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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.

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  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.


            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.

                        1. re: sandylc

                          Which says, for those reluctant to click through, that the pit basically does nothing to keep the avocado from turning brown, with the exception of the small area the pit actually covers up.

                          1. re: carolinadawg

                            Sorry - that was lazy of me not to type that - thanks!

                            1. re: sandylc

                              Yeah, I didn't even read the rest of the posts before writing my reply. We really don't need anymore piling on.

                              (I don't even like avocados).

                            2. re: carolinadawg

                              yes, the tests that i have read confirm what you say.

                          2. You can leave it uncovered, allowing a "skin" to form. You will have to cut away a super thin layer of oxidized avocado flesh but it's a minimal amount of waste and the rest will be fine. I usually just eat avocados whole-- they're a great source of healthy fats.

                            1. My SO hates avocado and I can't justify eating at entire one, that much fat, good or bad. It doesn't fit into daily my calorie/fat allowance.

                              I have tried all of the suggestions, for saving the other half, with very little luck. You can make it work if you eat it the next day, otherwise forget it. Avacados just don't last any longer.

                              1 Reply
                              1. re: TSAW

                                Maybe you could find smaller avocados?

                              2. I don't often have a half left over, but I once read that putting some raw onion in the container keeps it green. I've done it a couple of times and it's worked for me.

                                1 Reply
                                1. On Serious Eats I remember reading about putting the leftover half with the pit in it in a container of water, flesh side down.......prevents oxidation because there is no exposure to air. I tried it once and it worked pretty well. There is enough fat in avocado to keep it from getting water-logged.

                                  1. The foodsaver works well. But if you dont have one, wrap saran wrap over the left over half, then put the pit back in the hole on top of the wrap. Smooth out the surface and put in a covered container

                                    1 Reply
                                    1. re: sarge

                                      The foodsaver does point to the causative factor being oxidation. So without one, anything you can do to limit oxygen exposure will decrease browning. Oiling the surface using the pit as a shield and cling wrap pressed tight to the surface will all help to decrease the oxygen exposure

                                    2. I usually use saran wrap. I've also read that spraying it with a light coating of oil works.

                                      1. I live in avocado country. If you cover the cut half with a film of olive oil, then wrap and refrigerate it should be fine.

                                        1. lemon or lime juice on the cut surface: or cut the brown cut surface off to use the remaining avocado.

                                          The pit does not work.

                                          2 Replies
                                          1. re: laliz

                                            re: "the pit" left in simply means that that particular part of the avocado is not exposed to air. The pit is large. Exposure to air, over time, is what causes avocado fruit to brown.

                                            Would love to hear from folks who have cryovac/vacuseal experience.

                                            1. re: pedalfaster

                                              As I've mentioned a vac pack half an avocado didn't show even a hint of browning after 3 weeks

                                          2. Right now my store, which has been charging $1.39-1.99 all winter for avocados, has them 3 for $.99. They are ROCK HARD. Sigh.

                                            13 Replies
                                            1. re: sandylc

                                              Patience, my dear. Sometime next week...:)
                                              Avocados ripen at their own chosen speed.

                                              1. re: Veggo

                                                Sometimes I have purchased them so unripe that they are spoiled by the time they have sort of ripened - !?!?!

                                                1. re: sandylc

                                                  Sometimes the produce section has me confused.

                                                  1. re: sandylc

                                                    I posted elsewhere that about 20% of avocados in the US have gone bad, despite careful selection. Scubadoo97 agrees with me. I never had that problem the years I lived in Mexico. There must be challenges here with the transportation, time, and temperature.

                                                    1. re: Veggo

                                                      Yeah, probably more of the same growing/picking/transporting methods aimed at less spoilage and greater profit - with less attention to quality and nutrition and enjoyment.

                                                  2. re: sandylc

                                                    I grew up in an avocado grove (S. CA).

                                                    Currently live in the Midwest USA.

                                                    I *like* my avocados rock hard, green, and bumpy---when bought at a grocery store.

                                                    I ripen them on a tray in my kitchen. Use them once they are soft to the touch and black.


                                                    Holy guacamole! I would be planning a party!
                                                    Break out the margaritas and the salsa music!

                                                    1. re: pedalfaster

                                                      And the mariachi band, with tassled fedoras!

                                                      1. re: pedalfaster

                                                        It is an amazing price - clearly a loss leader.

                                                            1. re: sandylc

                                                              Thanks, I too am surprised. I'll pick some up for my father. He's on a low oxalate diet but avocados are not on the banned list.

                                                              Several years ago my mother was in a nursing home and was not eating. I would go there with cottage cheese and an avocado, which she would eat. I solved the other half of the avocado thing by giving it to one of the other residents in the dining room.