I love avocado and here in Florida, they are really inexpensive at certain times of year. During those times I love to have half an avocado for lunch or for a snack. But I’ve only recently discovered how to keep the cut half fresh for another day.
I was looking for a way to keep the remaining half fresh without resorting to aluminium foil or that plastic wrap stuff – neither of which I wanted to buy. Furthermore, they don’t really work terribly well for me. The cut surface of the avocado would be brown (and a little slimy) after twenty four hours.
I’d also read that coating the cut surface with olive oil or lemon juice does the trick but who wants to waste olive oil or lemon juice? And surely it would alter the flavour of the avocado to some extent?
The simple (and free) way to keep cut avocados fresh
It seems that oxygen is the problem. The foil, plastic wrap and olive oil will work (to some extent) because they prevent oxygen reaching the flesh of the fruit. But there’s an even simpler solution.
Place the half avocado cut side down in water. Then keep it in the fridge until you’re ready to use it. Half avocados don’t last long in our household because I find them pretty irresistible but here’s a photograph of the one you see above after thirty-something hours.
That is a much better result than all the other methods I’ve tried and what’s more, it’s free! The flesh is still firm and there are no additional annoying flavours.
It keeps guacamole fresh too
When we have a few avocados that are ready to eat, one of our favourite ways to prepare them is by making guacamole. Without using any particular measurements, I put avocado flesh, fresh tomato, garlic, onion, lime juice and fresh cilantro into the Ninja. Then quickly blend. It’s so tasty and a fabulous quick meal served with corn chips and salad.
Depending on the amount of ingredients I use, there is sometimes leftover guacamole. Plastic wrap and foil just don’t work. If the leftover guacamole is refrigerated, it goes brown within just a few hours. Now I simply smooth the surface of the guacamole in its dish, add about half an inch of water on top and it will keep much longer without browning.
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