Avocados are a beloved fruit for their versatility, but once ripe, they must be eaten quickly or risk turning brown. However, holistic nutritionist Kayla Chandler has shared a 'life-changing' hack that she claims will ensure you 'never have to waste an avocado again'.
Chandler's method involves storing half an avocado with a red onion. She explains that the sulphuric acid in purple onions slows down the oxidation process, preserving the avocado for up to five days in the refrigerator. To use this tip, chop the onion into small pieces, line the bottom of a glass container, place the avocado half (with the seed still in) on top, and seal the container airtight.
Charles Haverfield, a packaging executive, notes that avocados are highly perishable due to the enzyme polyphenol oxidase, which causes browning when exposed to oxygen. He emphasises the importance of airtight storage to maintain quality. Checking the colour and firmness of an avocado can indicate ripeness: a dark green or brown skin and a slight give when squeezed suggest it is ready to eat.
