Avocados go on everything: toast, salads, guacamole. But there’s one downside most people run into: that frustrating moment when a perfect green half turns dull and brown within hours. It’s not just the color that changes; the texture gets a little off, and the flavor loses that buttery smoothness. If you’ve ever wrapped up half an avocado thinking it’ll be fine for later, only to find it unappetizing by dinner, you’re not alone. That’s where the simple trick to keep avocados from turning brown starts to pay off in a noticeable way.
Why Avocados Turn Brown
Slice into an avocado and the clock starts ticking. The moment air hits that bright green flesh, enzymes react with oxygen, and suddenly, browning begins. It’s called oxidation, and while it doesn’t mean the fruit is spoiled, it definitely makes it less appealing. The taste shifts, the texture softens and it starts to lose that just-cut freshness. The trick is cutting off the air supply so the browning slows, or stops, before your avocado turns into something you don’t want to eat.
Tricks That Actually Work
You’ve probably heard all kinds of tips about storing avocados, but these are the three tricks I’ve actually stuck with, because they keep things green, creamy and ready to eat.
Lemon Juice
When I know I’ll be saving part of an avocado, I squeeze fresh lemon juice over the cut surface. The citric acid acts as a natural antioxidant and slows down oxidation. Make sure the juice coats the exposed flesh evenly, then store it in the fridge. It keeps the surface from browning for a day or two.
Onion Storage
This one surprised me, but it works. I store half an avocado, cut-side up, in an airtight container with a few slices of red onion. The sulfur compounds from the onion help preserve the green color. The onion doesn’t affect the flavor much as long as it doesn’t touch the avocado directly.
Airtight Containers
Even without lemon or onion, sealing the avocado well slows the browning noticeably and helps preserve both the look and texture of the fruit. I press plastic wrap against the surface or use a tight-fitting container to block out as much air as possible. Less oxygen means less browning.
The Browning Stops Here
I don’t expect avocados to stay perfect forever, but I’ve stopped being surprised by how quickly they can fade. These little storage tricks have saved me from tossing so many halves I would’ve forgotten in the fridge. Some days I use lemon, other times it’s just a quick seal and stash. Whatever the method, I’ve got options, and my guacamole stays green a whole lot longer.
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