocado, nuts and soy sauce all contain an amino acid called tyramine. This amino acid may inhibit sleep as it causes the release of a hormone called norepinephrine that stimulates the brain,” nutritionist Rob Hobson told the U.K. Express in a story that has been picked up by several other outlets.
In addition to a high quantity of fiber, avocados possess phytochemicals and other nutrients which aid in many physical health processes such as: Lowering blood pressure (due to high levels of potassium) Lowering cardiovascular inflammation. Prevention of cataracts and protection against UV light damage.
You can safely eat an avocado or guacamole that has turned brown due to oxidation, just as you could eat an apple that has undergone the same chemical reaction. However, it certainly doesn't look as appetizing when presented on a plate, and the taste may be slightly altered (read: a tad bitter).
If slight pressure leaves an indent in the avocado, it is a sign it has gone bad. Check the outer skin of the avocado. If there are wrinkles, marks, severe dents, visible mould, or a rancid odour, the avocado is not safe to eat and should be discarded.
The main goal is to prevent oxygen from touching the avocado's flesh. Plastic wrap is a practical, albeit not foolproof way to slow down the natural course of fruit aging. The trick is to make sure the plastic wrap is sealed flush with the flesh.
A perfectly ripe avocado is best eaten right away. If this is not possible, the best way to store ripe avocados is in the fridge for a maximum of 2 to 3 days. Any longer and the avocado may brown inside. Unripe avocados, on the other hand, can be stored in the refrigerator for up to 2 weeks.
Key takeaway. Dogs can eat small portions of an avocado's mesocarp (inner area). Large portions can cause vomiting & diarrhea due to persin - a toxin in avocados. Persin is more prevalent in the leaves and skin of avocados and the seeds are choking hazards, so if your dog eats an entire avocado, contact your vet.
The main goal is to prevent oxygen from touching the avocado's flesh. Plastic wrap is a practical, albeit not foolproof way to slow down the natural course of fruit aging. The trick is to make sure the plastic wrap is sealed flush with the flesh.
This is a favorite method that chefs often use to stop their avocados from browning. Using an air-tight container, pour in a small amount of water and add the halved avocado face-down.Seal up the container, then put it in the refrigerator. This should also keep your avocado fresh for several days.
Olive Oil. Another option is to brush the avocado flesh with olive oil, says Weintraub. This creates "an oily barrier between the fruit and air, thus preventing browning," she explains.
Coating avocado slices in a crumb coating, such as bread crumbs, crushed baby puffs, chia seeds, or crushed nuts, adds texture to the avocado that makes it easier for your baby to hold on to.
Introduction: My name is Wyatt Volkman LLD, I am a handsome, rich, comfortable, lively, zealous, graceful, gifted person who loves writing and wants to share my knowledge and understanding with you.
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