Avocado pit to stop browning of SMOOTHIE?
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?
I'd always thought that citrus juice inhibits enzymatic browning but maybe not:
"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."
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.
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.