You might have to wait until they decide to ripen before rushing beyond the sweet region into mushy, sorrowful sludge. They are also not inexpensive. So, after the avocados arrive, you’ll want to maximize their worth by keeping them properly.
How to Select Avocados
Avocados, like other fruits, do not ripen until harvested. Therefore fresh ones are as hard as rocks. Look for textures that are uniformly hard or soft across their entire surface and that feel hefty for their size. Avoid any that have bruises or soft places, as well as those that have a depression between the flesh and skin. To test, shake the avocado; if the pit is loose, proceed to the next one.
When gently pushed, the flesh of ripe fruits will yield. However, because mature fruits bruise easily when handled excessively in markets, it is recommended to ripen your own at home. This requires planning ahead of time and purchasing them 2 – 5 days in advance to guarantee optimal ripening.
How to Keep Avocados
Refrigerate your avocados, at least not at first. If they are refrigerated too soon, they will not be fully mature. Avocados, like bananas, generate ethylene after being picked off the tree, which initiates the ripening process. A cool, dark room with an optimal temperature of 68 F is ideal for storage.
Fresh-picked avocados should ripen in a few days under these conditions. When the avocado is ripe, it should yield gently to pressure when squeezed but not be squishy.
Bag some avocados to speed up the ripening process. The ethylene gas is concentrated as a result of this. Other fruits, such as bananas and apples, will ripen faster if you combine them. If you adopt this strategy, keep a watch on your avocados since they will ripen before you know it.
How to Prevent an Avocado from Turning Brown
What Causes Avocados to Turn Brown?
Avocado is one of the most nutrient-dense and health-conscious fruits in the kitchen. Its applications appear to be limitless. Using an avocado, on the other hand, usually requires waiting until the last minute because the surface of the fruit quickly turns brown once cut. Under the peel of avocados is an enzyme called polyphenol oxidase. When the avocado is chopped, the enzyme reacts with the oxygen in the air, browning the surface of the flesh.
There are various common solutions to this problem, including leaving the pit in the center of the avocado, coating it with lemon juice, immersing a skinless avocado in water, or preserving a chopped avocado in an airtight container with a cut onion. All of these ways will slow the browning process, but because they will change the flavor or texture of the avocado flesh, they are less-than-ideal choices for many cooks.
Blanching the fruit whole before cutting it is a better way to keep avocados from turning brown. After cutting the fruit, the flesh can be exposed to air for many hours without browning significantly. Raymond Blanc, the famed French-born British chef, teaches this technique. This approach, according to Chef Blanc, works by destroying the enzyme that causes browning when the avocado flesh is exposed to air.
Prepare Your Materials
A few basic items are required for the blanching technique:
- Large frying pan
- a big bowl
- Cubes of ice
- Avocados that have matured
- Spoon with a slot
- Timer
- Towel
Fill the pan halfway with cold water and bring it to a boil. Then, to make an ice water bath, fill the bowl halfway with cold water and add a good amount of ice cubes.
Bring the avocado to a boil.
Drop a single ripe avocado into the pan of hot water using the slotted spoon. Start the timer and let the avocado in the water for exactly 10 seconds before removing it with a spoon. If you boil the avocado for more than 10 seconds, the enzyme will be destroyed; if you keep it in for less time, the enzyme will not be destroyed.
Allow the avocado to cool.
Place the avocado into the bowl of ice water right away, making sure it is completely submerged. This will prevent the avocado from cooking anymore. Allow the avocado to cool completely before removing it from the water and patting it dry with a kitchen towel.
Repeat the process to blanch additional avocados as needed. Allow each fruit’s water to return to a quick boil, and replenish the ice in the water bath as it melts.
How to Use or Store Avocados
Avocados are now ready to be peeled or chopped and utilized in your favorite recipes. They can also be kept uncut for future use. Once chopped, it will take many hours—at least four hours—for the avocado to turn brown. Browning may happen faster if the avocado is overripe before blanching.
When cooking guacamole, adding lime juice will help keep it from browning even longer. Wrap the guacamole in plastic wrap until ready to serve.
