Avocados are the darling of Australian breakfasts, the star of our salads, and, let’s be honest, why some of us are still renting. With prices that can make your eyes water, it’s no wonder we’re keen to make every creamy, green morsel count.
But if you’re like most of us, you’ve faced the heartbreak of slicing open a perfect avocado, using half, and returning later to find the other half has transformed into a brown, slimy mess. Is there anything sadder than wasted avocado?
We’ve all tried the tricks—cling wrap, fancy containers shaped like avocados, or just crossing our fingers and hoping for the best.
But who needs another bit of Tupperware cluttering up the kitchen cupboards? Thankfully, there’s a simple, affordable solution that doesn’t require a trip to the homewares aisle or a degree in chemistry.
First, let’s talk about why avocados turn brown in the first place. When you cut into an avocado, you expose its flesh to oxygen.
This triggers enzymes in the fruit to react, causing that unappetising brown layer to form. While it’s not harmful, it’s not what you want on your toast.
Enter the humble lemon. According to chef advice, a quick squeeze of lemon juice over the exposed flesh of your avocado can work wonders.
The citric acid in lemon juice is a natural preservative, lowering the pH and slowing the oxidation process. In plain English, it keeps your avocado green and fresh for longer.
Here’s how to do it:
- Slice your avocado and use the half you need.
- Squeeze a little lemon (or any citrus) juice over the exposed flesh of the remaining half.
- Store the avocado face down on a plate or in a container in the fridge.
That’s it! No need for special gadgets or extra containers—just a lemon, which you can pick up for as little as $1.38 at Woolworths or $1.60 at Coles.
And if you’re wondering whether bottled lemon juice will do the trick, the answer is yes! While fresh is always best for flavour, bottled juice contains the same citric acid that helps prevent browning.
Some people worry that lemon juice will overpower the delicate flavour of avocado.
While you might notice a subtle citrus tang, most find it a pleasant addition, especially if you plan to use the avocado in salads, toast, or guacamole.
If you’re not a fan of lemon, lime juice works just as well, and even a splash of vinegar can help in a pinch.
Avocado-saving tips
Here are some tips to keep your avos fresh longer:
- Keep the pit in: Leaving the seed in the unused half can help reduce browning on the area it covers.
- Airtight is right: If you have a small container, pop the lemon-juiced avocado inside and press a piece of cling wrap directly onto the surface for extra protection.
- Use onion: Some swear by storing an avocado with a slice of onion. The sulphur compounds in onions can help slow browning, though they may impart a bit of flavour.
With avocados costing a small fortune, every little bit counts. Reducing food waste isn’t just good for your wallet—it’s good for the planet, too.
Plus, there’s nothing quite as satisfying as opening the fridge to find your leftover avocado looking as fresh as when you first cut it.
Have you tried the lemon juice trick, or have your avocado-saving secrets? Maybe you’ve experimented with other methods, such as cling wrap, olive oil, or even those quirky avocado containers.
We’d love to hear what works (and what doesn’t) in your kitchen. Share your tips, tricks, and avo adventures in the comments below!
Also read: $2 ingredient MasterChef Hayden Quinn swears by for flavourful winter cooking
