With the rising cost of, well everything, who can afford to waste money on foods that spoil too quickly. I admit, there are certain foods I shy away from buying (i.e., raspberries) because they tend to spoil faster than I can eat them.
However, according to food experts there are a few tried and true ways to slow down the spoliation process on a few of our favorite foods…
Sure, I can whip through an entire bag of avocados if I make guacamole for girl’s night, but sometimes I like to ration creamy slices of this piece of produce for my morning toast or sandwich. So how can I possibly prevent the remaining avocado half from turning that gross brown color in a matter of hours?
According to Kathleen Riggs, food preservation and food safety expert at Utah State University’s Iron County Extension, slicing into and exposing your avocado to oxygen is what makes it turn brown (i.e., like a banana). However, you can reduce brown spots by rubbing the exposed avocado inner flesh with a thin layer of olive oil to create an oxygen barricade. Then place your remaining half in a sealed bag or container in the fridge.