How to Slow Browning in Cut Avocado and Keep It Fresh Longer

Cut avocado quickly loses its green colour as the flesh gradually turns brown. It is a familiar nuisance for anyone who uses only half of the fruit and wants to keep the other half for the next meal. Latvian daily Latvijas Avīze describes a simple method that relies on an ingredient often already found in the kitchen.

What to do

Lightly brush the cut flesh with freshly squeezed lemon juice. Then wrap the avocado half tightly in cling film, leaving as little room for air as possible, and put it in the refrigerator. If there is no lemon, lime juice can be used instead.

Why the flesh turns brown

The US lifestyle outlet The Kitchn explains that browning is caused by oxidation: enzymes in the fruit react with oxygen. Lemon juice helps slow this process because of its acidity, while tightly fitting wrapping reduces contact with air.

Things to keep in mind

The method does not stop browning completely; it only slows it down. Results may vary depending on how ripe the fruit is and how it is stored.

An avocado half is best kept in the fridge and used within one to two days. If the flesh has browned slightly, that does not necessarily mean the fruit has gone bad, as the colour change is often a natural oxidation process. Even so, the smell, texture and overall condition of the fruit should always be checked before eating.