Avocado has to be one of the most popular - and particularly healthy fruits - in the kitchen, its uses are endless. Unfortunately, using an avocado means leaving it until the last minute because once cut, the surface of the fruit quickly turns brown.
There are several solutions to this problem. Popular methods are to leave the pit (the large stone in the centre) in; cover in lemon juice; place the skinless avocado in water; place in an airtight container with a cut onion. These methods will slow down the browning but as most affect either the flavour or texture are not ideal.
Why Does an Avocado Turn Brown?
Avocados have an enzyme called polyphenol oxidase under the skin. Once the enzyme in the cut avocado comes into in contact with oxygen in the air, the avocados to turn brown.
Chef's Secret to Stop Your Avocado Going Brown
This secret was given to me over thirty years ago when I was taking a cooking class in middle school- yep! Home Ec was still a thing! I have used this method ever since, and it has never let e down. The avocado will stay fresh and green for several hours after cutting or if made into a dish.
As the browning is enzymatic, the best way to stop the browning, is to destroy it, he explained. Follow the steps to see how to do it in the following steps.
Supplies:
The blanching technique requires a few basic supplies:
- Large pan
- Large bowl
- Ice cubes
- Ripe avocadosÂ
- Slotted spoon
- Timer
- Towel
Fill the pan with cold water and bring it to a rapid boil. Then, fill the bowl with cold water and add a generous amount of ice cubes to create an ice water bath.Â
Boil the Avocado:
Use the slotted spoon to carefully drop a single ripe avocado into the pan of boiling water. Start the timer, and leave the avocado in the water for exactly 10 seconds, then remove the avocado, using the spoon. If you boil the avocado for more than 10 seconds, it will start to cook—if you leave it in for less time, the enzyme will not be destroyed.
Use or Store the Avocados:
Your avocados are now ready to be cut or peeled and used in your favorite recipes. They can also be stored, uncut, for later use. Once cut, it will be several hours—typically at least four hours—before the avocado starts to turn brown. Browning may occur more quickly if the avocado was overly ripe before blanching.Â
If you are making guacamole, adding lime juice will help prevent browning even longer. Cover the guacamole with plastic wrap until it is ready to serve.Â
The Proof Is in the Color:
This is a blanched avocado that has been sitting out on a counter for 6 hours after it was cut. There are only tiny specks of brown starting to appear. Even this slight discoloration would stay away even longer if the avocado were placed in an airtight container or covered with plastic wrap.
