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Related: Culture Forums, Support ForumsYOUR method for storing a cut avocado? "Eat the whole thing" doesn't count.
I'm going to the market to buy tortillas, turkey, bacon, lettuce, tomatoes, ranch dressing and avocados. I want to make wraps. My guess is I'll probably use half an avocado today and the other half tomorrow. Is there a way to store it in the fridge without it turning brown by tomorrow? Is "eat the whole thing" REALLY the only acceptable answer?
Chan790
(20,176 posts)lemon, lime or OJ. Citric acid is a preservative. It'll only buy you about 18 hours though. Squeezed, not bottled. Bottled doesn't work for crap for some reason.
Basically, when you buy your avocado, buy a lime. Limes are cheap right now. I got a dozen for $2 yesterday, they're cheaper in CA than DC certainly.
Amerigo Vespucci
(30,885 posts)That would solve the "how am I gonna use this in 18 hours" issue. Thanks.
Chan790
(20,176 posts)Edit: Credit: mwdem for reminding me of that.
It decreases the surface area available to oxidize. Air tight containers like zip-top sandwich bags with all the air pushed out also help. Don't skin it.
Worst case scenario, only the exposed areas will oxidize and you can lop those off.
mwdem
(4,031 posts)I usually eat the whole thing! Well, I'm sharing it with someone else.
trof
(54,256 posts)surrealAmerican
(11,360 posts)I leave the pit in, and put plastic wrap against the exposed surfaces. It will keep for a few days in the fridge this way.
Denninmi
(6,581 posts)If it's a half in the shell, remove the pit, and put it cut side down in a shallow bowl of oil. If it's mashed up, put it into a tall, narrow container, and then pour about 1/4 inch of oil on top of it. Either way, it does help to treat with lime or lemon juice first.
The very surface will still turn brown, when using it, scrape that off and discard. Underneath, though, will stay fresh.
The oil helps seal out the oxygen from the air.
Amerigo Vespucci
(30,885 posts)...makes sense, though. Thanks!
GoCubsGo
(32,083 posts)Only, it doesn't turn the flesh brown.
snacker
(3,619 posts)Made a salad at Easter and used 1/2 avocado. Put the other half (with pit still in) into a bag with some sliced red onions and shoved them into the refrigerator. Well, I found the bag a week and half later, and the avocado looked like it did the day I cut it---I couldn't believe it. I thought I had made a remarkable discovery, but after "googling" it, I realized that putting the avocado in a plastic bag with an onion keeps it from turning brown---who knew????
WillParkinson
(16,862 posts)How about I never by them so don't have to worry about storing them?
Or, better still, only buy it as guacamole. Then you can just snap the lid shut on it.
(I don't understand why I do not like avocado, but love guacamole.)
suninvited
(4,616 posts)loved guacamole but couldn't tolerate a big ol' slice of avocado. I think it is a texture issue. I love them both now.
CBGLuthier
(12,723 posts)Especially if you slice them and coat them in tempura batter. Makes an excellent taco filling along with some lime pickled red onions.
LaurenG
(24,841 posts)and store in the fridge. A small part may turn brown but scrape off the brown and eat the avocado.
GoCubsGo
(32,083 posts)Just put a piece of plastic wrap over it. Make sure the plastic touches all of the avocado. If the flesh isn't exposed to air, it won't turn brown, at least not for a couple of days. No need to leave in the seed. It's easier to wrap the avocado more airtightly without it.
CBGLuthier
(12,723 posts)for half an avocado add about one or two tablespoon of oil and an equal amount of water. Half a jalapeno would be good too. Throw it all in a blender. That will keep for a few days and not lose its color. Dredge your lettuce in it and you will get plenty of flavor.
applegrove
(118,649 posts)Might work for avocado too.