The other day geeksugar was eating a salad and complaining that the avocado had gotten a little mushy, brown, and overall blah-y. I suggested that she do what I do. Whenever I pack a sandwich or salad that has avocado as one of the ingredients I don't add the avocado until I am just about to eat it. Pack the made sandwich and the fruit on the side much as you would an apple. Then when you get to work or your picnic cut it open. It's easy to slice a ripe avocado with a plastic knife and you can quickly put chunks of the delicious fresh flesh on your dishes.
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Avoid Yucky Avocados
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I love avocado but I often run into the same problem as geeksugar! I'll have to remember this idea!
1Yeah, definitely do not cut an avacado until you are ready to eat it. The oxidization (is that a word?) turns it all brown. It still tastes the same, but I guess it is a mind thing....who wants to eat something that is not the right color?
2a little bit of lemon juice rubbed on the exposed flesh should help reduce browning, but partysugar's tip of just bringing it with you is even better!
3I absolutely love avocados! I bring one to work with a knife often ... although I did try the cut it and put lemon juice on the outside thing once. It lasted from morning to late evening and hadn't oxidized at all!
4This may be a dumb question, but is there anything wrong with eating the brown parts? I don't...because it's gross looking, but I'm wondering if that means it has actually gone bad in the do not eat sense.
5This has nothing to do with avocado's browning but I actually had a salad with avocado's last night... which was kind of weird because I was at a bar and I was drinking Grey Goose with it.
Anyway, how well would the the lemon juice work if it were pre-added to guacamole? I hate when Guac gets discoloured and would like that pretty green colour to last longer.
6Phil, I always add some sort of citrus (lemon or lime juice) to my guacamole to keep it from browning. I find it definately prolongs the browning a day or two.
7great tip! Thanks!
8oo good tip. i dont actually like avocados all that much, too creamy!
9good idea, what i do is just squeeze some fresh lemon juice to them before i add them to anything. Doesnt go brown like that!
10I heard a great tip the other day, I wonder if it works (let me know!), but if you put the pit with the salad, the avocado should not go brown at all. Alternatively, if you want to bring just a half avocado and slice it when you're ready to eat your meal, leave the pit in, and it'll still be fresh, even though you didn't bring the entire fruit (veggie?)
11I've never heard of putting the pit in the salad, but I have tried leaving the pit in the avocado. When I eat one, I use the half without the pit and store the other half (with the pit) in my fridge, it definitely slows down the browning process.
12Never heard of leaving the pit in ... I'll definitely start doing that, thanks!! And yes, missnomi, it's a fruit. =) Weird, I know, lol!
13GREAT tips!
14I leave the pit in my guacamole, I don't know if it's a Mexican thing, but most of my family there does it as well. It really does work to reduce the oxidation, that and the fact that my guacamole takes lots of yummy lime!
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