Video:How to Keep Avocados From Turning Brownwith Brent Rose
Avocados can turn brown very quickly once they've been used. There are a number of common tips for preventing this, but some work better than others. Check out this experiment to see which tips for keeping your avocados from turning brown work best.See Transcript
Transcript:How to Keep Avocados From Turning BrownHi, I'm Brent Rose for About.com, and I love avocados. I'm guessing you do too, or you probably wouldn't have clicked this video.
Avocados Turn Brown QuicklyOne of people's biggest pet peeves about avocados is that the unused half of one, or an uneaten portion of guacamole will turn brown rather quickly. Now, this is just normal oxidation, and they're usually still perfectly edible, but they might not be something you would want to serve to company. So, I'm here to demonstrate and test a few simple tricks to keep avocados from browning.
Leave the Pit in Your Unused AvocadoUsing a sharp knife, slice your avocado in half, lengthwise, circling the entire pit. Then, gently twist it apart. If you're only going to use one half, use the half without the pit. Virtually all experts agree: keeping the pit with the avocado you are trying to preserve is one of the best tricks. This works for guacamole, too -- simply leave the pit in it. Since oxidation is caused by exposure to air, the less air that comes into contact with the avocado, the better. Plastic containers work fairly well, and they're reusable, but you may have better results with an air-tight, non-gas permeable baggie. Some plastic wraps will work, but many are polyethylene-based, which will allow air in, and therefore are no good.
Methods to Keep Your Avocado From Turning Brown:
- Method #1: The Sealable Baggie. Put the half with the pit in the bag, then squeeze or suck out as much air as possible, seal it, and put it in the fridge. Keeping the air out and leaving the pit in are general rules you should follow for all of these techniques.
- Method #2: Olive Oil. Before putting the avocado in a container, brush the exposed surface with some olive oil. In theory, this creates a thin barrier between the fruit and the air. Some people use this trick with guacamole, but I wouldn't recommend it since it will add a lot of extra oil. Seal the avocado, and refrigerate.
- Method #3: Lemon Juice (Or Lime Juice). Squeeze a bit of fresh lemon juice onto the flesh of the avocado and rub it in a little before sealing and refrigerating it. Lemon juice is known to inhibit oxidation, but it will add a bit of lemony flavor to your avocado. Depending on what you plan on doing with it, that may be just fine. The same goes for guac.
- Method #4: Onion. This is a cool one. Chop some onion into fairly big chunks and put them in a plastic container. Then simply place the avocado on top (face up), seal it, and pop it in the fridge. For guac, just gently place the large chunks on top, so you can pick then out later. Seal and refrigerate.
- Method #5: Water. Some people will tell you to put your avocado in water, or water with lemon juice in it. In my experience, this makes for slimy, watery avocados, and so I recommend against it.
- Method #6: The Control. Finally, every test needs a control, so I've put one half of an avocado in the fridge without any protection at all.