Others swear by squeezing some lemon juice over it. Some people rub an unused avocado half with oil to keep oxidation at bay. The key to keeping the browning from happening is to keep the flesh from being exposed to oxygen. It's not harmful to eat, but it's not particularly appetizing. Once it's cut, an avocado starts to oxidize, turning that green flesh a sickly brown color. Once an avocado is ready, you better cut it open within hours because it's not going to last. From salads to guacamole to much-memed millennial avocado toast, the weird berry (that's right- it's a berry) with the signature green flesh is one of the more versatile fruits, but also one of the more fickle. We love it, despite its fleeting ripeness and frustrating tendency to turn brown when you try to store it.
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