Like apples, avocados too turn brown when they are exposed to air. While the brown part of an avocado can look unappetizing and can taste bitter, AND is still safe to consume, no one’s really satisfied with a brown avocado. Thus, we figured you might want this tip on how you can stop your avocados from browning.
You have endured the pain of dealing with brown avocados for a long while now. We feel the need to end your suffering by sharing this tip with you. Given the recent trend of avocados being a superfood as they are dense with nutrients, we like to give you a break and enjoy your avocados, bright, green, and cheerful. The struggle with browning avocados is real. So here are some of the ways to settle that.
Onions may make you cry, but they have their perks here.
- Chop up a quarter of red onion in the bottom of a sealable container.
- Place the avocado flesh-side up on the bed of onion
- The vapor from the onion prevents the avocado from browning.
Olive oil? Yes, they work too.
- Brush a good amount of olive oil (preferably one without too strong of a taste) on the avocado’s flesh.
- The oil keeps the air from touching the part of the fruit that has been exposed and thus preventing the oxidizing process.
When life gives you lemons, make lemon juice… And with that lemon juice:
- Brush the avocado with lemon juice.
- Like the olive oil, the avocado gets protection similar to the olive oil.
- Because what the citric acid in the juice does is slows down the browning process.
While the rate of your avocados browning depends on the environment, like how much oxygen is in the air, what the temperature is, and how acidic it is. Warmer temperatures tend to quicken the chemical reaction, turning your avocados brown faster. Either way, with these tips, you will know a thing or two now about preventing them from browning.
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