Image Source: Martha Stewart
Avocados are notorious for ripening quickly and turning brown soon after cutting, but with a few simple tricks, you can keep them fresh longer—whether whole, halved, or mashed.
1. Store Unripe Avocados at Room Temperature
Let unripe avocados sit on the counter until they yield to gentle pressure. Keep them apart to avoid bruising, and don’t refrigerate until they’re ripe.
2. Ripen Faster with a Paper Bag
To speed up ripening, place avocados in a brown paper bag with a banana or apple. The ethylene gas released by these fruits helps avocados ripen more quickly.
3. Refrigerate Ripe Avocados
Once ripe, move avocados to the fridge. This slows down further ripening and keeps them fresh for up to five days.
4. Keep Cut Avocados Green with Citrus
Brush the cut surface with lemon or lime juice to slow browning. The acid helps prevent oxidation.
5. Wrap Tightly to Limit Air
Cover the exposed flesh with plastic wrap, pressing it directly onto the surface, or store in an airtight container. This keeps air out and moisture in, preserving color and texture.
6. Leave the Pit In
If storing just half, leave the pit in to reduce the exposed area and help slow browning. Combine with citrus and wrapping for best results.
7. Freeze for Long-Term Storage
For longer storage, freeze avocados. Halve, peel, and coat with lemon juice before freezing in a sealed bag or container. You can also mash with a bit of citrus and freeze for smoothies or guacamole later.
With these tips, you can enjoy creamy, fresh avocados whenever you want—no more wasted fruit or last-minute grocery runs!
Sources: Martha Stewart, Business Insider, Inspired Taste, Love Food Hate Waste, Instructables
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