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How to Keep Sliced Avocados From Turning Black

by |
author image Kat Long
Based in New York City, Kat Long has reported on environmental issues, heritage travel and historical conservation since 2009. She graduated from Sarah Lawrence College with a BA in writing and history. Her favorite local landmark is the TWA Flight Center at JFK Airport.
How to Keep Sliced Avocados From Turning Black
Sliced avocado on a cutting board. Photo Credit rezkrr/iStock/Getty Images

Avocados -- an essential ingredient in guacamole and other Tex-Mex favorites -- is high in heart-healthy mono- and polyunsaturated fats and other essential nutrients. While avocados can contribute to a healthy diet, storing cut avocados presents a challenge. Slicing avocados disrupts the cell structure of the fruit, exposing them to oxygen. Oxidation turns the cut surfaces brown or black in a couple of hours. Brushing cut avocados with an acidic liquid can keep them attractively green longer.

Step 1

Cut the avocado lengthwise, using a serrated knife to slice through the tough skin. When the knife edge hits the pit, rotate the avocado until the two halves separate. Gently pull the halves apart.

Step 2

Remove the pit from the avocado flesh and discard.

Step 3

Pour about 1 tbsp. of lemon juice into the small bowl. Dip a silicone pastry brush into the lemon juice and then sweep the juice over the entire cut surface of the avocado halves.

Step 4

Cover the avocado halves tightly with plastic wrap, making sure that the wrap is flush against as much of the avocado flesh as possible.

Step 5

Refrigerate the avocado halves until you're ready to use them. Cut avocados will stay fresh for only a day or two.

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