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How to Keep Sliced Avocados From Turning Black

by
author image Kat Long
I am a freelance journalist and author of the forthcoming book THE FORBIDDEN APPLE: A Century of Sex and Sin in New York City (Ig Publishing, January 2009). I have a number of years' experience in writing about local culture in New York City, including trend pieces, food and restaurant reviews, celebrity profiles and investigative stories. In addition, I've written about topics of national scope for Playgirl, BUST, PlanetOut Publishing and other outlets. I am currently looking for freelance writing assignments that have the potential to develop into long-term working relationships.
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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