Avocado lovers, rejoice! There's finally a foolproof way to stop your favourite fruit from turning brown and mushy. No more wasted guacamole or sad-looking toast toppings.
The Science Behind Avocado Browning
When avocado flesh is exposed to air, an enzyme called polyphenol oxidase reacts with oxygen, causing that unappetising brown discolouration. While lemon juice can slow this process, there's an even simpler solution you probably haven't tried.
The Water Trick That Works Wonders
Simply place your leftover avocado (with the pit still in) in a container and cover completely with cold water. The water creates a barrier that prevents oxygen from reaching the flesh. Store in the fridge and your avocado will stay fresh for up to three days.
Why This Method Outperforms Others
- No need for plastic wrap or special containers
- Preserves texture better than lemon juice methods
- Works for both halves and mashed avocado
When you're ready to use your avocado again, just pat it dry with a kitchen towel. The flesh will be as fresh as when you first cut it!
Bonus Tips for Avocado Lovers
- Choose avocados that yield slightly to gentle pressure
- Store whole, uncut avocados at room temperature until ripe
- For longer storage, consider freezing mashed avocado
This simple water method could revolutionise your meal prep and reduce food waste. Say goodbye to brown avocados for good!
