A cut avocado can stay fresh and creamy for up to three days if stored properly, according to the World Avocado Organisation (WAO). The fruit's green colour and fresh taste can be preserved with a few simple steps.
Why avocados brown
Avocados have become a staple item in many UK kitchens, enjoyed in breakfast smoothies, as guacamole dip, or on top of toast. The only downside is that once cut, the leftover flesh can turn brown and mushy quickly, leading to waste.
The browning occurs due to a natural oxidation reaction. When exposed to air, enzymes in the flesh react with oxygen, causing discolouration. The WAO notes that as long as the avocado smells fresh and feels firm, it is perfectly safe to eat.
The three-step storage method
The WAO recommends three key steps to preserve the green colour and fresh taste of a cut avocado. First, drizzle the flesh with a few drops of lemon or lime juice. The citric acid helps slow oxidation, keeping the fruit fresher for longer.
Second, leave the pit in the unused half of the avocado, as it protects part of the surface. Third, wrap the fruit tightly in cling film or store it in an airtight container in the fridge. The plastic limits exposure to air, reducing the amount of oxygen that reaches the flesh, while the cold temperature inhibits the enzymes that cause oxidation.
These simple gestures keep the avocado fresh and creamy for two to three days without browning.
