How can I keep my avocados from turning brown so quick?

Question

No matter what I try-foil, plastic wrap, or sealed container they turn so quickly..Any suggestions? I've heard of trying lemon but when I did it didnt seem to work?

Answer 1

When you cut the avacodo, add some lemon juice. This is what all the chefs who have used avocado on FOODTV had recommended.

Answer 2

If you want to prevent this - for instance, when you want to keep your bowl of guacamole green overnight - the only real solution is to put the guacamole in an absolutely airtight container. A bowl with a plastic lid isn't enough; you need to lay a piece of plastic wrap directly on the guacamole.
It's a myth that the avocado's pit prevents browning: only the guacamole touching the pit stays green, and that's because it's not touching air.
If you want to keep slices of avocado green temporarily, you can slow down the reaction of phenolic compounds with vitamin C. Dip or soak the slices in lemon or orange juice. If those citrus flavors don't match your recipe, try using a vitamin C tablet dissolved in water. That isn't as strange as it might sound: the fruit preservative products you buy in the store are nothing but vitamin C, which, of course, is also called ascorbic acid.

Answer 3

My family own a ranch in Michoacan Mexico (pretty much where avocados come from) and when they open an avocado or make guacamole they put it in either olive oil or corn oil and then wrap with a plastic...for a whole avocado I would brush it a little bit for guacamole pour oil in the container where it is and cover with plastic when it's ready for use just throw the oil out...

Answer 4

If you are talking about whole avacados then do NOT refrigerate them & do not pile them up. Place them on a plate out in the open so they get air.

If your talking about avacados that are already cut you can use 1/2 teaspoon of olive oil and 1/2 teaspoon of lemon juice (this only saves it for about one day)

It's almost impossible to keep avacado from turning dark after it's been cut for longer then 24 hours.

Treat them as you would apples on a counter.

Good Luck!

'-)

Answer 5

Keep the pit/seed & use LIME juice....especially if you already have it mashed up or something in a container. If you already threw out the pit then use a bit of just the lime juice. An ex of mine showed me how to make authentic guacamole & he said that lime is what keeps it from turning brown.

Answer 6

I wipe a little olive oil over the exposed part then cover in saran wrap. It keeps the air off the meat (which is what turns them brown). The old wives tale about keeping the pit works only because the pit keeps air off whatever part it is covering.

Answer 7

It is a combination of all the answers
Take the avo with seed/pit
SPRAY it with cooking spray, Pam or rub it with oil
THEN WRAP with plastic wrap, TIGHTLY
Good usually up to 2 days, but who can resist the pulp of the avo.

Answer 8

Do you mean after you have splitted it??? If it is so, don't throw the seed away, just leave the seed on the part of avocado that's left and in that way i'll remain good for longer time. :)

Answer 9

Leave the pit in. Or do what we do at home, have everybody take an extra slice until the avacado is finished.

Answer 10

Rub some lemon juice on them.