HOME > Chowhound > General Topics >

Discussion

cutting avocados??

Is there any way to use HALF of one without other half just going yucky brown? Would like to tak HALF of one in to add to lunch.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. You could try to rub lemon juice all over the cut portion and then wrap it tightly in plastic. I'm not sure it will work, but you could give it a try.

    1 Reply
    1. I often cut an avocado in half.

      I save the unused portion in the skin, with the pit intact, wrapped in plastic "cling wrap".

      I find it keeps overnight in the fridge. Avocados don't make it longer than that in our household.

      1 Reply
      1. Vacuum seal the other half. One of my first experiments with my foodsaver was to seal a half an avocado. 3 weeks later there was no visible oxidation. Still bright green

        I was sold!

        1. When you wrap it in plastic wrap, be sure the wrap makes direct contact with the cut side like a second "skin". That will decrease air contact which turns it brown.

          1. Hi, kseiverd:

            Gosh, I'm surprised no one has yet mentioned the pit's role in keeping a cut avacado green. Halve it around the pit, pole-to-pole, twist, and use the half that comes away from the pit. You can store the saved half with the pit any way you like, but they keep well for quite awhile with *no* further wrapping.

            Putting all the pits back in your guacamole also works wonders for staving off the discoloration.

            Aloha,
            Kaleo

            13 Replies
            1. re: kaleokahu

              The only portion of the avocado that the pit saves from turning brown is the part of the avocado directly under the pit.

              1. re: John E.

                You can believe it or not, but it works for me, probably doubles the time before browning.

                The browning is caused by polyphenol oxidase isoenzymes. The pit and the roots contain an antibiotic which prevents bacterial spoilage of food. It is the subject of two United States patents. https://www.hort.purdue.edu/newcrop/m...

                1. re: kaleokahu

                  I'm making a poke and avocado salad this weekend... I'll guac a couple of avocados, and stick a pit back in one bowl. It'd be cool if it works!

                  1. re: Booklegger451

                    More cool if you and your guests eat it all!

                    1. re: Booklegger451

                      Don't count on. If I had guest coming over I would not cut an avocado up until just before serving and have a few extra in case you cut into one that is not good. It happens

                      1. re: scubadoo97

                        In my experience, scuba, about 1 in 5 are bad in the US. I did not have this problem when I lived in Mexico. So I do buy extra in Florida.

                        1. re: Veggo

                          Veggo, I certainly have cut into many that needed some serious trimming or just went into the trash. 1 in 5 sounds about right

                      2. re: Booklegger451

                        Sure, report back. I suggest you keep the comparison bowls some feet apart, and away from other ethylene-emitting produce.

                        1. re: kaleokahu

                          Good thought not keeping them too close together.

                  2. re: kaleokahu

                    I heard about that pit hack a long time ago...never found it to work

                    1. re: kaleokahu

                      Nah, doesn't work nearly as much as covering the flesh with cling wrap. And even then, it gets a little brown.

                      So what. You cut off that top layer and it's as good as new.

                      1. re: linguafood

                        That is what I do. Too lazy to cling wrap it sometimes :-)

                      2. re: kaleokahu

                        I am still trying this method to keep avocado from oxidizing. Nope, years later it still has never worked. What is that saying about doing the same thing over and over and expecting different results? I must be crazy or just hear/read about this old wive's tale too often. Bottom line after years of trying this method... the pit doesn't keep the avocado or guacamole green. Empirical data.