Avocados seem to complement every meal and are a good source of protein. They work well in smoothies, are a good side for a full English breakfast, and are a good pairing for any meal at dinner time.
The search for a good avocado in the supermarket consists of squeezing it to check its readiness, observing its colour to make a judgment if it is good or bad, or simply choosing the most expensive or largest size to determine how good it may appear once cut. Whilst those are all appropriate measures, it is still a gamble once you’ve sliced it in half to see if it’s green or brown or to judge how many days it will actually last, which many seem to be most frustrated with. With so many sources online or word-of-mouth alternatives to keeping an avocado fresh for a few more days or a week! There is one ingredient that will prevent avocados from going brown.
Brushing avocados lightly with lemon juice helps prevent browning by slowing down the enzymatic reaction that causes it, Save The Student reports.
Lemon juice contains citric acid, which lowers the pH of the avocado and inhibits the activity of the enzyme polyphenol oxidase, which is responsible for the browning process. This allows you to enjoy your avocado for a longer period without it turning unappetizingly brown.
Avocados in lemon juice will last an extra three days in the fridge. Covering all exposed parts of the avocado in the juice will slow down the browning process, which will eventually occur. However, it is nicer to have your fruit last just a bit longer for an extra side of smashed avocado, at least!
In an online conversation, users took to Reddit to discuss the nuisance of throwing avocados away further.
One user commented, ” I’ve been buying the bag of mini avocados. I can eat a whole one. Otherwise I end up throwing half away most of the time.”
Whilst another user added, “Restaurant trick that I use all the time, even on guacamole: put a paper towel on the freshly cut avocado or guacamole top then pour lemon juice onto the paper towel getting it just slightly damp (no need to soak it).
“The lemon juice stops bacteria and oxidation from turning the avocado/guac brown and… the next time you eat, the lemon juice blends very nicely with the avocado/guac. You barely notice the lemon juice as it doesn’t alter the flavor that much.”
It’s a small difference that makes a big difference in the end because not only will you be saving money if you fall victim to buying the most expensive avocados because they’re believed to be better, but they will last longer and make a good pairing for any meal you cook.
