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It’s no secret that Australians are avid avocado fans (remember when we freaked out over 1.2kg avocados). So when a Facebook user disclosed this cheap hack in Banish’s FB Page, Sustainable Swappers, we knew it would be rude not to share.
The user explained that brushing melted coconut oil over the open half helps to form a protective layer and prevents browning! Mind. Blown.
But why do avocados turn brown in the first place? Your favourite creamy fruit contains an enzyme called polyphenol oxidase, which when it comes in contact with oxygen, causes avocados to turn brown. Which is why the coconut oil trick works as it reduces its contact with air as much as possible.
Other hacks? Leaving the pip in the avocado half does work to an extent as it prevents the hollow from browning as the seed prevents exposure to air.
Additionally, lemon and lime juice is a strong antioxidant that will dramatically slow the browning process. You can start saving by squeezing a small amount of fresh juice over your avocado or guacamole will keep the avocado from browning for at least a day.
Similarly using plastic wrap (or beeswax wraps as an eco-alternative) to cuddle your avo will prevent oxygen from coming in and turning it brown!
This article originally appeared on Better Homes and Gardens.
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