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Is there a way to keep a cut avacado fresh for a few days?

I'm trying to plan a fast lunch/dinner for this week and i'd love some fresh avacado. I dont use an entire one only like 2 slices at most. Any way of cutting it and preserving it so it doesn't go mushy and brown?

asked by sdunleavy over 4 years ago
16 answers 6802 views
2b00435b fe24 44bb afe2 ad3364f28f79  1390710 10151917400148928 1193325941 n 1
added over 4 years ago

Cover it as tightly as possible in plastic wrap (cling film). If its still in halves, put them back together and cover tightly in plastic wrap. No matter what people say, its the air that causing it to brown. Keep it away from the air and it'll stay fresher for longer. Also, hitting it with some acid, say lemon juice or white vinegar will also help to alleviate oxidization.

22b9ddc9 fc61 48a3 949e dee341974288  liz and dad
added over 4 years ago

I do what Mr_Vittles does. What would happen if you covered the cut pieces in water??

2b00435b fe24 44bb afe2 ad3364f28f79  1390710 10151917400148928 1193325941 n 1
added over 4 years ago

Water is known as a universal solvent. They would dissolve and/or become water logged.

C8ffa92e 3766 46b4 8290 dbef5c382a03  james joyce 1
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 4 years ago

Or you could do what Taco Bell does and dry and turn it into powder and reconstitute with water. But using other preserving methods is basically a Sisyphean labor because as soon as you open up that artichoke the flavor begins to degrade. And in many cases it has begun to degrade before you cut it open. Haas avocados are the most traveled, literally, internationally. When they are seasonally available I'll chose the Fuerte which is even more perishable. The best solution is instead of eating two slices eat the whole thing. It won't kill you.

Dcca139f 78d5 41a3 b57b 6d6c96424a1c  img 7818
added over 4 years ago

Tightly wrapping the avocado in plastic (with a splash of lemon juice on the cut surface) and refrigerating works well if keeping the avocado for a day or so -- as others have written above. For longer storage, I wrap the avocado in plastic wrap, throw it in a ziploc bag, and freeze it. There's less browning in the freezer than fridge.

549d9fb3 53ef 4170 b68e 8bae2e055be7  dsc 0048b
added over 4 years ago

I've found that plastic wrap and then a ziploc holds it longer in the fridge too. At least till next day without much browning.

D347253b 88e5 4ba1 ab1b 7b10260231b2  stringio
added over 4 years ago

I use a food saver and half an avocado keeps several days.

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added over 4 years ago

I recently purchased some ascorbic acid powder to make Vitamin C Gummy Candies. It's nice to keep on hand, a tsp or so in a cup of water will keep fruit and avocado fresh when you dip those in the solution. Works great on apples cut apple slices and avocado. And recently, I dipped a half a cut potato in it wrapped in plastic wrap and it keep white a few days.
Why did have a half a cut potato? Because sometimes you just crave some potato chips and don't want or need a full portion.

E6f5e079 1551 4472 bc70 dcc35a71edc2  110
added over 4 years ago

All interesting answers, but my opinion is that old avocado is electable as president of the compost. Unless you're living on a desert island, buy something fresh for those you feed. Sorry if that's snarky, but it's how I feel about product.

84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo
Greenstuff

Chris is a trusted source on General Cooking

added over 4 years ago

I agree, except that I know that for a lot of places, avocados are too expensive to treat that way. First off, try to use it at one cutting. Second, use the preservation methods others have mentioned. But still, eat it up as quick as you can and still enjoy it.

E6f5e079 1551 4472 bc70 dcc35a71edc2  110
added over 4 years ago

Interesting. Buy ingredients you can't afford or suffer with the things you can? Greenstuff, you know as well as I do how to make something out of nothing. Magic is afoot, and it's not in preserving avocado. Let's go ahead, chef. Now I sound snarky again!

C8ffa92e 3766 46b4 8290 dbef5c382a03  james joyce 1
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 4 years ago

I'll join the snark posse here. Despite the fact that I live in a place where avocados grow on trees there is that category of fruits that just well, after you open them why bother? Have you ever seen avocado preserves or avocado jelly? Eating a two or three day old avocado is like eating road kill. Live large and eat the whole damn thing while they still taste good. It's good for you too.

E6f5e079 1551 4472 bc70 dcc35a71edc2  110
added over 4 years ago

Brings up the whole history of food. Young hunter person would bring the fresh kill into camp, and before refrigerators, you (the village) ate it all, now. I'll get all the fresh avocado out of my beard and ears and listen for your answers.

C0d1f1de 4134 43ba 9510 1d7a8caa31f3  scan0004
added over 4 years ago

If I'm using part of an avocado, I cut it along the short axis instead of stem to stern. Using the techniques above, I have minimized the exposed surface. And use the rest soon!
After all, some of don't live in California, or even on the West coast or another place where Nature's bounty is so much easier to come by...