The Evidence Is in the Color
This is a blanched avocado that has sat on a counter for 6 hours after being chopped. Only bits of brown are beginning to appear. Even minor discoloration would be reduced if the avocado was stored in an airtight container or wrapped in plastic wrap.
When Should Avocados Be Refrigerated?
Whole avocados can be stored in the refrigerator for up to 1 – 2, unpeeled or two weeks, once mature. Simply place it in the crisper drawer. When exposed to air, the flesh of the avocado quickly darkens. Thus it is critical to work swiftly with the meat once the avocado is chopped. The addition of an acid (often lemon) slows down the darkening process.
Avocado slices should be stored in the refrigerator. Cut avocados, like apples, to oxidize fast and turn brown. While this does not render them inedible, it does make them look unappealing. Brush the exposed flesh of a cut avocado with lemon juice, cover tightly with cling film, and refrigerate. The acidity of the lemon juice, as well as restricting the amount of oxygen that comes into contact with the fruit’s flesh, serve to prevent oxidation. You can also use a store-bought avocado keeper. In any case, chop the avocados as soon as feasible.
Avocado Pickles
Pickling avocados is another method of preserving them. Avocados that are just about ripe but remain firm are ideal for pickling. You can refrigerate it for a week.
To make avocado pickles, combine one part water with one part vinegar in a saucepan with salt, sugar, and whole spices such as peppercorns or coriander. Bring it to the boil, remove from the heat, and set aside to cool. Remove the peel and pit from the firm-ripe avocados and cut them in half. Fill a container halfway with the vinegar mixture. Allow at least a couple of hours before serving, but a day or more is preferable.
Over time, the color will fade. Make sure the avocado pickles are completely submerged in the brine. Pickled avocados, unlike other fruits and vegetables, should not be canned in hot water or under pressure.
Avocado Preservation
Avocado puree that has been frozen is ready to use in guacamole, smoothies, or salad dressings. In fact, freezing is the only way I’ve found to keep this tasty and healthful food for an extended period of time. If you happen to find a good deal on avocados or have a prolific avocado tree, here is what you should do with the extras you won’t be able to consume fresh.
Before freezing unripe avocados, keep them out at room temperature until the flesh yields easily when pressed with your thumb on the peel. After they get ripened, you can refrigerate them for 1 to 2 weeks.
Here’s what you need to do for prolonged freezer storage:
Each avocado should be cut in half lengthwise. Insert (carefully) a chef’s knife into the core of the giant avocado pit and twist it. The avocado pit will easily come out.
Using a spoon, scoop out the ripe avocado flesh. Alternatively, cut the meat into cubes or slices using a paring knife and peel the pieces away from the skin.
Fill a blender or food processor halfway with avocado flesh. 1 tablespoon lemon or lime juice for every 8 ounces of avocado flesh (about 1 medium avocado). The citrus juice’s acidity prevents discoloration, and the vibrant flavor is great in guacamole or salad dressing later on.
Blend the avocado and citrus juice until completely smooth. Put the puree in freezer bags or containers. Before sealing bags, push out as much air as possible. Allow 1 inch of headspace in freezer containers since the avocado may expand as it freezes. Label and seal.
Frozen, acidified avocado puree can be incorporated immediately into smoothies. Thaw the avocado before using it for guacamole, salad dressing, taco topping, or other recipes.
What to Avoid
Avoid freezing avocado chunks, slices, or whole halves. Their texture and color do not hold up well after freezing. Avocado, even mashed, does not freeze well. The acidity of the added citrus juice is uniformly distributed throughout the avocado product, which is why the smooth puree freezes so much better.
If you want your guacamole mashed and chunky, here’s what you can do to increase the texture: To the frozen and thawed avocado puree, add roughly mashed or chopped fresh avocado.
To Conclude
We know how beneficial this fruit is to us, but I believe the most difficult task is determining how to keep them fresh or edible for a longer period of time.
We mentioned some tips on how to pick, store, and even keep them longer, so try one of our approaches and let us know how it goes.