2

votes

Avocado Oxidation

Answered on September 12, 2014
Created March 05, 2013 at 5:11 PM

What are the best tips for prolonging the oxidation in avocados? I would like to use them in more meals, make more guacamole but it always tends to turn brown and at that point it no longer appeals to me. I cannot bring myself to eat it and feel as if I'm wasting the time and effort making it. I have heard of adding lemon and lime, even leaving the pit in - yet it still tend to brown in a few hours.

Any help would be great!

Thanks :)

D8612a7c536e74f9855b70d8e97919b5

(1042)

on March 07, 2013
at 08:12 PM

I think this is a good tip. I have made guacamole with ample lemonlime juice (citric acid), but it still browns pretty fast. However, I bought some premade guac that had added ascorbic acid (vitamin C) and it stays nice and green for a loooong time after opened, even if the surface is not directly covered.

44348571d9bc70c02ac2975cc500f154

(5853)

on March 06, 2013
at 07:41 PM

Avocado oil might work great too, since its very high in Vit E whichs helps keep fats from oxidising. I always eat whole avocado, no matter how big it is ;)

F54a16e4caf4dc8da9ef1369f46a95cd

(591)

on March 05, 2013
at 07:36 PM

won't it oxidize though by the time it's thawed? or do you eat it very cold/frozen?

Ae3b7ea9f3755af32287825db8d98796

(2022)

on March 05, 2013
at 06:09 PM

SERIOUSLY?! That tip might change my life.

Ebb10603524dd22621c1155dd7ddf106

(19150)

on March 05, 2013
at 06:01 PM

The "put the pits back" thing is a myth / "old wives tale".

32652cb696b75182cb121009ee4edea3

(5802)

on March 05, 2013
at 05:26 PM

This is true. It freezes amazingly well, and thaws to a perfect consistency. I make guac and freeze it in ice cube trays, then just pull out a cube or two when I want it.

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12 Answers

4
0d2b1ff450021cca6683e4cecf2d6aec

on March 05, 2013
at 05:19 PM

Cut it up and Freeze

Ae3b7ea9f3755af32287825db8d98796

(2022)

on March 05, 2013
at 06:09 PM

SERIOUSLY?! That tip might change my life.

F54a16e4caf4dc8da9ef1369f46a95cd

(591)

on March 05, 2013
at 07:36 PM

won't it oxidize though by the time it's thawed? or do you eat it very cold/frozen?

32652cb696b75182cb121009ee4edea3

(5802)

on March 05, 2013
at 05:26 PM

This is true. It freezes amazingly well, and thaws to a perfect consistency. I make guac and freeze it in ice cube trays, then just pull out a cube or two when I want it.

3
203e35ffd7fcab30f07320ad8b150c95

on March 05, 2013
at 05:20 PM

For guacamole what has helped me was to put back each avocado pit and when done I put a piece of saran wrap right on top of the guacamole (so there is no air between the guacamole and top of the lid) hope this help:)

Ebb10603524dd22621c1155dd7ddf106

(19150)

on March 05, 2013
at 06:01 PM

The "put the pits back" thing is a myth / "old wives tale".

2
44348571d9bc70c02ac2975cc500f154

(5853)

on March 05, 2013
at 06:10 PM

Sprinkle on some vit c powder.

D8612a7c536e74f9855b70d8e97919b5

(1042)

on March 07, 2013
at 08:12 PM

I think this is a good tip. I have made guacamole with ample lemonlime juice (citric acid), but it still browns pretty fast. However, I bought some premade guac that had added ascorbic acid (vitamin C) and it stays nice and green for a loooong time after opened, even if the surface is not directly covered.

44348571d9bc70c02ac2975cc500f154

(5853)

on March 06, 2013
at 07:41 PM

Avocado oil might work great too, since its very high in Vit E whichs helps keep fats from oxidising. I always eat whole avocado, no matter how big it is ;)

1
Ee3fc615bbedc618ba442ed50ffd39c2

on June 27, 2013
at 12:44 AM

Put it in an opaque container w a chunk of raw onion. Green for months!! Prob not still good after that long but it works.

1
977d98d9ee4a3edba0141c0b3aa018a7

on March 05, 2013
at 05:52 PM

Extensive test on youtube: https://www.youtube.com/watch?v=ILpWk8A3UQQ

0
Dd1b220085ff251e08cad4f934ee683c

on June 27, 2013
at 11:32 AM

I eat a lot of avocados (2 a day). I buy some that are starting to ripen and some that are very unripe. I put the unripe ones in the refrigerator and the ones that are starting to ripen on the counter. This allows me to have avocados for up to 2 weeks without having to buy more. I get a few out of the refrigerator as I need them - usually giving them 3-4 days to ripen on the counter before I eat them. Works really well! Don't refrigerate ones that are already ripening - it gives you areas where they are overriped once you sit them out to fully ripen.

I've tried freezing avocadoes and have had NO luck. They turn soft and gross and taste much different. So I stick to the refrigerator method.

0
582e89904fef55ad5c7dac673653ef8c

(281)

on March 06, 2013
at 11:17 AM

I make my guac with lemon juice, avocado, and salt. Doesn't brown, tastes awesome.

0
3491e51730101b18724dc57c86601173

(8395)

on March 06, 2013
at 05:47 AM

I think it was on some morning talk show but if you drop the avocado (cut in half or peeled) briefly into salted water it won't brown.

0
89fa2da4805b0b4e54b77a5a20a2e206

on March 05, 2013
at 09:44 PM

Ive heard a shmear of mayo or even butter..but if im eating half ill keep the seed in the half im conserving, and plunk the shell (that ive scraped the flesh out of) back down onto it. Wrap it up in plastic wrap and into the fridge. Seems to help.

Oh and dont worry about the browned layer..just scrape it down and the green yummy avocado underneath should be fine still in most cases.

0
B36bbab16837fe6d60eb2b5a49a561ed

(314)

on March 05, 2013
at 06:59 PM

A little vinegar, on the exposed flesh, will help to stop it from turning brown as quickly. I have used this tip in the past successfully. I am pretty sure that anything acidic will do the trick, though.

0
04b157684e2dcfa867ff15db95145652

(325)

on March 05, 2013
at 06:49 PM

Squeeze lemon or lime juice over the exposed areas. It's not entirely foolproof, but it does help slow down oxidation.

0
Medium avatar

on March 05, 2013
at 06:47 PM

Buy smaller avocados and/or eat the whole thing. If you want to stop whole avocados from ripening further, just put them in the fridge. I do this with all fruit.

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