Avocado slices won’t turn brown if brushed with 1 common ingredient

Popular for their rich, creamy taste, health benefits and versatility that means they can be added to a huge array of dishes, avocados are now a staple ingredient in many households.

But while they may taste good, and be good for you, they do have a downside in terms of their shelf life. Like most fruits, avocados can spoil quickly once they've ripened and this will happen even faster once you cut into one and don't finish the whole lot in one go. If you slice an avocado and have any leftovers, you'll find that the remaining slices will soon turn brown and mushy. This is due to a natural enzyme called polyphenol oxidase which reacts with oxygen. So, once the fruit is exposed to the air, it kicks off a chemical process that causes browning. But luckily, there is a very easy way to slow this process down and it simply comes down to good storage. According to food experts, brushing slices of avocado with a thin layer of olive oil is the trick to keeping the fruit fresh and green for longer.

By brushing slices of avocado with olive oil, this essentially creates a barrier between the fruit and the air which helps to stop it from browning, as it reduces the amount of oxygen that can reach the flesh.

Plus, the oil has the added bonus of locking in a bit more flavour and can help to enhance the richness of the avocado, making it taste creamier than simply eating it as it comes.

Experts at The Spruce Eats explain: “Oil is an excellent barrier to oxygen. Brushing a thin layer of oil (olive or vegetable) onto the surface of a cut avocado will prevent browning. 

“While this method is great for whole fruit, it isn't ideal for guacamole since the surface is uneven and difficult to brush.”

Once you’ve brushed on some olive oil, experts recommend storing the avocado slices in an airtight container, or wrapping the fruit in cling film, and then placing it in the fridge.

The cold temperature of the fridge helps the fruit stay fresh and greener for longer by inhibiting the enzymes that cause oxidation.

Food experts at Hello Fresh said: “Always store a cut avocado in the fridge. This will prevent it from ripening any further and losing its texture. 

“Wrap the cut surface tightly with cling film, and use it within three days. If you have a very ripe avocado, then use it even sooner.

“If you don't have cling film handy, you could also try brushing the exposed avocado flesh with a light layer of olive oil. This acts as a barrier to protect the avocado, but it will add some flavour, too.”