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  • Avocado Storage



    Hey guys i was just wondering the best way to store Avocados. Or can I split an avocado in half and safe the other half some how, i know the oxygen turns them brown so give me some tips here! Thanks!


  • #2
    1



    The best thing I've come up with is to mash it and freeze it. It's useful for much after it thaws out, but it makes good ice cream.


    I ended up getting a bunch from Sam's Club and had to find a way to use them up. It works in a pinch.

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    • #3
      1



      I always save the other half--leave the pit in, and squeeze some lemon juice over it so it doesn't turn brown. It'll last a couple days in the fridge (if you can keep yourself from eating it for that long!)

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      • #4
        1



        Honestly I put the unused half straight in the fridge. The dry air acts like a seal and slightly dehydrates the cut part, so no air exposure past the "seal". Try it sometime. I probably eat 3-4 avos a week and its what I do.

        Life on Earth may be punishing, but it includes an annual free trip around the sun!

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        • #5
          1



          Lemon/Lime juice does work great. Wrapping in plastic wrap helps, too. And honestly, it just LOOKS unappetizing..the brownish looking cut surface is still edible. Just put it in the fridge.

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          • #6
            1



            I just cut the brown skin off, don't do anything special otherwise.


            TT, no wonder you can't loose weight! Ha ha, I honestly don't recall if that is a goal of yours.


            The alligator pears (big think skinned avocadoes) are coming back into season here and the price is dropping, so I bought one yesterday. I'll have to start keeping a surreptitious eye on the neighbor's tree.


            Did you know that these types of avocados are the "real" ones? That the Haas is a mutation, discovered in the last century? Natural GM, if you will.

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            • #7
              1



              I think the most important thing is to rememebr to store the half with the pit/stone still intact. Dpn't know why but it always holds up better than no pit/stone (less browning or mushy texture later on).


              I learned this from quite a few Mexican restaurats I've been to (as well as Dominican family members that eat tons of that green goodness).

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              • #8
                1



                I put mine in the fridge too. I'm originally from SoCal so I'm a total avocado snob. I like mine slightly firm.. just ripe. Lemon juice kind of spoils the taste for me.


                I store mine in the fridge before I even cut them. Once I cut them I put them back in the fridge (like Cave Girl- with the pit in tact!) & they don't turn brown for a while... like days (if they last that long ;o) )


                I've also found that guac etc made with refrigerated avocados doesn't turn brown like those stored at room temp.


                Mmmm... avocado...

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                • #9
                  1



                  OTB, why the HECK would someone NOT lose weight off of 3 - 4 Avocados a week? They're full of good fat! I eat one a day!

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                  • #10
                    1



                    p.s. On The Bayou I did NOT know that! Fascinating! Evolution is at it again!

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                    • #11
                      1



                      OTB you sure are polite! ;-) I think by now Ive gotten used to your "direct" type of personality though.


                      Why would I not lose weight on avos? Most of the carbs are fiber...?

                      Life on Earth may be punishing, but it includes an annual free trip around the sun!

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