18/07/2025
Avocados turning brown is a common kitchen frustration! It's due to an enzyme called polyphenol oxidase (PPO) reacting with oxygen in the air. You can use lemon alone or using both lemon and onion to preserve avocado which is a smart combination that leverages the strengths of each method to provide a more robust defense against browning.
Here's the simplest way, combining the best elements:
- Squeeze Lemon (or Lime) Juice: Lightly squeeze a few drops of lemon or lime juice directly onto the exposed green flesh of the avocado. A little goes a long way.
- Add red Onion (Optional, but good): Place a slice or two of raw onion in the same airtight container as the avocado, but don't let it touch the avocado directly if you're worried about taste.
- Seal Tight & Chill: Put the avocado (cut side up, if it's a half) and onion in a small, airtight container. Get as much air out as possible, then seal it and put it in the fridge.
That's it! The lemon juice stops the immediate browning, and the onion's vapors help keep it fresh in the sealed container. This will keep your avocado green for a day or two.
