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Old 09-16-2014, 07:16 AM   #1
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Avocados

Here's an article with some truly helpful tips on keeping a cut avocado from going brown instead of the myth still being perpetuated about leaving the pit in.

https://www.yahoo.com/food/how-to-ke...168129553.html

The article mentions brushing the cut surface with olive oil or lemon juice, and surprisingly enough placing the avocado (cut-side UP) on a bed of freshly chopped red onion. The theory behind that being the vapors the onion emits keeping the avocado from browning. Of course, all methods require being in an airtight container.

The avocados on our tree will be ready to pick in the next 2-4 weeks. They still have to ripen and soften once picked, which usually takes about a week or so, but if picked too soon the only thing they will do is basically rot and never get soft.

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Old 09-16-2014, 07:21 AM   #2
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Brush the avocado with olive oil mixed with lemon juice? The best of both methods.
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Old 09-16-2014, 07:28 AM   #3
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Quote:
Originally Posted by Caslon View Post
Brush the avocado with olive oil mixed with lemon juice? The best of both methods.
Actually, if you note, I wrote OR, but I guess you could do both.
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Old 09-16-2014, 08:22 AM   #4
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I think Caslon was making a suggestion. Oil and water-based liquids don't stay mixed, so that wouldn't work.
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Old 09-16-2014, 08:27 AM   #5
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Originally Posted by GotGarlic View Post
I think Caslon was making a suggestion. Oil and water-based liquids don't stay mixed, so that wouldn't work.
Didn't write that it would, only wrote guessed you could. Big difference.

And no, I don't think it was a suggestion since a ? was used. Each to their own opinion, only the OP knows.
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Old 09-16-2014, 08:51 AM   #6
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Originally Posted by medtran49 View Post
Didn't write that it would, only wrote guessed you could. Big difference.

And no, I don't think it was a suggestion since a ? was used. Each to their own opinion, only the OP knows.
No need to take it so personally. You guessed you could, I said why it wouldn't work. That's just having a conversation, no?
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Old 09-16-2014, 06:48 PM   #7
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I'm a self-admitted gadget junkie. (Needless to say that I always have a box of donations for charity!) I received this item and it works GREAT to save avocados. I find it saves the seed side best - perhaps it is because the seed helps hold it in place.


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Old 09-18-2014, 05:17 PM   #8
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Quote:
Originally Posted by medtran49 View Post
Here's an article with some truly helpful tips on keeping a cut avocado from going brown instead of the myth still being perpetuated about leaving the pit in.

https://www.yahoo.com/food/how-to-ke...168129553.html

The article mentions brushing the cut surface with olive oil or lemon juice, and surprisingly enough placing the avocado (cut-side UP) on a bed of freshly chopped red onion. The theory behind that being the vapors the onion emits keeping the avocado from browning. Of course, all methods require being in an airtight container.

The avocados on our tree will be ready to pick in the next 2-4 weeks. They still have to ripen and soften once picked, which usually takes about a week or so, but if picked too soon the only thing they will do is basically rot and never get soft.
On rare occasions when I've found myself out of lemons I've used a sheet of clingfilm (the tacky stuff you cover things in the 'fridge or the /wave - don't know what it's called over there) directly on the cut surface. It works 'til next day but lemon juice is best. Unfortunately, some types of clingfilm are unsuitable for use in contact with oily or fatty foods.
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Old 09-18-2014, 09:09 PM   #9
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Im not sure about an avocado half, but after I make guacamole , I spray the top with pam or some other spray oil. Just a light coat, but keeps it from turning brown.
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Old 09-19-2014, 10:41 AM   #10
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I'm liking the Pam spray trick especially since I have olive oil spray on hand. Thanks.
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