Whether you smear them on toast, toss them into a salad, or mash them up for guacamole for game day, avocados are a great fruit (yes, fruit!) to keep on hand for dishes that you can enjoy from morning to night. If you’ve ever stocked up on avocados before, then you know that they can go from underripe to overripe in the blink of an eye. Plus, avocados have a tendency to turn brown very shortly after they’ve been cut open—if not before—which means you need to work quickly. Rather than tossing your browned avocados into the compost heap, there are two easy ways to ensure that they stay bright green and vibrant. Read on to learn about how to keep avocados from browning.
Why Do Avocados Brown So Quickly?
First things first: it doesn’t matter how experienced you are as a home cook. Avocados will turn brown if you don’t take a few basic precautions. If you cut into an avocado, there’s a short window before the bright green flesh will start to turn brown. This happens because of a process known as enzymatic discoloration, which occurs when cut fruit and vegetables are exposed to oxygen. This is common with produce that has high levels of polyphenol oxidase (PPO)—including avocados. It’s the same reason why your bowl of guacamole develops a brown top layer after it’s been sitting for a couple of hours at room temperature.
Although it’s not unsafe to eat avocados that have turned brown, it definitely creates an unsavory appearance. Fortunately, there are two simple ways to reduce the speed at which this process happens, if not prevent it altogether.
How to Keep Avocados from Turning Brown
If you’re mashing up some avocados for guacamole or smearing some on a piece of sourdough bread, squeeze a little extra lime juice over the top. Not only does the flavor complement so many avocado recipes, but it has a practical purpose too. The acid in lime juice helps to neutralize the PPO levels, which will help to significantly slow down the browning process. If you’re storing a halved avocado, you can use a pastry brush to coat the cut side of the avocado with the lime juice for the same results.
Another foolproof method that requires no extra ingredients? Plastic wrap! Wrap your halved avocados tightly in plastic wrap, pressing the wrap against the flesh of the avocado, which will create a barrier to keep oxygen out and preserve that green color. Once wrapped, place the avocado in the refrigerator and, depending on the ripeness, use it within one to three days. This method is ideal if you want a neutral flavor that doesn’t have the zing from lime juice.
