Anyone with a halved avocado in their fridge should do this immediately to slow down its browning
Have you only used half an avocado, and the other half is patiently waiting in the refrigerator? If you do nothing, its flesh will quickly turn brown. To slow this down, you don't need a whole arsenal of methods: simply limit its contact with air as much as possible.
A half-avocado left in the refrigerator can change appearance in just a few hours. Its lovely green flesh turns brown, making it much less appealing to eat. This phenomenon is linked to contact with oxygen. To slow it down, the best thing to do is simply to protect the cut end as much as possible.
To keep a cut avocado fresh, start by limiting its contact with air.
Once the avocado is cut open, it's best to keep the skin on rather than removing all the flesh. The skin already provides natural protection over a good portion of the fruit. However, you can remove the pit if you don't plan to use that half immediately. Then, you just need to properly protect the entire exposed green surface.
The simplest trick is to place the avocado cut-side down directly against a small plate or a flat lid. The goal is to minimize the flesh's contact with air. The more the surface remains exposed to oxygen, the more quickly it is likely to brown, even when refrigerated.
A little lemon can help the avocado stay green longer.
Before flipping your avocado half, you can also add a few drops of lemon juice to the flesh. No need to drown it: a small amount is enough. The acidity of the lemon helps slow down browning and therefore perfectly complements the protection provided by the plate or lid.
This solution is particularly practical when you plan to eat the avocado a few hours later or the next day. The taste of lemon also pairs naturally with this fruit. However, avoid adding too much if you don't want to alter the flavor of the dish you're planning to serve next, especially if it's on toast or in a salad.
Cold temperatures complement this very simple method for preserving avocados.
Once the cut side is protected, it goes in the refrigerator. The cold also helps slow down the reactions responsible for the color change. Three very simple elements combine: a low temperature, less oxygen around the flesh, and, if desired, a touch of acidity from the lemon.
The key is not to leave half an avocado simply placed, flesh-side up, in the refrigerator. A few seconds are all it takes to turn it over onto a plate, perhaps after adding some lemon juice. This simple step requires almost nothing and can make all the difference when you find your avocado still perfectly fresh.
