How to prevent the avocado from turning brown in a salad?: – Avocado (with the Latin name Persea Americana) is a species that grows wild from Mexico in the north down to the countries around the Andes in the south.
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Nowadays, the species is grown all over the world in places with a suitable climate. Avocado becomes a 20-meter high evergreen butter plant and has 12-25 cm long leaves. The tree does not tolerate frost and grows only in subtropical and tropical climates.
A normal avocado tree produces about 120 fruits per year. Scientists have revealing evidence from a cave in Mexico, which reveals that avocado was used as far back as 10,000 years BC. It is also believed that avocado tree cultivation began as early as 5,000 BC approximately.
Avocado can come in different forms. The most common form is pear-shaped. But spherical and egg-shaped avocados are also not uncommon. Avocado is also known as alligator pear, which reflects its shape and its leather-like skin.
The avocado is nutritious. Per 100g of avocado you get about 170 kcal, and 90% of the calories come from fat! It should be added that the fat content itself varies between 16-30%.
Many people live in the belief that the avocado contains a lot of protein, but it is completely wrong. To put it into perspective, broccoli actually contains more protein per 100g than avocado.
In contrast, the tropical fruit is rich in healthy, monounsaturated fatty acids and fiber that ensure it saturates well. In fact, several studies show that the fatty acids in the avocado can help reduce belly fat. Since the avocado is so low in calories, it should also be eaten in moderation.
One a day is healthy and good, but you should not indulge in avocado because it is healthy. No matter how many healthy nutrients it contains, the calories do not disappear.
- Benefits of avocado
- Mistakes that you should not do with avocado
- Why does avocado turn brown after cutting?
- How to prevent the avocado from turning brown?
- Leave the avocado core if you want to prevent the Avocado from turning brown
- Use of onion
- Use of olive oil
- Use of lemon juice
- Wrap avocados in plastic wrap if you want to prevent the Avocado from turning brown
- Crush avocado
- In the fridge
- Keep the avocado airtight in the zip bag
- Use of ascorbic acid
- Return the original shape of the avocado, if possible
- Keep the avocado in the freezer if you don’t have the opportunity to eat it soon.
- What should we do if avocado turns brown?
Benefits of avocado
Here are some of the benefits of avocado:
- The avocado is rich in vitamins A, C, B6, B12, and K, thus helping to protect the immune system and nervous system.
- It contains potassium which helps to increase blood circulation and maintain normal blood pressure.
- It is a good source of vitamin E which is essential for the nervous system.
- The main source of vitamin C acts as an antioxidant. Antioxidants are effective in combating cancer, Alzheimer’s, and a host of other diseases.
- It contains Vitamin D which is essential for maintaining a healthy skeleton.
- Rich in minerals and cholesterol-lowering substances.
- Reduces the risk of type 2 diabetes and cardiovascular disease in a person prone to these diseases.
- May help maintain vision.
- Healthy fatty acids help with memory, brain function, and skin.
- Rich in fiber, as much as 25-35g per piece, which contributes to a good feeling of satiety.
- A controlled intake of avocado can help increase metabolism and regulate fat levels in the body.
- High levels of folic acid which is extra important for pregnant and lactating women. In addition, it helps reduce fatigue.
Mistakes that you should not do with avocado
After purchasing avocado, you have to prepare the salad or the dish that you want to eat immediately. But there are some mistakes that you often do with an avocado. Such as:
Allow the pulp to oxidize
The oxidized avocado is edible, but certainly not appetizing. The pulp begins to oxidize as soon as it is exposed to the air.
Put it in the fridge while still unripe
We don’t always buy perfectly ripe avocado, on the contrary, most of the time it is hard as stone still immature. But putting it in the fridge hoping it will mature with the passing of the hours is a mistake. Avocado does not continue to mature in the fridge or does not do as it should, becoming only dark and soggy, but not ripe.
Peel it with the knife
Avoid peeling avocado with a knife, if you do not want to risk ending up straight in the emergency room with a knife stuck in the palm of your hand. A less infrequent event than you might think, especially the virtuous ones of blades and kitchen knives.
Cut it and serve it
It’s true: avocado is also good to cut and served. But there are other ways – very appetizing – to eat it. Grilled, not overripe otherwise it will be unraveled, peeled, and cut into half-centimeter thick slices lengthwise. Season them with the juice of half a lemon, a teaspoon of oil, a pinch of salt and ground pepper, then cook them for a maximum of 2 minutes on each side on the hot grill.
One pound contains around 160 calories, while a whole fruit can exceed 300 calories. Not really a cure-all, and not just for those with waist problems, even for those suffering from kidney failure, due to the high content of potassium. Therefore, eat one avocado per day or eat in a moderate amount.
Why does avocado turn brown after cutting?
No one will have failed to notice that, after splitting or preparing it and leaving it out in the open, the avocado turns black.
Sometimes when preparing our guacamole, various dishes, or simply when splitting the avocado and not consuming it almost immediately, it turns a darker color.
