Squeezing a little lemon juice onto the surface of the avocado is a proven method. The vitamin C in citrus slows down the chemical reaction that causes browning, while adding a light, fresh flavor.

No lemon? Lime juice or a little white vinegar will also do the trick.

4. Olive oil for an air barrier

Brushing a thin layer of olive oil on the cut surface creates a barrier between the avocado and the air. This helps preserve its color and texture, and also adds a little extra nutrition.

5. Wrap it tightly

Wrapping half of the avocado tightly in plastic wrap helps prevent exposure to oxygen. For best results, place half with the pit side down before packing. This helps prevent the flesh from browning.

Final Thoughts: Keep Your Avocados Fresh and Green

By using these simple and natural tricks, you can enjoy your avocados without the stress of a quick browning. Whether you’re making toast, salads, or dips, these tips help you save money, reduce waste, and keep your food tasty and beautiful.