The Avocado Problem


katieblue

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I just can't eat a whole avocado at a time, and they're so pricy (and delicious) I can't just throw the other half away - but they get so brown so fast I can't figure out how to keep them! Does anyone have any tips or tricks that will help me include them in my diet more? :)

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I love avocado and will even eat them brown and all! But I recently read that putting a little bit of onion in with the avocado keeps them green, and it works. I've tried all the other methods over many years of cooking and this is the first one I'd say is successful..

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Yesterday I used a quarter of an avocado, peeled and removed pit, placed the remaining 3/4 in a glass canning jar with a few pieces of onion. This means not even a slice! I do use a fresh cut piece as I understand it's the same "fumes" from cutting an onion that make you cry that also works to prevent avocado browning. Hope this helps!

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  • 2 months later...

I just tightly wrap the avo (with the pit in it) in cling film and stick it in the fridge. Stays just fine for a day or two. 

 

For guac, press a layer of cling film against the top of the guac, put a lid on it, and put it in the fridge. Don't need to go wasting oil or adding water :) 

 

It's the same concept as making pudding so you don't get a film on top. Just put the cling film firmly against whatever you're wrapping/covering. 

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  • 4 weeks later...

I always leave the stone in and just throw the other half into my fridge. When I wanna eat it, I remove the stone & use a butter knife to cut off the top hardened brown layer.

Another option that works GREAT if you're averse to cling wrap is tin foil. Wrap tightly in tin foil and it keeps perfectly. I tend to reuse the same tin foil over and over again (can rinse if needed). Works like a charm.

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  • 2 weeks later...

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