When avocados are cut open and exposed to air, the flesh turns brown quickly due to a process called oxidation. But just because it is brown does not mean that it is rancid or has gone bad.
An avocado will remain fresh and safe to eat for at least a day or two after the flesh has turned brown. Rather than judging freshness by color, it is best to let your nose be the guide. When avocados go bad you can smell the rancidity.
If the avocado still has a benign scent, especially if it was just cut open in the last day or two, you can be assured that it is still safe and healthy to eat.
Be mindful that once the oxidation process has begun, the clock is ticking on the freshness of that avocado. So be sure to eat it as soon as you can after cutting it open.
In order to prevent the browning of avocados, you can sprinkle the flesh with lime or lemon juice. The acidity in the juice will keep the avocado it’s natural green color longer by impeding the oxidation process. Another great idea is to use an avocado saver to keep them fresher for longer.
Photo: Avocado & Strawberries with Balsamic Vinegar by Jennifer
For the Avocado Aficionado
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