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Soaking avocado halves in ice-cold water is another effective way to preserve their green color, especially if you’re prepping in advance for an event.
It works well for short-term use, though it’s not ideal for storing overnight — the extra moisture can make the flesh a bit mushy.
3. Lemon Juice: A Classic Technique
Squeezing a bit of lemon juice over the surface of the avocado is a tried-and-true method. The vitamin C in citrus slows the chemical reaction that causes browning, while adding a light, fresh flavor.
No lemon? Lime juice or a splash of white vinegar will also do the trick.
4. Olive Oil for an Air Barrier
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