Often times I don’t need a whole avocado, especially when I’m making food for just myself, so I am left with a spare avocado half. As we all know, the cut surface of an avocado quickly turns brown making it hard to store for long.
This is due to an enzyme in avocados causes the flesh to oxidize when exposed to air, turning it an unappealing brown color. Many people simply press a piece of plastic wrap over the cut surface to limit the exposure of the cut surface to oxygen is enough. It may be a very short term option but it won’t last longer than a few hours.
Here are two things I do to keep my cut avocado fresh and green for longer:
1. Sprinkle some lemon juice on it!
I have found that the best way to keep a cut avocado green and fresh is to sprinkle some lemon juice on it. The lemon juice slows down the oxidation process.
2. Store it with an onion!
The other option is storing the cut avocado in a sealed container with onion. Apparently the sulfur acts as a preservative which also slows down the process.