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.
While many TikTok users swear that storing cut avocado in water prevents the fruit from turning brown, the U.S. Food and Drug Administration has recently spoken out against this viral hack, noting that keeping an avocado in water can actually render it unsafe to eat.
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.
Ideally, store this green fruit at room temperature, out of the way of direct sunlight. Over the next 4-5 days, your avocado will ripen and be ready for you to make your signature guacamole. Be sure to check for ripeness daily. If you want to slow the ripening process down, stick your avocados in the fridge.
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.
Preparing. Do not wash fruit before storing it, because introducing moisture encourages early spoilage. Rinse the avocado under cool, running water just before consuming. Scrub the skin with your hands or a vegetable brush.
Fresh, ripe avocados have a smooth, creamy consistency. However, if the flesh appears brown or gray, has dark or discolored patches inside, feels slimy or mushy, or has extensive brown spots or streaks, these are clear indicators of overripeness.
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.
“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.
Overeating avocados can cause adverse effects: Weight gain. Despite being an unsaturated fat, eating too many avocados can lead to weight gain due to the fat content. This can result in nutritional deficiencies because fat is digested more slowly and leaves you feeling fuller longer than other nutrients.
An intolerance to avocados is much more common than an allergy. Symptoms of avocado intolerance include bloating, gas, diarrhea, and nausea. If you have an intolerance to avocados, you may be able to eat small amounts or certain avocado-containing products without experiencing any symptoms.
Avocados can also be grilled, making them a great side dish, especially for barbecued meats. Simply cut an avocado in half and remove the seed. Drizzle the halves with lemon juice and brush them with olive oil. Place the cut side down on the grill and cook for 2–3 minutes.
The onion releases sulfur compounds that act as a natural preservative to help keep the avocado fresh for longer (roughly two days). The key to success with this hack is storing the two in an airtight, sealed container to help ensure the onion's sulfur can work its magic.
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.
It usually takes days of patiently waiting for a rock-hard avocado to ripen — and then, it seems to go from perfection to mushy in mere minutes. A viral hack promises that avocados can be kept fresh for up to a month if they're submerged in water and stored in the fridge. Dunk 'em whole or cut in half!
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.
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