Summer is prime 'picky bits' season when hearty meals are swapped for lighter, snackable bites. While sausage rolls, scotch eggs, and a selection of cheeses are key picky bits fodder, a refreshing salad option is also welcome. Adding avocado provides a rich, creamy flavour that pairs beautifully with green and pasta salads.
Avocado Browning Problem and Solution
The downside of avocados is that they don't stay fresh long after being cut, turning brown and mushy quickly. To preserve leftover slices, proper storage is essential. Avocados that have been cut are prone to browning due to a natural enzyme called polyphenol oxidase, which reacts with oxygen. This process can be prevented with proper storage, according to experts.
Food website Food Matters explains: “If we’re trying to prevent the oxidation of the avocado, cling film is a great choice. While it’s not entirely foolproof, and the use of single-use plastic is a growing burden on the environment, it’s a quick and easy option. Simply wrap the avo nice and tight (and that part is key) in the cling film of your choice. If you’re looking for a more sustainable option, try a reusable beeswax wrap.”
Cling Film Keeps Avocado Green for Two Days
A cut or mashed avocado will stay green for at least two days when wrapped in cling film, as the plastic limits the fruit’s exposure to air—the primary cause of browning. By wrapping it tightly, you create a sealed protective barrier that reduces the amount of oxygen reaching the flesh. The method also proves successful for keeping guacamole fresh for longer; when storing it, gently press the wrap down onto the surface of the mixture in a bowl or container to remove all air.
It is also recommended that the wrapped avocado is placed inside an airtight container and put in the fridge. The cold temperature helps the fruit stay greener for longer by inhibiting the enzymes that cause oxidation.
Additional Tips for Freshness
To further ensure freshness, you can add a squeeze of lemon or lime juice to your avocado before storing it. These fruits contain citric acid, an antioxidant that inhibits polyphenol oxidase, the enzyme responsible for brown pigment when it reacts with oxygen. Brushing the avocado flesh with lemon or lime juice creates a barrier that helps keep the fruit fresh and green, although it can slightly alter the overall flavour.
Experts at Real Simple add: “If the avocado is already sliced, your best course of action is to grab a food storage container. However, instead of using the corresponding top, cover the container with plastic wrap, making sure the wrap comes in direct contact with the avocado and there are no air pockets. This will help prevent oxygen from getting in and turning your bright green avo flesh brown.”