This is due to oxidation, which is nothing more than exposure to oxygen from the environment since the fruit has an enzyme called polyphenol oxidase and the color will depend on the exposure time. It does not affect the quality of the avocado at all.
Eating rusty avocado is completely harmless and should not be confused with a state of putrefaction. It is actually a chemical reaction and not a sign that the avocado is spoiling.
The brown part of avocado may seem unappetizing and may taste bitter, but it is still safe to eat. However, the more oxidation that occurs, the more tissues it will damage.
For example, mashing or chilling an avocado for too long can cause significant oxidation, which actually damages both the tissue that changes the texture and the taste of the fruit, becoming soft and sour. But, a little tanning will not make any difference.
How quickly the avocado browns depends on the environment, such as the amount of oxygen in the air, temperature, and acidity.
Warmer temperatures speed up the chemical reaction, turning the avocado brown faster. But if you sprinkle some citrus on top, the acidity will prevent rust and you can keep them cooler for longer.
How to prevent the avocado from turning brown?
Most people know that in order to benefit most and enjoy avocados, we need to eat them up as soon as possible. But sometimes we don’t want to eat a whole avocado at the same time, and so there is one inviting portion left that it would be a shame to throw away.
Fortunately, there are a number of natural tricks to prevent avocados from oxidizing, so they stay fresh and green for a longer period of time – it lets us save the remaining bit without having to worry.
Leave the avocado core if you want to prevent the Avocado from turning brown
The first tip to prevent the avocados from oxidizing and keeping them fresh is to leave the core of the avocado half and only use the half without the core.
However, remember that it only helps to preserve the avocado half that is in contact with the core. Any part which comes into contact with the air will quickly oxidize and lose its freshness.
Therefore, it is recommended to look for an alternative that mimics what the kernel does, but that covers the entire avocado.
Use of onion
This trick consists of cutting a quarter of red onion into large slices that can be placed in an airtight container.
Later, add the remaining piece of avocado that you want to preserve on top of the onion with the kernel facing up. Seal the container with an airtight lid and store it in the refrigerator.
This tip is very useful as the vapors secreted by the onion can help preserve the green color and freshness of the avocado. With this method, the sulfur emissions from the onion help keep the avocado fresh for longer.
Furthermore, the only part of the avocado that comes in contact with the onion is its shell, so the taste does not change. You can also keep the onion and reuse it in another recipe.
The typical onion smell does not rub off too much on the avocado – if you are sensitive, try this storage method first before trying to store large quantities of avocado dishes in this way.
However, if you do not mind the onion, you can use this method to store a cut avocado in the refrigerator for several days without the healthy fruit getting brown.
Use of olive oil
Olive oil is a natural ingredient that does not change the taste or aroma of avocados you want to keep fresh.
To take advantage of this trick, just spread out the olive oil on the portion of avocado you want to keep fresh and then store it in an airtight container. The oil stops the avocado from coming into contact with the air and oxidizing.
Use of lemon juice
Another ingredient that helps preserve the freshness of avocados is lemon juice. We all know that lemon juice adds a delicious taste to avocados because they complement each other well.
But in addition, the citric acid in lemons can dramatically reduce the oxidation process. For this, simply sprinkle lemon juice on the portion of avocado you want to store.
Squeeze a lemon and pour the juice into a bowl (about 20 ml are needed for each avocado). Take a kitchen brush and dip the tip of the bristles into the juice. Spread the lemon juice over the exposed pulp, moistening the brush again when necessary.
Another alternative option can be placing a large slice of lemon on top of the avocado if it has no core. In both cases, it is perfect to store avocado in an airtight container to preserve its freshness for 2-4 days at 3.8º C.
If you want you can replace lemon juice with orange, tomato, or vinegar, but keep in mind that these options will influence the taste of avocado in a marked way.
A very common method used in many homes and restaurants is to place an avocado in cold water to limit its contact with oxygen. It is only recommended if the remaining avocado is to be used relatively soon.
Wrap avocados in plastic wrap if you want to prevent the Avocado from turning brown
Plastic wrap is also great for storing avocados for a long time. Just cover avocado in plenty of plastic and then put it in the fridge. Even if the top becomes black after a day or two, the part below will still have a green, fresh color.
Tear off a piece of film about 30-45 cm long. Place the avocado close to the edge and wrap the film around it. Keep the plastic taut and roll the avocado, then seal the edges by folding them over each other. If you prefer, you can use a vacuum food storage bag.
If you do not want to lose any part of the remaining avocado, it is a good idea to make delicious guacamole if you want to store it for a long time. For that, you just crush the avocado and add a tablespoon of lime juice for each portion of the avocado used.
The acid from the juice helps prevent the avocado from oxidizing and changing color. To be even safer, you can place the crushed avocado in an airtight container, cover it with plastic wrap, and then put the lid on.
The plastic wrap and lid prevent oxygen from reaching the surface of the avocado, which prevents it from oxidizing. Later you can use the crushed avocado to make special guacamole or even use it in a salad.
