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.
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!