Avocados are a healthy addition to your diet. Adding avocado to a sandwich, salad and or a dip gives you a boost of over 20 vitamins and minerals. Avocados have a tendency to turn brown if not used right away. Enzymes called polyphenol oxides attack the flesh of the fruit, changing its colour, and like many fruits, avocados turn brown when exposed to oxygen. Taking a few steps when choosing and preparing an avocado can help prevent browning.
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Things you need
- Citrus (lemon, lime or white vinegar)
- Cling film
Choose a ripe avocado. The fruit should be firm when squeezed, but not mushy. Mushy means the avocado could already be brown inside.
Slice the avocado lengthwise around the pit. Twist the two halves to separate the fruit.
Remove the pit by sliding a spoon underneath it and scooping. If storing the avocado in halves, sprinkle with a little lemon or lime juice on the fruit, seal in it cling film and store in the refrigerator.
Scoop the flesh from both halves into a both. Lightly mash the flesh with a fork.
Add a small amount of citrus (lemon or lime). Place cling film over the avocado and press firmly, removing any air pockets.
Store the avocado in the refrigerator until you are ready to use it.
Tips and warnings
- If you don't plan to use your avocado for a few days, buy firm, unripe fruit. You can ripen the fruit at home by placing it a brown paper bag.
- Any citrus or white vinegar will prevent browning. Some people prefer the taste of pineapple or orange, though it will give the avocado a sweeter taste.
- Leaving the avocado pit with the avocado does not prevent browning. The only thing the pit can do is prevent exposure to oxygen.
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