How to Keep an Avocado Green

Avocados are delicious, nutritious, and versatile, but they also spoil quickly. After they’re cut, avocados turn green because the air reacts with the enzymes on the surface of the fruit. Fortunately, you can preserve cut avocado until you’re ready to use it, including guacamole. Additionally, you can slow the ripening of a whole avocado to keep it green longer.

EditSteps

EditPreserving Cut Avocado

1. Leave the pit in your avocado, if you can. Although the pit doesn’t have any special abilities, it will keep the center of your avocado green. That’s because the pit prevents air from circulating around the center of the avocado. Leaving the pit in your avocado is an easy way to keep part of the avocado green.^[1]
   
   
   
   • If you’re cutting the avocado into small pieces or mashing it, then you may not be able to leave the pit in place.
2. Submerge the cut avocado under water in an airtight container. Place the avocado cut-side down in an airtight container. Then, fill the container with enough water to cover the avocado. Seal the container, then store it in your refrigerator.^[2]
   
   
   • The water will protect your avocado from the air, keeping it green. However, some people think it makes the avocado feel slimy.
   • This technique usually keeps your avocado green for about 2 days.
3. Place the avocado in an airtight container with a cut red onion. You can place the onion next to the avocado or below it. The sulfur compounds in the onion act as a preservative, but the smell of the onion shouldn’t alter the taste of your avocado. When you’re ready to use your avocado, you can either incorporate the red onion into a recipe or scrap it.^[3]
   
   
   • This technique also works for guacamole! For guacamole, dice the red onion and sprinkle it on top of the guacamole. Then, serve the guacamole with the red onion as a topping, or stir it to incorporate the red onion into your recipe.
4. Spritz the avocado with lemon or lime juice, then wrap it in plastic. Halve a lemon or lime, then squeeze the juice onto your avocado. Next, press the plastic wrap up against the surface of the avocado, and make sure there aren’t any air pockets below the plastic.^[4]
   
   
   • If you don’t have plastic wrap, put your avocado in an airtight container. However, the plastic wrap may work best with citrus juice.
5. Brush the avocado with vegetable oil, then put it in an airtight container. Apply a light layer of vegetable oil over the avocado, or spritz it with cooking spray. Then, place your avocado in an airtight container and refrigerate it. The vegetable oil will prevent air from touching the surface of the avocado.^[5]
   
   
   • You might also try using avocado oil, if you have any.
   • You may find that this makes your avocado feel oily. However, you can try patting it dry with a paper towel.
6. Invest in an avocado keeper for an easy option. This is a kitchen gadget that allows you to easily store halved avocados in the refrigerator. To use it, simply place half an avocado, with its pit, onto the gadget. Then, use the attached strap to secure the avocado in place so that air can’t circulate around the cut side. Store the avocado in the refrigerator.^[6]
   
   
   • Avocado keepers only work for halved avocados.
   • You can find an avocado keeper online or where you buy kitchenware.
7. Use water to preserve guacamole for up to 3 days. Place your guacamole into an airtight container. Then, cover the guacamole with a thin layer for fresh water. Seal up the container, then leave it in the refrigerator until you’re ready to serve it. Before serving, pour out the water and stir the guacamole.^[7]
   
   
   • The water won’t alter the taste of the guacamole.
8. Eat your cut avocado within 2-3 days for best taste. Your avocado will taste best in the day or 2 after you cut it. Keep in mind that it will continue to turn brown no matter what technique you use, so plan to eat them soon after you cut them.^[8]
   
   
   
   • Try out different recipes! For instance, you can use avocado in wraps or on sandwiches instead of mayo or dressing, or you can add it to smoothies.
9. Puree, preserve, and freeze cut avocado to make it last longer. Chop the leftover avocado into small pieces, then add of lemon juice for each avocado. Blend the avocado and lemon juice until it’s smooth, then place it in an airtight container. Leave about at the top of the container, then store the avocado in the freezer.^[9]
   
   
   • Your cut avocado should last for 4-5 months. Then, you can add it to recipes or smooth it onto your sandwiches.

EditStoring Whole Avocados

1. Buy avocados at different stages of ripening. This is an easy way to keep some of your avocados green throughout your week. Buy ripe avocados for the next day or 2, and fresh, unripe avocados for later in the week. Store your avocados in different places, as ripening avocados will give off an enzyme that may speed up the ripening process for your fresh avocados.^[10]
   
   
   
   • Selecting your avocados individually is the best way to do this, but you may be able to find bagged avocados that are in different stages of ripening. If you do, make sure you take them out of the bag so the ripe fruit don’t make the unripe fruit turn brown.
2. Put whole avocados in the refrigerator to slow the ripening process. Cool temperatures slow down how quickly your avocado will ripen. This can keep an avocado green for longer. Place your avocados on the top shelf of your refrigerator or in your crisper, then remove them a day or 2 before you plan to use them.^[11]
   
   
   
   • Your avocados will still continue ripening while they’re in the refrigerator. The process will just be slower. Be sure to check on your avocados every day or so. If they feel ripe, go ahead and eat them.
   • If you want to eat your avocados soon, leave them on your kitchen counter.
3. Let avocados sit out on the counter for 1-2 days to ripen. When you’re ready to eat a avocado, take it out of the refrigerator and place it on your counter. Allow the avocado to sit in place for 1 to 2 days, then check it for ripeness. Unless it’s very fresh, it should be ripe after a day or 2.^[12]
   
   
   
   • If you’ve been storing avocados in your refrigerator, they’ll likely be ready to eat after sitting out for 1-2 days.
4. Speed up ripening by placing an avocado in a brown paper bag. Add an apple or banana to the bag to speed up the process. Let the bag sit at room temperature for at least a day, then check the avocado for ripeness. If for some reason it’s not ripe yet, you can return it to the paper bag until it does feel ripe.^[13]
   
   
   • This technique should work in 1 day, unless your avocado is very fresh. This works best if your avocado is almost ripe.
   • The paper bag works by trapping the ethylene gas avocados and other fruits naturally release as they ripen. The trapped gas will help the avocado ripen faster.
   • Adding a banana or apple can speed up the ripening process. However, keep in mind that this fruit will also ripen quicker.

EditTips

• You can usually slow the browning process, but it will still happen eventually.
• If your avocado turns brown anyway, you can cut away the brown part and eat the rest.
• Avocados that have turned brown aren’t bad for you, so it’s okay to eat them.

EditReferences

EditQuick Summary

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from How to of the Day http://bit.ly/2IwUGBB
via Peter