It can be frustrating to buy avocados on sale in the summer, only to find them turning brown just a few days later
Starting the day with mashed avocado on toast is not only tasty but also a healthy choice. Yet, frustratingly, avocados purchased for a bargain in summer can spoil within days.
The rich creaminess of avocados comes from their high fat content, which, once sliced open and exposed to air, oxidises quickly causing them to brown prematurely.
In sweltering summer temperatures, the challenge to keep avocados from rotting is real as they require moisture and cool conditions to remain edible.
Nevertheless, Taesha Butler, culinary expert and creator of The Natural Nurturer website, has a nifty trick to prevent you from tossing out overripe avocados too often.
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According to Taesha: “Brush the exposed flesh with a little avocado or olive oil. This will create a barrier between the flesh and air, slowing down browning. I find a pastry brush is perfect for the job,” reports the Express.
You might wonder how olive oil could possibly extend the life of a cut avocado. Well, it’s quite innovative – applying a coat of olive oil can indeed help preserve the fruit.
It acts as a sealant for the skin, limiting oxygen exposure. Beyond acting as a barrier to air, oil helps avocados hold onto moisture better, reducing the likelihood of quick browning.
For best results, after applying olive oil to the avocado, wrap it in cling film, place it in an airtight container, and store it in the refrigerator. This method could add up to a week to the avocado’s lifespan.
The trick to maintaining the freshness of sliced avocados lies in limiting their exposure to air, which is key to ensuring they remain appetisingly green and flavoursome for an extended period.
Seeking to preserve an entire avocado after returning from the store with one? Best practice suggests letting it sit on the counter until it’s perfectly ripe before popping it into the fridge.
Once ripened, avocados can enjoy an extended shelf life when refrigerated, yet it’s critical they first be allowed to mature to full flavour naturally at room temperature.
Chill temperatures will arrest the avocados ripening stage an event that might result in a disappointing taste profile bitter or mushy instead of rich and creamy.
A quick tip to gauge an avocado’s ripeness: scrutinise the stem. Should the stem resist pressure and not budge, you’re facing an unripe fruit; conversely, if the stem detaches without effort, it signals ripeness.
Taesha shares: “Ripe avocados that are whole and have not been cut open can be stored in the refrigerator. This greatly prolongs their life and they usually stay perfectly ripe in the fridge for about three days.”
