Monday, September 20, 2010

The Best Way to Keep Cut Avocado Fresh

The Omega-3 fatty acids found in avocados are sensitive to light, air and heat and easily oxidize when exposed to them, causing them to brown and break down. This is why an avocado is often green underneath the pit but brown on the exposed surfaces surrounding it - the surface underneath the pit is protected from light and air.

Place the avocado in a clean sour cream or similarly sized opaque container with a piece of cut up onion. Cover with lid and refrigerate. A cut avocado will stay fresh for several days this way. I don't know for sure why this is, but I suspect that it has to do with the sulfuric acids that the onion releases. This is the same sulfur that makes you cry when you chop onions, but it is also used as a preservative. The onion smell/taste doesn't seem to transfer to the avocado, as far as I can tell.

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Created for Quest by Chris at:
foodelf.wordpress.com

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