The best Tricks so that the Avocado does not turn black
This fruit has become a common ingredient in our kitchens , and there are also many studies that confirm its benefits .
It is rich in healthy fats , controls blood pressure and cholesterol levels , prevents fluid retention and has vitamins of groups A , C , D , K and B , among others.
The ideal is to choose the avocado well from the moment we buy it in the store: not too ripe, not too green. Once opened, the oxidation process accelerates and if we do not consume it in a short time it takes on an unpleasant brown color .
Here are the best tricks to prevent avocados from browning prematurely :
1. Lemon juice
Lemon juice is an ideal antioxidant for slowing down the avocado browning process. You just have to squeeze the lemon over the avocado , and that will prevent it from turning black for at least 1 day. You can also use this technique for guacamole.
2. Olive oil
Food deteriorates when in contact with oxygen , which is why some preservation methods such as vacuum packaging, for example, are based on removing all the air from the container where the food is located.
Olive oil serves as a barrier to the entry of oxygen , that is, if we spread it on the avocado it will prevent it from oxidizing. While this method is very useful for whole fruit, it is not useful for guacamole , as the surface is uneven and difficult to cover evenly.
3. Plastic wrap
Plastic wrap can also be effective in preventing oxygen exposure. To protect an already opened avocado, we simply have to wrap it as much as possible so as not to leave air spaces.
If it is a seedless avocado half, we must make sure that the hole in the center of the fruit is well covered with the plastic. This way we will achieve a more hermetic seal .
4. Onion
Onion can also prevent early oxidation of food. So a good way to extend the life of the avocado is to keep it in a container with chopped onion. For this trick it is better to use red onion, since it contains a greater amount of flavonoids that act as a natural preservative . But be careful: we must avoid that the soft part of the avocado comes into contact with the onion, since it could absorb its flavor. It should only touch the skin.
