Naturally creamy and oh-so-tasty, avocados are an easy way to add a splash of green to the table. They're a common sight in HelloFresh vegetarian meal delivery boxes, but meat-eaters love them, too. Unfortunately, the fruit has a tendency to turn sludgy brown once it's been cut. If you've got a problem with avocados browning, read on. We've put together the best tips to keep the best colour, texture and flavour for longer.
How to store avocados once cut
To understand how to store avocados, you first need to know a little bit of science. Don't worry — it's not complicated! In a nutshell, avocados contain a particular enzyme that reacts with oxygen, turning the flesh brown. Of course, there's oxygen all around us, so as soon as an avocado is cut, the browning process will start. As an avocado ripens, the enzyme becomes stronger. This means that the riper the avocado, the faster it'll turn brown.
To prevent this, you need to cut off the avocado's access to oxygen. You can do that by taking a piece of cling film and wrapping it tightly around the cut avocado. Make sure that it's actually touching the flesh. Otherwise, any patch that's not directly covered will turn brown. You can also sprinkle lemon or lime juice over the avocado. The citric acid in the juice fights the enzyme in the avocado.
If the avocado flesh does start to turn brown, don't panic. Even though it won't look very appetising, it will still taste good. You may not want to serve it to guests at a dinner party, but it'll do just fine for a midweek meal.
Fun fact: there are lots of old wives' tales about how to keep avocados from turning brown. In particular, you might have heard that keeping the avocado stone with the flesh stops it from browning. This doesn't work — only the flesh that is in direct contact with the stone will keep its colour. The rest will turn brown.
How to keep half an avocado fresh
Always store a cut avocado in the fridge. This will prevent it from ripening any further and losing its texture. Wrap the cut surface tightly with cling film, and use it within 3 days. If you have a very ripe avocado, then use it even sooner.
If you don't have cling film handy, you could also try brushing the exposed avocado flesh with a light layer of olive oil. This acts as a barrier to protect the avocado, but it will add some flavour, too.
How to freeze avocados
Yes, you can freeze avocado. In fact, it's a great option if you've got a glut to use up. First, slice or dice the flesh, removing the skin and stone. Brush with lemon or lime juice, then put in a freezer-safe bag or container. Freeze for up to 1–3 months, and thaw before using.
Unless brushed with lemon or lime juice, frozen avocado may still turn brown. Keep in mind that it will soften in the freezer, so search the avocado recipe collection for options that work well with a softer texture.
Buying fresh avocado: What to look for
An avocado should yield slightly when you give it a gentle squeeze (emphasis on gentle — don't manhandle it, please!). If it's too soft, that means it's overripe and won't be good for cooking. If it's hard, you'll need to wait a few days for it to ripen before you'll be able to use it.
Underripe avocados should be stored out of the fridge. Test them for ripeness every day. Once they're ripe, keep them in the fridge, which will stop them from quickly turning mushy.
Beyond toast: Tasty ways to use avocados
Avocados originated in Mexico, but today, people all over the world adore them. Whip up a bowl of guacamole to serve with tortilla chips, or try them with mozzarella and tomato in an Italian-inspired salad. They're a great way to add some zing to your table, like in this ranch chicken & avocado salad.
Avo toast may not be the hipster's breakfast of choice anymore, but avocado will always taste great with bread. This avocado & sesame seed ricotta toast has a crunchy, creamy texture, while a smokey pork & avocado burger is an Aussie BBQ favourite with a sophisticated twist. Feel free to play around with flavours — there are a million great ways to enjoy avocado.
How to store avocados FAQ
How can I stop avocados from going brown?
The best way to stop avocado from going brown is to cover it with a tight layer of cling film. Make sure that the cling film actually touches the flesh of the avocado. If any oxygen touches the surface, it's more likely to go brown.
How can I keep an avocado fresh after cutting?
After cutting an avocado, store it in the fridge. This will slow down the ripening process and keep it from turning to mush. An avocado that is only just ripe may last three days in the fridge, but one that's already very ripe should be used more quickly.
How can I ripen avocados quickly?
Keep unripe avocados out of the fridge. To ripen them in a jiffy, put them in a paper bag with a banana. The banana will release gases that cause the avocados to ripen very quickly, so keep checking on them every 12 hours.
Why is my avocado turning brown immediately?
Overripe avocados will turn brown faster, particularly if they're left out of the fridge after being cut. You can use lime or lemon juice to slow down the colour-changing process.
What juice keeps avocados from turning brown?
You can use either lemon or lime juice to stop an avocado from turning brown. Both contain citric acid, which will counteract the browning enzymes in avocados. Just remember that by using juice, you'll be adding some citrus flavour to your finished dish.