Storing Whole Avocados:

Once ripe, if you’re not ready to use the avocados, place them in the refrigerator. The cold air slows down the ripening process significantly. Stored this way, ripe avocados can last for another one to two weeks.

2. Preserving Cut Avocados:

Once you’ve cut an avocado, it’s a race against time to use it before it browns. Here are a few methods to keep cut avocados green:

• Lemon or Lime Juice: Citric acid is a natural antioxidant. Brush or squeeze lemon or lime juice over the exposed flesh of the avocado to prevent browning. Wrap it tightly in plastic wrap or place it in an airtight container before refrigerating.
• Onion Trick: Store the cut avocado in an airtight container along with a chunk of onion. The sulfur compounds in the onion help keep the avocado from turning brown.
• Olive Oil: Brush the avocado’s exposed surfaces with olive oil. This creates a barrier that limits oxygen exposure, reducing browning.

3. Freezing Avocados:

Freezing avocados is a great option if you have more ripe avocados than you can consume immediately. Here’s how to do it:

• Puree: Scoop out the flesh and puree it with a tablespoon of lemon or lime juice for each avocado to prevent browning.
• Storage: Transfer the puree into zip-top freezer bags, flatten out the bags to remove excess air, and seal them. Label the bags with the date. Frozen avocado puree is great for smoothies, dressings, or dips and can last up to six months in the freezer.

Using Preserved Avocados:

When you’re ready to use your preserved avocados, remember that while they might not look perfect, they’re still great for making guacamole, smoothies, or as a spread on toast. The slight discoloration (if any) doesn’t affect the taste and can often be scraped off easily.

By following these simple tips, you can enjoy your avocados for longer periods, making the most out of every purchase. Whether in a salad, a sandwich, or as a healthy snack, a well-preserved avocado is always a delightful addition to your meals!

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