As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Today we’re sharing a few tips to help keep your avocados fresher longer.
First, let’s talk about why you often find your avocados browning soon after cutting them. Avocados brown once the cut surface is exposed to air due to a reaction with oxygen, also called “oxidation.” There are several things we can do to mitigate this natural process.
Preventing Oxidation in Avocados
The first tip is to squeeze lemon juice on the exposed surface of the avocado. Citric acid keeps fruit from browning because it is full of ascorbic acid. The oxygen reacts with the ascorbic acid before the avocado itself. Citrus juice is also a natural preservative!
The next tip is to store the cut avocado in clean water. This will help keep it from oxidizing and the avocado will not absorb the water.
Finally, storing the avocado cut side facing down against a flat surface will help the oxygen from getting to the surface of the fruit
Now let’s talk about how to store prepared avocados, like those found in guacamole. You might have heard that storing the seed in the guacamole may keep it from browning. There’s actually no magical property in the avocado seed that will keep guacamole from browning. The only way to preserve it is to keep oxygen from making contact with the surface of the guac. You can do this by pressing a piece of plastic wrap directly against the guacamole and storing it in the fridge. If some browning occurs, just scrape off the top layer to reveal that fresh and vibrant avocado green color underneath!
Be sure to look for California Avocados at your local supermarket especially during their peak season in the spring and summer months, and always keep an eye out for the iconic California Avocado label.