Avocados are a peculiar fruit, to say the least. Additionally, you’re unlikely to consume the whole item because of their creamy taste and lack of actual sweetness (unless you’re sharing!). It turns out that a quarter of an avocado, or around 90 calories, is the suggested serving size. If you’re having it with black-bean chips for an afternoon snack, adding it to your supper salad, or spreading it over your toast in the morning, you probably won’t need much more. What to do with the remainder of the avocado is a perpetual conundrum. If you put it in the fridge in a ziplock bag, it’ll become a disgusting color of brown overnight. The question is brown avocado bad? Actually you can eat but still avoid to eat it.
Even if you are familiar with the most common method for avoiding the browning of avocados, which entails leaving the pits in the avocados to prevent at least some of the flesh from coming into contact with air, there is still a significant amount of fruit that is exposed. Unbeknownst to us, there are three tried-and-true methods that effectively stop brown spots from appearing on avocados. This is the proper way to accomplish it:
1 – Use onions:
It is recommended that you cut up a quarter of a red onion and put it in the bottom of a jar that can be sealed. On top of the onion should be positioned the avocado with the flesh side facing up. Because the onion’s vapours aren’t really reaching the avocado that you eat, there is no possibility of flavour transfer happening; this also stops the avocado from becoming brown. It’s possible that the onions may be kept as a bonus. It would be even better if you were planning on having a bowl of guacamole in the near future!
2 – Olive oil is a good choice:
The flesh of the avocado should be rubbed with some olive oil that has a flavor that is not overpowering. The oil serves as a barrier to prevent the fruit from oxidizing, thus preventing the development of brown spots and imperfections on the surface of the fruit. Keep the remaining portion in an airtight jar in the refrigerator until you are ready to use it.
3 – Add some lemon juice:
The citric acid in the lemon juice will, in a manner similar to that of olive oil, assist in preventing the avocado from becoming brown. Put your food away in a container that seals tightly to prevent air from getting in and contaminating it.
A quarter of an avocado, or around 90 calories, is the suggested serving size. If you put it in the fridge in a ziplock bag, it’ll become a disgusting color of brown overnight. There are three ways to prevent brown spots from appearing on avocados. On top of the onion should be positioned the avocado with the flesh side facing up. This stops the onion’s vapours reaching the avocado and stops flavour transfer. Olive oil is a good choice as it acts as a barrier to prevent the fruit from oxidizing, thus preventing the development of brown spots and imperfections.