Avocados are delicious, creamy, and packed with nutrients, but there’s one frustrating thing about them: once you cut them open, they start turning brown quickly. That brown discoloration isn’t harmful but can make your avocado look unappetizing. So, how do you keep cut avocado from turning brown? Let’s dive into some simple, effective, and kitchen-friendly ways to keep your avocado fresh and green for longer.
Why Do Avocados Turn Brown?
When you slice into an avocado, its flesh is exposed to oxygen in the air. This triggers an enzyme called polyphenol oxidase (PPO) to react with oxygen, leading to the formation of brown pigments on the surface. It’s the same process that causes apples and bananas to brown after being cut. While the browning doesn’t affect the taste much, it definitely impacts the appearance and makes the avocado less appealing.
The key to preventing browning is to reduce the avocado’s exposure to oxygen or to slow down the enzyme’s activity.
11 Ways to Keep Your Cut Avocado from Turning Brown
1. Wrap It Tight with Plastic Wrap
One of the simplest methods is to press plastic wrap directly onto the exposed flesh of the avocado. This limits oxygen contact and slows browning. Make sure the wrap is snug and airtight for the best protection. Leaving the pit in can help reduce the surface area exposed to air, but wrapping is still necessary for best results.
2. Spritz with Citrus Juice
Lemon or lime juice is a popular and effective way to keep avocados green. The citric acid in these juices slows the browning enzyme. Just brush or spritz the cut surface with lemon or lime juice before storing it. Orange juice can also work in a pinch. Some people worry about sliminess, but usually, it’s not an issue if you don’t overdo it.
3. Store with Onion Slices
Onions contain sulfur compounds that inhibit the browning enzyme. Place your cut avocado in an airtight container with some chopped onion. The avocado should not touch the onion directly to avoid flavor transfer, but the sulfur vapors help keep it fresh and green for longer.
4. Brush with Olive Oil or Cooking Oil
Coating the avocado’s surface with a thin layer of olive oil or vegetable oil creates a barrier against oxygen. This method works similarly to citrus juice but without the tangy flavor. After oiling, store the avocado in an airtight container or wrap it tightly.
5. Use an Airtight Container
Simply placing your cut avocado in a sealed container reduces oxygen exposure. This method alone can delay browning but works best combined with other techniques like adding citrus juice or onion slices.
6. Submerge in Cold Water
Some people swear by placing the avocado half in a bowl of cold water and refrigerating it. The water blocks oxygen from reaching the flesh. This is a good short-term solution if you plan to use the avocado within a few hours, but avoid leaving it submerged too long to prevent sogginess.
7. Coat with Honey
Honey is a natural antioxidant and can inhibit the browning enzyme. Applying a thin layer of honey on the cut surface can delay browning by creating a protective barrier and interfering with the enzyme’s activity.
8. Use Pineapple Juice
Like citrus juice, pineapple juice contains antioxidants and compounds that slow enzymatic browning. Brushing pineapple juice on the avocado flesh can help keep it green a little longer.
9. Keep the Pit in the Avocado
While leaving the pit in doesn’t completely stop browning, it reduces the exposed surface area. Combine this with wrapping or applying citrus juice for better results.
10. Freeze Leftover Avocado
If you can’t use your avocado soon, consider freezing it. Mash the avocado with a little lemon juice before freezing to maintain color and texture. Frozen avocado is great for smoothies and spreads but not ideal for salads.
11. Store Whole Avocados in Water
If you have whole avocados that are ripe but you want to delay cutting them, you can store them submerged in water in the fridge. This keeps them fresh longer by limiting oxygen exposure.
Using any of these methods can help you enjoy fresh-looking avocado longer. For the best results, combine a few techniques—like leaving the pit in, applying lemon juice, wrapping tightly, and refrigerating.
Try these tricks and say goodbye to sad, brown avocados!
Fresh avocado, happy you.