3 brilliant ways to keep an avocado fresh

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I grew up eating avocado both sweet and savory. I've always loved them either way. My usual is simple, sliced avocado with honey or raw sugar and milk in bowl. In the US few people eat avocados this way, but in places like Brazil and the Philippines this is a very common way to have avocados.
A friend of mine who's parents lived next to an avocado farm would regularly send us bags of avocados during their season in California from spring to late summer. We'd have bags of avocados around the house waiting to ripen. We ripened them in batches so that we wouldn't have to eat 60 avocados in a matter of days. Even so, there were times they would all be ready at once. It was either eat them all as fast as we could, give them away or keep them as fresh as possible before going bad. Here are 3 ways to keep an avocado fresh!
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1. Refrigerate before cutting
First things first, if you haven't cut into the avocado and want it to keep longer simply put it in the refrigerator whole as is. This will keep it fresher for up to 2 weeks depending on the ripeness. Make sure not to put them in an air tight container, just leave them free to breath in the fridge. If the avocado has yet to ripen this will also slow that process down and keep the avocados for an extended period of time.
There are a couple ways to keep avocados from oxidizing once cut open. Oxidation doesn't exactly mean it's going bad, it's simply turning color due to the enzymes in the avocado called polyphenol oxidase (PPO) being exposed to the oxygen in the air.
As you cut open the fruit you also cut open its cells. Naturally a chemical reaction between polyphenol oxidase and oxygen will occur, reshaping the phenolic compounds in the tissue of the fruit. This repeating chain of molecules causes the brown pigment.
You can easily just scrape this brown layer off and everything beneath it will be fine. However, to avoid try and avoid the oxidation process here's what you can do.
2. Delay oxidation of enzymes with citrus
Use a thin layer of lemon or lime juice over the surface of the exposed flesh of the avocado. You can simple just squeeze a few drops right on top then spread over evenly with you finger. Lemon and lime are fairly high in acidity and vitamin C, paired with their natural antioxidants this helps delay the PPO driven oxidation.
Put the avocado in a ziplock bag and place in the fridge. If you want to avoid using a ziplock bag you can also dampen a piece of paper towel with a squeeze or lemon or lime, gently press the paper towel right over the exposed flesh of the avocado. Then place in the fridge as is until your ready to eat.
3. Limit oxygen exposure
Cover the avocado with plastic wrap by laying the plastic right on top of the exposed flesh of the avocado. This creates a barrier from the air, keeping oxygen from being further exposed to the fruits' flesh. Keeping the seed in the avocado help the center where the seed is actually touching the flesh. Keeping less of the flesh exposed to the air results in less oxidation due to less surface area reacting to oxygen
How avocados ripen
Avocados ripen once picked off the tree. Unlike most fruits that ripen on the tree or vine avocados begin their ripening process when plucked from the tree. However, they do build flavor and character while on the tree which is then carried over to the ripening process.
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How to pick the right avocado
When buying avocados in the store choose avocados that still have the stem or button intact. Avoid avocados that have a little crater where the stem once was. With the stem removed, the inside of the avocado is exposed to the air and likely to cause premature oxidation which will lead to browning. This can also lead to rotting without even having the chance to ripen.
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