Ripe avocados mashed or turned into creamy guacamole on a slice of sourdough bread and sprinkled with seasoning is amazing, and when something is that good, it’s easy to go overboard. But going overboard when shopping for avocados can leave you with a problem: too many avocados and not enough time to enjoy them before they go brown and mushy. Trendy social media guidance suggests storing avocados in water to maintain freshness, yet this method is not only ineffective but also poses a serious health risk that could leave you feeling unwell.
Submerging avocados in water generates a damp setting that promotes bacterial growth, including Salmonella. Despite the water appearing clear, contamination will occur as any microbes present on the avocado’s skin will flourish. Instead, there is a better storage method to keep this fruit from spoiling so fast, and it involves a citrus fruit.
Taking to the Homemaking Tips Facebook page, one group member claimed that lemons are the key to keeping avocados fresh longer.
John Wheeler wrote: “Y’all, I am shooketh! I read somewhere that storing avocados in the fridge with a lemon makes them last longer, so I decided to try it.
“The last purchase ended up in the crisper drawer of the fridge. Almost six weeks later, I see them when I’m making burritos and think, why not see.
“After just over five weeks, they were perfectly ripe and bright green inside still. I will never store them another way.”
The acids in lemons help to lower the pH of avocados and decrease the enzymatic activity, keeping them from turning brown.
Refrigeration slows down the ripening process. It’s best to refrigerate an avocado that is ripe or close to it.
However, avocados should be stored on the counter where they can ripen properly at room temperature before they are placed in the fridge drawer with a lemon.
If you refrigerate an unripe avocado, it will ripen eventually, but the texture and taste may be compromised.
