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Avocado pit to stop browning of SMOOTHIE?

m
mike2401 Mar 12, 2013 04:10 AM

I've read you can put the pit back in an half avocado to prevent browning.

If I use avocado in a vitamix smoothie, and THEN toss the pit in, will it keep the avocado from turning the smoothie brown?

If not, any other tips to keeping my green smoothie looking great?

(BTW, is the browning avocado just aesthetic or is it really turning rancid?

Thanks,
Mike

  1. sunshine842 Mar 12, 2013 04:23 AM

    The brown on an avocado is just like the brown on an apple or a banana -- it's just oxidation and not harmful (and not rancid - it's just a chemical reaction of the chemistry of the fruit when exposed to air)

    No, tossing the pit into the smoothie will not keep it from turning brown.

    With guacamole and other heavy-avocado dishes, it's best stored with plastic wrap pressed down right onto the surface -- as above, it's triggered by exposure to air, so if you cut the exposure to air, you cut the oxidation.

    HOWEVER -- a smoothie is whizzed in a blender -- so you're whizzing a LOT of air into the mix...which will cause it to go brown very, very quickly.

    Best to just make single-serving smoothies.

    1 Reply
    1. re: sunshine842
      Soul Vole Mar 12, 2013 02:54 PM

      +1 to everything sunshine842 says, and just to emphasize, the avocado pit idea is a myth:

      http://www.straightdope.com/columns/r...

    2. m
      maxie Mar 12, 2013 02:57 PM

      Adding some acid (lime or lemon juice) can help slow the process, and add a bright flavor.

      3 Replies
      1. re: maxie
        Soul Vole Mar 12, 2013 03:35 PM

        I'd always thought that citrus juice inhibits enzymatic browning but maybe not:

        http://www.seriouseats.com/2012/01/th...

        "What about acid? Many books claim that lime or lemon juice will prevent avocados from browning. That's not what my tests said. In fact, depending on how much I added, some batches of guacamole actually browned faster in the presence of citrus juice—significantly so. By the time I added enough acid to slow the browning down to a reasonable degree, the guacamole was inedibly sour."

        1. re: Soul Vole
          m
          maxie Mar 12, 2013 04:58 PM

          You can't really argue with Kenji. My experience has been otherwise -- but all avocado-based foods are scarfed too quickly for a true result. And it could be the plastic wrap touching the surface swaying the result. In any case, lime juice in avocado smoothies is quite tasty.

        2. re: maxie
          r
          ratgirlagogo Mar 12, 2013 05:20 PM

          Depending on what you want, that could work in a smoothie. I don't care for it in guacamole because the citrus flavor is always too overwhelming. Probably the main reason that packaged guacamole is never any good - all the ingredients can be fine, but since some kind of citrus has to added to maintain the color, all you taste is lemon or lime.

          Oh, and the pit won't do anything.

        3. r
          rtms Mar 12, 2013 07:09 PM

          have you tried putting blueberries in your smoothie? Blueberries are good for you and will mask the browning.

          2 Replies
          1. re: rtms
            m
            mike2401 Mar 12, 2013 07:52 PM

            Yes, I have used blueberries. In the past, I've also added 1/2 vitamin C crystals and that helped maintain the color. It was usually vitamixed avocado and frozen banana+ the vit. c

            1. re: mike2401
              sunshine842 Mar 13, 2013 12:24 AM

              eww, eww, eww.....I can't imagine something that would obtain a nastier color faster than avocado and banana.

              (it wouldn't be harmful; just ugly)

              You're on the right track with the ascorbic acid crystals, but still better to just make a single serving.

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