Everyone has their preferred avocado preserving method, whether it's tightly pressing its skin to its flesh like a Band-Aid or giving it a healthy spray of citrus. But have you ever brought a little water or oil into the picture?
"How to Break an Egg," an excellent resource for eclectic cooking know-how, has two great tips you probably haven't heard before. The first comes from Janet C. deCarteret of Washington State, who keeps her avocados green by storing them flesh-side down in water spritzed with a bit of lemon juice. Meanwhile, Florida's Linda L. Wible lathers the exposed flesh in vegetable oil, then wraps that half in foil. We haven't tried either, so proceed with caution, but we do know that citrus-soaked or oiled up is better than the unappetizing brown alternative!
Got a favorite avocado saving technique?
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