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Green Avocado

Brandon_75665

Any suggestions for keeping cut avocados green for as long as possible? Brushing with lemon, olive oil, leaving pit in, doesn't really work that well.

The best luck I've had was using an avocado that is really on the firm side. I've thought about a dip a citric acid bath, but haven't tried it. I've tried cooking sous vide at 105 F for an hour and a half but didn't help.

Need for sliced avocados thats going on grab and go sandwiches.

Thanks

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whenric

Use Ascorbic acid (vitamin C). Either sprinkle on, or make a solution and spray on. Don't do citric, which has minimal antioxidant power. Ascorbic has way more antioxidant power with minimal tartness.

Or use sodium bisulfite, 1g/1000g of avocado. But that's usually less available.

fisher23

The only way I have been able to keep it green is to vacuum seal it. Kenji Alt- Lopez says you can store them submerged in water. Alton Brown says sous vide at 104°F/40°C for at least two hours. I've tried two hours at 104°F it does slow it down a little. You could vacuum seal portions in small vacuum bags.

wolfiegirl

I was thinking for a short term storage, cut slices or halves might stay nice and vibrant in acidulated water. But after doing a little searching, I found out that was probably the least favorable 'trick'. I found this little bit of info you might find insightful (don't fret....it's a one-pager).

http://www.huffingtonpost.com/2012/01/10/keeping-avocados-from-turning-brown_n_1196633.html

Unless you're building the sandwiches on the fly for immediate consumption, I'd be leaning toward skipping the avocado altogether.

ipreferale

I recall posting a sous vide method here back in the day but cannot locate it. I believe it was a method by Dave Arnold and it worked perfectly. The temp was set to slow the enzyme that caused the browning.

whenric

The referenced answer on this page makes a deep dive. TL;DR ascorbic acid helps. Especially if put in a sealed container. Even more so if some diced red onions are in there too. https://cooking.stackexchange.com/questions/46494/browning-avocados-what-helps/53406#53406

Brandon_75665

Thanks for the replies

Autotrakker_584950

Not quite the same thing but I had the same question for Guac. Red onion worked better than most methods with "covering with water" came in second. What worked best in the end was I just barely covered with water and then I added ice. Each day I poured off some of the water and added more ice. Best results so far.