Whether you're serving burritos or dressing up some toast, you can't go wrong with avocados. They're versatile, delicious, and packed with essential nutrients. The catch, however, is that they're notoriously finicky. Once cut or mashed, avocados will turn blackish-brown in the blink of an eye. So, how do you delay discolored avocados—aside from eating them right away? Ahead, learn how to prevent avocados from turning brown so you can have your guac and eat it, too.
"Avocados turn brown when their flesh comes in contact with oxygen," says Traci Weintraub, chef and founder of Gracefully Fed. A quick science lesson: Avocado flesh contains phenols (a plant compound) and polyphenol oxidase (an enzyme). Enzymes are proteins that trigger chemical reactions.
In the case of avocados, and many other fruits, polyphenol oxidase changes the chemical structure of phenols when they're exposed to oxygen. This reaction produces melanin, a brown-black pigment that's also found in humans. As a result, the once-green avocado flesh turns brown.
How to Prevent Avocado Browning
Now, avocados that have browned due to oxygen exposure aren't necessarily inedible—they're usually safe to eat, says Weintruab, though they might taste slightly bitter. The larger issues are that they can look quite unappealing and their texture might also be somewhat soft, which is another unpleasant side effect of oxygen-induced chemical reactions. Since oxygen is the culprit, the trick to delaying the browning process is shield the flesh from oxygen exposure.
A common method is tightly covering the flesh with plastic wrap, but if you're looking for a low-waste approach, you'll be glad to know that you can use standard kitchen ingredients. One technique is to squeeze a bit of fresh lemon or lime juice on the cut side of an avocado. The acidity of the juice will hinder the activity of polyphenol oxidase, which pumps the brakes on browning.
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.
Airtight Container
Once you've covered the avocado flesh with olive oil or lemon juice, place it in an air-tight container in the refrigerator for added protection, suggests Weintraub. The container will provide another barrier against oxygen, while the cooler temps will further slow down polyphenol oxidase activity. These factors will help your avocado retain its iconic green color.
However, keep in mind that cut avocados in general will only last three to four day in the refrigerator, so you'll still want to eat it as soon as possible.
The Pit Has Nothing to Do With It
And if you're heard that leaving the pit in an avocado (or guacamole) helps delay browning, we have some bad news: This is not true, unfortunately. That's because the pit doesn't protect the flesh from oxygen exposure. All that being said, you're better off following one of the methods above to prevent avocado browning.
Start with a little bit of salt and freshly ground black pepper, then add a squeeze of lemon juice. It not only adds acidity to brighten up the other flavors on the toast, but it will also help prevent the avocado from browning if you're not going to eat it right away.
Start with a little bit of salt and freshly ground black pepper, then add a squeeze of lemon juice. It not only adds acidity to brighten up the other flavors on the toast, but it will also help prevent the avocado from browning if you're not going to eat it right away.
Countertop, Fridge or Freezer? 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.
In one experiment, researchers found that olive oil helped keep the avocado from turning brown for about four days when kept in an air-tight container. It's suggested to use extra light olive oil, as it has less color and is lighter in flavor, producing a mild taste that doesn't overpower the avocado.
This excess salt accumulates in the leaf edges, where it kills the tissue and the leaf dries out and turns brown. It's important to water deeply and slowly. At least once a month, water deeply enough to "leach" or push salts well below the root zone.
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.
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).
Because of the acidic nature of apple cider vinegar it's the perfect companion for slowing down the oxidisation of our fave creamy fruit. It won't stop it though, so if in doubt throw that avo in your salad or smoothie ASAP.
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.
Avocados. The refrigerator will slow avocados in the ripening process, so unless you're stacked with too many avocados for your weekly use, keep them out at room temperature. The cold temperature also hardens the texture of a ripe avocado, which might not be ideal for some when it comes to mealtime.
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.
To store a leftover avocado half, leave the skin and pit to help limit the surface area exposed to air. Sprinkle the exposed flesh with lemon or lime juice and tightly cover it with clear plastic wrap. The leftover avocado half can be stored in your refrigerator for up to 3 days depending on the level of ripeness.
Pour a thin but visible layer of water or lemon/lime juice over the guacamole to form a barrier with the air. Cover the dish with plastic wrap, pushing the wrap, so it is flush with the guacamole to prevent air pockets, or put the guacamole in a sealed tub.
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).
The method seemed simple enough: You're supposed to submerge whole avocados in cool water in an airtight container and place it in the refrigerator. Leave the container there until you're ready to use. Take it out, dry off the avocados, and enjoy.
Although brown guacamole isn't the most appealing, it's completely safe to eat (as long as you've stored the guacamole in the refrigerator, and it isn't more than three days old). "While a bit off-putting to look at, brown guacamole is totally safe," confirms Food Network's nutritionist, Dana Angelo White, MS RD ATC.
Hobby: Reading, Ice skating, Foraging, BASE jumping, Hiking, Skateboarding, Kayaking
Introduction: My name is Cheryll Lueilwitz, I am a sparkling, clean, super, lucky, joyous, outstanding, lucky person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
:max_bytes(150000):strip_icc()/bd105774avocados7_1-28e1892ed19942df94a0f9fed90fa327.jpg "The Best Way to Keep an Avocado From Turning Brown (1)")
