I have been looking for the best way to preserve a cut avocado since I started eating avocados. Sadly, I was a little late to the avocado game. We have been eating them for a while now, but I don’t know why I didn’t try them sooner!
We look for any excuse to eat avocados and often save half for the next day. But a cut avocado can easily turn brown and look pretty darned unappetizing if exposed to air.
What we tried:
Leaving the pit in: I kept reading if the pit is left in the avocado half it will not get brown. Nope. I disagree.
Lime juice: Lime juice is spread on the flesh and the avocado is then wrapped or covered and refrigerated. This works fine if you are saving for a few hours, but overnight I still ended up with a brown avocado.
Olive oil: This method uses olive oil in place of lime juice. Again; it works okay for a few hours. The avocado can be wiped off to remove the olive oil prior to use.
The best method:
If you want to preserve an avocado half for the next day this seems to be the best way to achieve it.
Start by cutting your avocado in half. Remove the pit and dispose of it or find some other use for it.
Place the half of the leftover avocado in a sealable, airproof container with the cut side down. Squirt about a teaspoon or two of lime juice in the base of the container then enough water, so the cut side of the avocado is submerged.
If your avocado resembles a manatee you did it right. 🙂
Cover your container and place in the refrigerator.
With this method, I am able to successfully preserve a cut avocado until the next day. I can then use it for a weekend breakfast of Huevos Rancheros or Tex Mex breakfast casserole. I also like to use avocado for a work lunch the next day as part of a Tex Mex salad.
Avocado makes everything better!
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