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How do I prevent fresh avocado spoilage?

I love fresh avocado on my salads and sandwiches, but I hate only using one half and having the other half go bad in the meantime.  I have tried putting it in an airtight container both in the fridge and the freezer:  it goes bad in hours in the fridge and goes bad as soon as it defrosts after freezer storage.  Am I doing something wrong here, or is it just not possible to store it once it's been cut?   


( 26 comments — Leave a comment )
Jul. 9th, 2009 10:10 pm (UTC)
I hate to say this but put plastic wrap DIRECTLY onto the avocado and it'll stay green longer. (It's the air that turns avocado brown).
Jul. 9th, 2009 10:11 pm (UTC)
Rub lemon juice and a little salt on the exposed bit. It'll help it keep a little longer.
Jul. 10th, 2009 11:13 am (UTC)
Seconded! Saving the pit helps, too, for some reason.
Jul. 9th, 2009 10:13 pm (UTC)
Yes, put plastic wrap directly on the avocado and/or put lemon or lime juice on it. But when it turns brown, it hasn't gone bad, it's just brown, it's still fine to eat.
Jul. 9th, 2009 10:16 pm (UTC)
Exactly. And if you wrap it with the pit still in it's little nook, that will help too. I do this and it stays good for a few days.
(Deleted comment)
Jul. 11th, 2009 04:56 am (UTC)
I think avocados smell like bacon when they go bad! ;)
Jul. 9th, 2009 10:13 pm (UTC)
Leave the pit in the side you want to store and it won't turn brown.
Jul. 9th, 2009 10:16 pm (UTC)
I've tried that, to no avail. Jasminelily, it sure *smells* bad when it's brown! I've never eaten it after it goes brown, so I guess it's possible that it's still good. Thanks everyone!
Jul. 9th, 2009 10:18 pm (UTC)
Leave the pit in and if you have a food Saver like device, use that. I could keep avocado halves for about a week using that method.
Jul. 9th, 2009 10:19 pm (UTC)
I don't know if this will work for you but I will mash the avocado with a fork until it's like a lumpy paste (yum, right? lol) and then freeze it ice cube trays covered in plastic wrap. You can thaw out one cube and spread it on your sandwich that way. I've done it and I really don't notice any difference in the flavor. It's just not sliced anymore, lol.
Jul. 10th, 2009 02:05 am (UTC)
I've never heard of anyone doing that; what a cool idea! I'm going to have to run an avocado experiment now. :P
Jul. 9th, 2009 10:20 pm (UTC)
Leave the pit in and put some lemon juice on it.
I swear by avocados [and mangoes] and eat them all the time, and this works well. Its a way of life where I live, in Miami.
(Deleted comment)
Jul. 9th, 2009 11:48 pm (UTC)
Sometimes I do! :D
Jul. 10th, 2009 02:48 am (UTC)
thank you for saying what I was thinking!!! :)
Jul. 10th, 2009 05:23 am (UTC)
my sentiment exactly, otherwise use the lemon juice method.
(Deleted comment)
Jul. 9th, 2009 10:59 pm (UTC)
Or instead of buying that, you could just set the other half (skin still on) on top of a plastic food container lid...
Jul. 9th, 2009 10:34 pm (UTC)
Store it with the pit still in it, wipe some lemon or lime juice on the flesh, and then press the plastic wrap straight onto any exposed flesh.

And, it's ok to eat after it's turned brown. Heck, you can just cut that stuff off and eat the rest if you want. It's just an oxidation thing, the same as an apple turning brown. The brown part doesn't taste as good as when it was green, but it's certainly still safe to eat.

You can also freeze the avacado after cutting. Just line a cookie sheet with some wax paper, then carefully lay the slices onto this and freeze. After they're frozen, you can peel them off, put them into a freezer container, and then only thaw the amount you're going to eat at any given time.
That's what we do for my baby. (Actually, often we give it to her still-frozen, because it thaws fast and is nice for her to chew on while it's still cold.)
Jul. 9th, 2009 10:55 pm (UTC)
It's not actually going bad. Yeah, it looks kinda gross, but it's perfectly fine. You can put lime juice on it too, in the baggy, and it'll stay green.
Jul. 9th, 2009 11:16 pm (UTC)
I just peel back the brown top layer and it's still green & fresh underneath.
Jul. 9th, 2009 11:37 pm (UTC)
I don't have anything to add that hasn't already been said. I just wanted an excuse to use my avocado icon.
Jul. 9th, 2009 11:48 pm (UTC)
Thank you. Avocados are made of awesome.
Jul. 10th, 2009 12:25 am (UTC)
Pour some lemon juice on the avocado. It really works!
Jul. 10th, 2009 12:40 am (UTC)
you know, i just made black beans burgers and put some sliced avocado on top. I wrapped the extra in plastic wrap, and that worked wonderfully. Then, I wanted to take a burger to work for lunch but I didn't want to deal with having to deal with the avocado, so i took out the slices, put them on the bread, put a little bit of ketchup over them (not completely covering, but somewhat), put the other piece of bread on, and closed the lid (plastic container, definitely not airtight). I put that in the refridgerator overnight and took it for lunch the next day. I warmed up the burger, which I had taken in another bag, and opened the container, and the avocado was still lovely! it looked like i had just cut it open. So i guess the ketchup helped.
Jul. 10th, 2009 12:43 am (UTC)
Seconding the plastic wrap directly on it comments above -- I have one of those suck-all-the-air-out thingies (Reynolds? whatever) and I just pop the unused half in a quart bag and vacuum seal it. The bags are expensive, but I wash and reuse them.
Jul. 10th, 2009 07:12 am (UTC)
I use plastic wrap directly on the flesh to stop any air getting in. They last a few days like this.

My mum uses foil for wrapping instead of plastic, I don't know if it's any better/worse. I think the point is to not let air in and plastic or foil can do that.
( 26 comments — Leave a comment )

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