Preventing Avocados from Browning - Tip of the Day

by Adeena Sussman, Posted Jun 22nd 2010 @ 9:00AM

Grayish-brown guacamole is not appetizing. Keeping avocodo pristine-green is easier than you think.

Exposure to oxygen is the culprit in browned avocado, and the acid in lemon juice can help slow down this oxidization process. But the best way to stop browning? Apply plastic wrap directly to the surface of a bowl of guacamole or gently on the surface of avocado slices; you'll find that fruit won't discolor for hours.

Filed Under: Tip of the Day
Tags: avocado, avocados, guacamole, oxidize

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Reader comments (Page 1 of 1)

6-22-2010 @1:15PM Megan said... You can also leave the pit in until you're ready to eat--either drop it in the bowl of guacamole, or keep it in the half that you are saving for later.

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