The Trick To Stop Avocados From Browning Is So Simple You’ll Kick Yourself

Don’t you hate it when unused avocados go brown? Not only does the oxidation turn it an unappetizing color, it can be wasteful because you usually end up scraping off much of the edible part just to remove the brown color. But here’s a great tip to prevent browning that I would never have guessed.

I recently fell in love with avocado; this was during my transformation, when I realized how much better everything was with avocado. I went crazy for avocado for a while there, putting it in everything from my morning smoothies to every snack, lunch and dinner.

Aside from all the wonderful gifts that avocado offers like healthy fats, fiber, potassium, vitamin E, folic acid and the B vitamins, avocado for me enhanced every single food I put it in.

My only qualm with it was that it got brown too quickly.

I went looking for ways to extend the ripeness of my avocado and help it keeps its firmness and amazing yellow-green color.

I would leave the pits in, but still after a day my avocado would turn brown. I tried all the different tips out there like using plastic wrap on the surface and using lemon juice, but none of them worked. After a day or two my avocado would still have a brownish green film that I had to scrape off before consuming – YUCK!

But now, I have found a GREAT TRICK to keep avocado and guacamole from turning brown:

Put the avocado halves face down into a ½ – inch pool of water inside an airtight container, close the lid and put it in the fridge. Your avocado will stay green for up to 3 days.

It’s that simple! And it WORKS!