Simple trick to stop avocados going brown once you’ve cut into them

Avocadoes are delicious and great to include in many different recipes but they have one fault – their narrow window of ripeness. 

After cutting into an avocado, they rapidly oxidize and turn brown after being exposed to oxygen. 

The beloved fruit begins turning brown because of an enzyme that reacts with the air. 

But experts from allrecipes have revealed an easy and cheap way to stop your avocadoes from spoiling so quickly. 

When storing ripe avocado halves, after having used the other half, you can sprinkle it with lemon juice, lime juice or olive oil then wrap it in clingfilm before placing in the fridge. 

READ MORE: Berries stay fresh and won’t go mouldy with cheap and simple storage methods

How to freeze avocadoes 

You can also freeze avocadoes to make them last longer before oxidizing. 

Freezing avocado as a puree is the best method because it ensures the citrus juice will penetrate all of the flesh, keeping it from browning, the experst said.

To do this, you can place two peeled and pitted avocadoes into a blender and add a tablespoon of lemon or lime juice. 

Once smooth, you can transfer the puree avocado into a freezer bag, squeeze all the air out and leave it in the freezer for up to five months. 

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