GREEN AND BROWN
Avocados may be the creamiest wholesome treat, but how does one stop it from going brown once cut?
1. Just eat it all in one sitting.
2. Tossing or brushing it in lemon juice or vinegar is a short-term solution.
3. Brush a cut avocado with olive oil, which helps to prevent oxidation.
4. Some swear by keeping the pip in the mashed avocado, like in a guacamole. I find it is only effective for the avocado that touches the pip.
5. It may sound tedious but many believe by dropping an avocado into boiling water for 20 seconds and no longer, then plunging it into ice cold water will stop it browning . It sort of works but you must ensure it is not longer than 20 seconds as it can make the flesh bitter.
6. The best way of preserving a glut of avocado is to mash it adding lemon juice. Spoon into a glass jar ensuring it is no more than ¾ full because it will expand on freezing. Seal and freeze.