Not Just Onions: How Top Chefs Extend the Shelf Life of Avocados
Avocados are among the most sensitive fruits, quickly shifting from too hard to too soft. Chefs around the world use clever tricks to extend their shelf life. Here are 10 winning methods for preserving avocados, including quotes from famous chefs on how they tackle the problem.
1. Leaving the Pit in the Avocado
Chef Gordon Ramsay's Method:
"If you're only using half an avocado, leave the pit in the half you aren't using. This will help reduce the amount of oxygen it is exposed to, which slows down the browning and fast decay."
2. Coating the Avocado with Lemon or Lime Juice
Chef Martha Stewart's Method:
"The acidity in lemon juice slows the browning process of the avocado. Simply brush the exposed part with a little lemon juice and store in an airtight container."
3. Wrapping the Avocado in Plastic Wrap
Chef Bobby Flay's Method:
"As soon as you cut an avocado, wrap it in plastic wrap as tightly as possible to prevent air exposure. This will keep it fresh for longer."
4. Storing with an Onion Piece
Chef Alton Brown's Method:
"Onions release sulfur compounds that help slow browning. Keep half an avocado in an airtight container with a piece of onion – it works wonders!"
5. Storing Whole Avocados in the Refrigerator
Chef Thomas Keller's Method:
"A ripe avocado will last longer if you store it whole in the fridge. This significantly slows down the ripening process."
6. Soaking Cut Avocado in Cold Water
Chef José Andrés's Method:
"To prevent a cut avocado from browning, place it in a container with cold water and store in the fridge. This creates a natural oxygen barrier."
7. Storing a Halved Avocado Face Down on a Plate with Water
Chef David Chang's Method:
"To prevent browning, place the cut avocado with the exposed side down on a plate with a thin layer of water. The water creates a barrier that prevents air from reaching it."
8. Rubbing Olive Oil on a Cut Avocado
Chef Yotam Ottolenghi's Method:
"Lightly oiling the avocado with olive oil creates a protective layer that prevents oxidation. It's a great trick when preparing guacamole in advance."
9. Freezing Ripe Avocado
Chef Julia Child's Method:
"If you have too many ripe avocados, mash them with a bit of lemon and store them in an airtight bag in the freezer. They'll last for months!"
10. Using Vacuum Sealed Containers
Chef Massimo Bottura's Method:
"If you have a vacuum device, store cut avocado in a completely airtight container. It keeps it fresh almost like the first day."
