Bethany Lannon Posted May 3, 2013 Share Posted May 3, 2013 As I plan my upcoming W30 journey, I'm planning on incorporating 1/2 avocado into my breakfast on most, if not all mornings as my fat, and occasionally mashed with tuna to make a tuna salad for lunch. My question is, how do I store the leftover 1/2 avocado to keep it from browning/going bad, if I don't get to it until the next day? Link to comment Share on other sites More sharing options...
missmunchie Posted May 3, 2013 Share Posted May 3, 2013 I rub a little evoo on the exposed flesh and seal it as tight as I can in a plastic baggie. I even suck the excess air out with my mouth to get a good seal. My avo's stay pretty green overnight. Link to comment Share on other sites More sharing options...
Derval Posted May 3, 2013 Share Posted May 3, 2013 Its only brown it won't kill ya Link to comment Share on other sites More sharing options...
Susan W Posted May 3, 2013 Share Posted May 3, 2013 Brown doesn't equal bad. It also scrapes right off. I do the olive oil thing but I use plastic wrap and make sure its slapped tight down on the flesh. Link to comment Share on other sites More sharing options...
Nadia B Posted May 3, 2013 Share Posted May 3, 2013 I personally don't care if it's brown or not too. But if you are bothered with brown part there are avocado savers in stores Link to comment Share on other sites More sharing options...
Krista Billows Rodriguez Posted May 3, 2013 Share Posted May 3, 2013 my mother in law swears that if you leave the pit in they won't turn brown, so I usually eat the half that comes off pit free and store the other half in a dish in the fridge. It browns a bit but you can scrape that thin layer off when you're ready to eat it. She uses the pit trick when she makes guac too, I have no idea if it works but who am I to argue with a little Mexican lady?? Link to comment Share on other sites More sharing options...
doreau Posted May 3, 2013 Share Posted May 3, 2013 I do the same as krista, I eat the half without the pit, put the other half back in a plastic container in the fridge. It's usually fine the next day. Link to comment Share on other sites More sharing options...
Susan W Posted May 3, 2013 Share Posted May 3, 2013 I personally don't care if it's brown or not too. But if you are bothered with brown part there are avocado savers in stores You and D are tougher than the rest of us. :0) Link to comment Share on other sites More sharing options...
Nadia B Posted May 3, 2013 Share Posted May 3, 2013 You and D are tougher than the rest of us. :0) Nadia will eat anything, remember? Lol Link to comment Share on other sites More sharing options...
Bethany Lannon Posted May 3, 2013 Author Share Posted May 3, 2013 Thanks! Avocados are pretty new to me aside from Mexican restaurant guac. Link to comment Share on other sites More sharing options...
Beets Posted May 3, 2013 Share Posted May 3, 2013 I slice out a 1/4 or 1/2 at a time. I leave the pit but never noticed it preventing browning. I put mine in a Pyrex dish with a lid with other in process veggie bits (halves of red onions, peppers, etc.) or alone. It still browns a bit but not so I will lose 1/8 of an avocado scraping unappetizing brown. If I have lemon or lime cut I run a few drops of that on the exposed edge which also helps. Press n seal works great but I'm trying to wean myself off that. Link to comment Share on other sites More sharing options...
Susan W Posted May 3, 2013 Share Posted May 3, 2013 Nadia will eat anything, remember? Lol I was going to mention that. Link to comment Share on other sites More sharing options...
Danielle Schwartz Posted May 3, 2013 Share Posted May 3, 2013 Squirt a little lemon juice on it. The ascorbic acid from the lemon prevents the flesh from turning brown. That's also why a lot of lemon juice is used in guacamole. You can do the same thing for cut apples or pears. Link to comment Share on other sites More sharing options...
TriciaLo14 Posted May 5, 2013 Share Posted May 5, 2013 Not sure what happened w me and avocados. I used to eat them a few times a week. All of a sudden, I couldn't tolerate them. major stomach pains. Thought it was my gallbladder, but nothing else bothers it! So yes, I'm envious of you guys enjoying them Link to comment Share on other sites More sharing options...
Javagal78 Posted May 5, 2013 Share Posted May 5, 2013 Not sure what happened w me and avocados. I used to eat them a few times a week. All of a sudden, I couldn't tolerate them. major stomach pains. Thought it was my gallbladder, but nothing else bothers it! So yes, I'm envious of you guys enjoying them Have you had your gallbladder removed? My sister had hers removed and can't tolerate avocado anymore. Link to comment Share on other sites More sharing options...
Kirsteen Posted May 5, 2013 Share Posted May 5, 2013 I got fed up trying to keep avocados from going brown. I've tried lemon juice, rubbing them with oil, keeping the pit in, baggint them tighylu, the avocado saver - everything. Now I just buy baby avocados and eat a whole one at a time Link to comment Share on other sites More sharing options...
Susan W Posted May 5, 2013 Share Posted May 5, 2013 I got fed up trying to keep avocados from going brown. I've tried lemon juice, rubbing them with oil, keeping the pit in, baggint them tighylu, the avocado saver - everything. Now I just buy baby avocados and eat a whole one at a time Funny you should say that Kirsteen. I always go for medium or large. The babies were on sale so I bought a few. It was so fun to put both halves of a perfect avo on my dinner plate last night. I will always look for the small ones now unless I have to share. Link to comment Share on other sites More sharing options...
percypat Posted May 7, 2013 Share Posted May 7, 2013 I personally don't care if it's brown or not too. But if you are bothered with brown part there are avocado savers in stores I have one of these (my very practical mother-in-law gave it to me). I like avocadoes so much that a stray half will rarely make it to the saver. Pity they're so expensive in Australia at the moment! :/ Link to comment Share on other sites More sharing options...
Nadia B Posted May 7, 2013 Share Posted May 7, 2013 I know, right? They are my life savers as I can't eat eggs. I've learned that they are so versatile! You have other amazing stuff that is dirt cheap I am sure. Link to comment Share on other sites More sharing options...
percypat Posted May 7, 2013 Share Posted May 7, 2013 I'm sure we do, I just haven't figured out what that is yet! Western Australia is pretty spendy though, Perth is so isolated I'm sure we get stung with extra transportation costs on some things. I grew up eating avocados as a dessert (my mum would sprinkle sugar on them - apparently that's how you do it in Malaysia where she grew up). Fortunately I like them plain as well Link to comment Share on other sites More sharing options...
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