Avocados have fast become one of the UK’s most popular fruits, loved not only for their health benefits but for their versatility. The humble avocado can be incorporated into a huge variety of dishes, including breakfast, brunch, salads, dips and even desserts, and as they’re pretty cheap to buy, that only adds to their appeal.
The only downside of an avocado is that, like most fruits, they don’t have a very long shelf life and once they’ve ripened, they can quickly turn brown and mushy before you’ve had a chance to eat them. But according to food experts, a simple storage hack can help to keep them fresher and greener for longer – and all you’ll need is an onion.
Experts say storing an avocado with slices of onion helps to slow down the browning process so the flesh of the avocado stays lovely and green even after you’ve cut into it, giving you an extra few days to enjoy the fruit.
This is because onions contain sulphur compounds which, when released, inhibit the enzyme in avocados that causes oxidation, the process that causes the avocado flesh to turn brown when it’s exposed to air.
Chula’s Restaurant and Cantina explains: “Onions contain sulphur, which prevents the enzymes in avocados from interacting with the air and turning brown.
“The easiest way to take advantage of this trick is to cut up some onion, line the bottom of a container, and place the avocado on top with the cut-side up. Then cover and store in the refrigerator.
“Not only will you have a fresh avocado long after you cut it in half, but you’ll also have some pre-cut onions for your next recipe!”
Food experts say the best way to store avocados to keep them fresh and green is to place them inside an airtight container that has been lined with slices of onion. Place the avocado on top and then put the container in the fridge. Using this method will keep your avocado fresh for a few more days without it turning and mushy.
The only thing to note is that this storage method can affect the taste of the avocado, as it’ll give it a slight onion flavour, especially if left in direct contact with the onion.
To help avoid this, make sure the cut avocado doesn’t directly touch the onion, or simply create some space between the two items inside your container.
Food Republic adds: “When you cut into an avocado, exposure to air is what causes it to brown. On the other hand, when you chop an onion, it releases sulfites. Like a match made in heaven, sulfites slow down the oxidation process in avocados, preventing their discoloration from happening so quickly.
“For this to work, use an airtight container like lidded Tupperware, and line the inside with pieces of onion. Place your cut avocado on top, seal the container tightly, and store it in the fridge. This technique will buy you at least a few more days of gorgeous, green freshness.”