If possible, store the avocado with the pit in it. Removing the pit causes it to turn brown faster. Also, I've heard adding a little lemon juice can help, though I can't say I've ever tried it.R
Store in the fridge, with plastic wrap or a plastic bag touching all cut surfaces. We keep them at home for 3-5 days without any problems. If it's in a bag, it'll be fine - having plastic wrap touch the cut edges just keeps it from turning brown.
I usually do what Robin does, since I only eat a half of an avocado at a time. I put the pit back into the remaining piece and cover with the shell of the emptied out part that I ate. If you wait long to eat the remainder, you can cut off the part that is brown. The part underneath should be still good.Cheers,Arturo
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