{"id":8496,"date":"2023-12-20T16:18:57","date_gmt":"2023-12-20T16:18:57","guid":{"rendered":"https:\/\/cookingwithdia.com\/?p=8496"},"modified":"2023-12-20T16:18:57","modified_gmt":"2023-12-20T16:18:57","slug":"easily-prevent-half-an-avocado-from-turning-brown-with-clever-method","status":"publish","type":"post","link":"https:\/\/cookingwithdia.com\/everyday-meals\/easily-prevent-half-an-avocado-from-turning-brown-with-clever-method\/","title":{"rendered":"Easily prevent half an avocado from turning brown with clever method"},"content":{"rendered":"

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Whether you’re spreading avocado on toast or making guacamole, leaving only half of an avocado might cause the inside of the fruit to transition from green to brown.<\/p>\n

Brown-looking avocados may be safe to eat, but they’re not very appetising to look at.<\/p>\n

Plus, a browned avocado tends to taste more bitter, which may not be the flavour you would want.<\/p>\n

And the softer texture may make an avocado feel too mushy when eating.<\/p>\n

Traci Weintraub, chef and founder of Gracefully Fed, told home and hospitality specialist Martha Stewart why avocados turn brown so quickly and how to stop it.<\/p>\n

READ MORE… <\/strong> Eggs will \u2018last twice as long’ in the fridge – only if this one spot is avoided<\/strong><\/p>\n

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“Avocados turn brown when their flesh comes in contact with oxygen,” Traci explained.<\/p>\n

When exposed to the air, the fruit essentially has a chemical reaction that produces melanin – the brown-black pigment.<\/p>\n

To prevent oxidation from occuring, and the browning, Traci recommends brushing the avocado with olive oil.<\/p>\n

Traci said this creates “an oily barrier between the fruit and air, thus preventing browning”.<\/p>\n

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