Avocado lovers, gather round—because the internet has just discovered a game-changing way to slice your favourite green fruit, and it’s got everyone talking. You’re not alone if you’ve ever bemoaned the sad, brown leftovers of a half-eaten avo.
But thanks to one inventive bloke, there’s a new hack in town that promises to keep your avocados fresher for longer—and it’s so simple, you’ll wonder why you didn’t think of it yourself.
Let’s set the scene: Mikey, a self-confessed avocado enthusiast, was on holiday in New York when he casually revealed his unique slicing method to a friend.
Instead of the classic ‘slice down the middle and twist’ approach, Mikey lops off the top of the avocado, exposing only a small portion of the flesh.
He then dips his knife into the fruit and scoops out what he needs, leaving the rest safely sealed in its natural skin.
The genius of this method? Minimising the exposed surface area dramatically slows down the browning process.
No more sad, oxidised avos languishing in your fridge. Just fresh, green goodness every time you go back for more.
Mikey’s friend was so impressed that she insisted he share the trick on social media. The result? A viral sensation, with over 4.7 million views and thousands of comments from avocado fans worldwide.
Some hailed it as ‘genius’, others admitted they’d never even considered not eating the avocado in one go. (Let’s be honest; we’ve all been there, but sometimes restraint is not on the menu.)
One said, ‘As someone who doesn’t want the whole avocado on my toast, this is amazing.’
One commented, ‘That’s actually really smart,’ while another said, ‘This [bloke] is using avocados like it’s truffle butter.’
Of course, there were also plenty of people who couldn’t fathom the idea of leftover avocado.
‘What’s leftover avocado?’ one commenter quipped, while another declared, ‘Not eating a full avocado with your toast is crazy work.’
But for those of us who like to savour our avos over a few days—or who are simply trying to stretch our grocery budget—Mikey’s hack is a revelation. It’s a reminder that sometimes, the simplest ideas are the most effective.
Why do avocados brown so quickly?
Here’s a quick science lesson for the curious: avocados turn brown when their flesh is exposed to oxygen, triggering an enzyme called polyphenol oxidase.
This reaction is harmless but makes your avocado look less appetising. Keeping as much flesh covered as possible will slow down this process and keep your avocado looking and tasting fresh.
If you’re keen to take your avocado preservation to the next level, here are a few more tried-and-true tricks:
- Leave the pit in: If you cut your avocado in half, leaving the pit in the unused half can help reduce browning.
- Wrap it up: Cover the exposed flesh tightly with cling wrap or pop it in an airtight container.
- Add acid: A lemon or lime juice squeeze can help slow oxidation.
- Store with onion: Odd as it sounds, storing your avocado with a slice of onion can help keep it green for longer (the sulphur compounds in onion help inhibit browning).
Avocados are a staple in many Australian households. They can be smashed on sourdough, tossed in a salad, or enjoyed with a sprinkle of salt and pepper.
With prices sometimes soaring, making the most of every last bit makes sense. Mikey’s method is perfect for those who want to enjoy their avocado over several days—no more waste or disappointment.
Have you tried Mikey’s avocado hack? Do you have any tips for keeping avocados fresh? Or are you firmly in the ‘eat the whole thing in one go’ camp? We’d love to hear your thoughts and tricks. Share your comments below and join the conversation!
Also read: You’re storing avocados wrong—try this simple chef’s hack
