Kitchen Tips Tuesday: Keeping Avocados Green

 

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The world seems to be having a love fest with avocados. Everywhere you look there are recipes, menu items and articles about their health benefits. If the outrage towards the New York Times article last week suggesting the use of peas in guacamole is any indication, we Americans take our avocados very seriously. Even President Obama got into the act, taking to his Twitter account to let them know that peas were not an acceptable addition to his guac!

The only problem we can find with the creamy green fleshed fruit, is keeping it that way. Avocados go brown quite quickly when exposed to air. There are lots of ideas about what keeps the guac green, and how to store leftover avocado, once it has been cut. Some work better than others. While we have written about some of these from time to time, here is a comprehensive guide to keeping avocados from going brown.

Lemon juice: The acid in lemon juice has been known to keep avocados from turning color. Squirt a liberal amount over the exposed flesh, and hope for the best!

Onions:Others advise placing the avocado in an airtight container with cut onion. Keep the flesh of the avocado away from the onion to avoid it picking up the flavor. Once the container is sealed, the vapors emitted from the onion should keep the avocado from changing color.

Leaving in the pit is another way to go. This protects most of the avocado, but the area surrounding the pit does start to go brown.

Placing plastic wrap directly on the avocado or guacamole is another alternative. Supposedly, it protects it from the air in a way that just covering it doesn’t.

Food 52 recommends brushing the exposed area with olive oil as another way to keep it from oxidizing.

Some people swear by removing the pit and placing the flesh side flat on a plate before covering it.

Many place the avocado into an ice water bath. Place the cut side into the cold water, cover and refrigerate.

One person claims that pickle juice is the answer. While this may just work, your avocado will taste like a pickle. We’ll pass on this one.

Lastly, the very best way to keep an avocado from oxidizing, is to eat it!

Photo: : Glasshouse Images

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