How to Keep Avocados from Turning Brown

Avocado is not only rich and delicious, it is also packed with nutrients! Unfortunately, like many other fruits, cut once it has been it is very difficult to keep avocados from brown. There are various ways to prevent this, including a complete maintenance free one, let us first learn a little more about this wonderful fruit and what causes avocados to turn brown.

Avocados mines have been discovered buried with mummies in Peru that dates back many, many centuries. Fruit flourished in Central America, especially Mexico, the Aztecs called it aquacade, which roughly can be translated to the testes, because of their similarity when they are hanging from a tree. The milky fluid from avocado seed becomes a deep reddish brown when exposed to air, which was used as ink by the Spanish conquistadors.

The "butter pear" or "alligator pear" as it used to be known is often conceived as a vegetable, actually, but it is a fruit. Avocados have a creamy texture, they are not too sweet, and they contain a lot of monounsaturated fats, which help to maintain a healthy heart. They are very high in vitamin E, fiber, foliate, potassium and many other minerals that contribute greatly to your health. In short, they are quite good for you!

The naturally occurring process that causes avocado browning is called oxidation, which occurs when something starts to break down when exposed to air, for example metals such as copper and iron as rust. When a fruit as avocado, apple or banana is exposed to air, it also begins oxidizes, turned an unappetizing shade of brown. The most common way to halt or reduce this process by adding citric acid to the exposed fruit. Citric acid is a naturally occurring acid found in many fruits and vegetables, as lemons and limes. It is a strong antioxidant, unfortunately it does not give it a slightly sour taste to the fruit when added. An alternative method is to keep air away from the avocado flesh exposed by placing plastic wrap tightly around the cut fruit before it is stored in the refrigerator. Some say that putting an avocado in boiling water quickly before peeling it works. The skin may be black, but the fruit will not turn brown after cutting. One myth involves leaving the e hole in one half of the cut avocado to stop it from brown, this does not seem to work.

Without doubt the best way to keep avocados from brown to invest a very small amount of a product called eggstrafresh . It is scientifically proven to dramatically reduce oxidation and retain moisture. Oxidation and moisture loss are the two main factors leading to bacteria, mildew and nasty odors, some of the warning signs of food spoilage. eggstrafresh will not only improve the taste, flavor, texture and natural color of avocados, but all your food, and it will save you thousands of dollars a year.