Blanching is the method in which you treat avocado with hot boiling water and quickly treated with ice water. This will prevent the avocado from turning brown in a salad for a longer period of time. For this process you need:
- A large frying pan with boiling water
- An accurate timer
- A slotted spoon
- A bowl of cold water and ice cubes
- Ripe avocados
The process you need to follow:
- Place the avocado in a bowl of boiling water
- Place a ripe avocado in a pot of boiling water quickly.
- Leave the avocado in the water for exactly 10 seconds and then remove it, else the avocado will start to cook, no less, the enzyme is not destroyed.
- Immediately drop into the icy water
- In exactly 10 seconds, remove the avocado in the bowl with ice water and ice cubes with a slotted spoon, this will prevent the avocado from continuing to cook.
- Let it cool completely, then remove it from the water and dry it with a tea towel.
- Make one avocado at a time and repeat. The water should be boiling every time.
The principle of this procedure is to destroy the enzyme that is present in avocado to prevent it from turning brown.
In the fridge
In order to make an avocado last longer, you should always store it in the refrigerator. A fruit that has not been sliced can remain chilled for up to two weeks.
Place it in the vegetable drawer or on a free shelf. Leave the fruit in the refrigerator for 3-5 days. Keep in mind that if it is very soft and mature it could start to rot already within a couple of days.
When you take it out of the refrigerator, cut it right away as you normally do. If you let it return to room temperature, it may become mushy. You can store avocado in the refrigerator for up to 5 days, after which it will begin to go bad. Remember that if it is mature it is better to eat it within 3 days.
Keep the avocado airtight in the zip bag
Place the avocado half in an airtight zip bag (which you also use for your hand luggage). Pull the bag far enough to leave a small opening. Exhale deeply and suck all the air out of the inside of the bag with your mouth so that almost a vacuum is created. Put the bag in the fridge.
This is to protect the avocado from the oxygen in the air that causes the brown color. However, the vacuumed state did not last long when preparing.
After a short time, the bag will be filled with air again even after several attempts with different bags. These zippers do not seem to be really airtight. So wait and see what the avocado thinks of the method.
Use of ascorbic acid
Instead of lemon juice, you can use ascorbic acid powder. Ascorbic acid, also known as vitamin C is an antioxidant widely used in food preservation. It not only prevents the cut fruit from becoming dark but also gives more flavor to the meats since it has a sour taste like that of the lemon.
Ascorbic acid in contact with oxygen produces a reaction that prevents foods treated with it from combining with chemicals contained in foods with the consequent alteration of appearance, nutritional value, and flavor.
If you decide to use it to prevent the avocado pulp from becoming dark know that you should not exceed the daily dose of 1/2 teaspoon per person.
Return the original shape of the avocado, if possible
If you cut it in half or in quarters, reassemble the fruit by joining the individual parts. Press the pieces gently against each other before wrapping them with plastic wrap to minimize exposure to the air.
Skip this step if the avocado is cut into several pieces or if you have already discarded a part of it. Wrap the slices individually to keep them.
Keep the avocado in the freezer if you don’t have the opportunity to eat it soon.
Whether they are unripe or ripe, avocados will last a long time if you freeze them, however, since they don’t stand up well to the cold, this is not the best way to store them.
In particular, once defrosted they could have an uneven consistency. If you want to make sure they are delicious, the best thing to do is to find ways to use them before you need to freeze them.
If the avocado is ripe, you can keep it in the freezer for 3-4 months before it starts to decay. If, on the other hand, it is unripe, it can last up to 5-6 months.
What should we do if avocado turns brown?
Even after all the above preventive measures, still if avocado turns brown, what should you do? Throw it away or use the avocado. If the avocado is brown on the inside, you should above all rely on your senses and feelings. The following indicators will help you distinguish between a ripe and a spoiled avocado:
- If there is only a brown area under the avocado skin, it is most likely a pressure point. In this case, you can cut away the area and still use the remaining fruit.
- If the avocado has only one or two smaller brown spots on the inside, it is still edible in many cases. Simply cut away the spots and use the remaining pulp.
- However, if the pulp is streaked with brown spots or brown in several large areas, the avocado is no longer edible. In this case, you should discard the fruit.
- The same applies if the fruit is very fibrous and pulls thin threads. Then the avocado is no longer edible either.
- If there is an unpleasant smell or taste or even moldy spots, you should definitely not eat the avocado anymore.
- If the avocado has any visible mold at any point, you should never eat it again. It is then not enough to just cut away the moldy area since the mold spores can already have been invisibly distributed throughout the fruit.
By following the above method you can simply save avocado from throwing in waste and utilize every part of it. Even the seed can be planted in a pot if you want to and use it to decor your house and garden.
Though avocado is considered a superfood, it is better to eat it in moderation and not overdo it.
We’ll be very soon with these answers
- How to keep the Avocado from turning brown in the fridge
- How to prevent the Avocado from turning brown after slicing
- How to stop the Avocado from turning brown in a sandwich