4 Ways to Stop Avocado Browning

Many avocado consumers know that rubbing lemon on it effectively slows down its browning. Some nutritionists also suggest boiling them before cutting them open to slow down their browning. Avocados ripen quick after they are harvested; hence they can turn brown quickly once you take them home. To slow the aging or browning rate of your favorite fruit, you should consider the following hacks or tips:

Blanch the Entire Fruit in Water

Fill a large pan with clean water, and bring it to a boil. Also, place ice-cold water in a separate container beside the boiling water. Place the entire avocado inside the boiling water for about 10 seconds. Make sure it spends no more than 10 seconds in the boiling water to prevent cooking and destruction of its enzymes.

Remove it from boiling water and drop it inside the ice-cold water before drying it with a kitchen towel. You may decide to cut and peel or store the fruit uncut after drying. Remember, boiling may alter its taste slightly.

If you have to take this step for several Avocados at a time, reduce the time spent in boiling water to 8 minutes. With a reduction in boiling time, you will ensure that all the fruits are removed from hot water and transferred into cold water before they are cooked.

Blanching this fruit in hot water before storage can also reduce the microbial load on the skin, thus providing better protection during storage.

Coat it With honey

Experts believe adding a thin coat of honey to an avocado’s skin can delay its browning. The honey coat will act as a barrier or shield against Oxygen, thus slowing browning significantly. Make sure you choose original, undiluted honey for this purpose. Using diluted honey may create an ineffective barrier, and the fruit may not be fully protected.

Honey can be messy when applied with bare hands on the avocado; hence you should use a clean brush dipped in honey and rubbed against the avocado skin. This will ensure a clean application. Submerge Avocado in Coconut Water

We all know the health benefits of consuming coconut water, but there is an unusual way of using this nature’s natural wonder. Submerging your avocado in coconut water is a temporary solution to prevent browning. The avocado may become mushy and lose its firmness if you leave it inside coconut water for a very long time; hence you should use this method if you plan to consume it within two days.

Alternatively, you can use coconut oil, but use no more than a teaspoon if you don’t have coconut water. Hardened coconut oil must be melted in a pan over high heat or in a microwave before rubbing it on the outside of the avocado. Apply the oil by brushing it on the fruit’s skin to seal it, and watch as the fruit remains fresh for several days. Experts recommend submerging it in coconut oil for no more than 20 minutes before storage.

Apply Lemon or Pineapple Juice

Another popular way of preventing avocado flesh from turning brown quickly is to apply pineapple or lemon juice to its outer region. Coat the fruit with pineapple juice and store it for no more than 2 days before eating it. Lemon and pineapple juice work because the acid in them will create a solid barrier against Oxygen, thus slowing down all chemical reactions that can cause the avocado flesh to turn brown. Remember, lemon or pineapple juice may add a tangy flavor to avocado after application.

Conclusion

Preserving one of nature’s best fruits is essential if you want to enjoy its numerous benefits for longer. Browning can lower the amount and efficacy of the delicious fruit’s phytonutrients. When protected adequately against browning, the fruit provides an abundance of anti-oxidants that scavenge free radicals and strengthen the immune system against certain infections and diseases. Avocado is also rich in Vitamins C, E, K, and B6. These are essential vitamins that perform varieties of functions in the body. The fruit comes with a substantial amount of omega-3 fatty acids that help lower bad cholesterol and improve heart health to reduce the risks of cardiovascular diseases. This food has also been found to be great for improved vision, reduced risks of osteoporosis, and improved digestion.