YOUR method for storing a cut avocado? "Eat the whole thing" doesn't count.

[Amerigo Vespucci]

I'm going to the market to buy tortillas, turkey, bacon, lettuce, tomatoes, ranch dressing and avocados. I want to make wraps. My guess is I'll probably use half an avocado today and the other half tomorrow. Is there a way to store it in the fridge without it turning brown by tomorrow? Is "eat the whole thing" REALLY the only acceptable answer?

[Chan790]

1. Assuming both uses contain lemon or lime...

lemon, lime or OJ. Citric acid is a preservative. It'll only buy you about 18 hours though. Squeezed, not bottled. Bottled doesn't work for crap for some reason.

Basically, when you buy your avocado, buy a lime. Limes are cheap right now. I got a dozen for $2 yesterday, they're cheaper in CA than DC certainly.

[Amerigo Vespucci]

3. I guess I could have wraps for lunch today, and breakfast tomorrow

That would solve the "how am I gonna use this in 18 hours" issue. Thanks.

[Chan790]

4. Also, yes. Leave the pit in the half you're not using.

Edit: Credit: mwdem for reminding me of that.

It decreases the surface area available to oxidize. Air tight containers like zip-top sandwich bags with all the air pushed out also help. Don't skin it.

Worst case scenario, only the exposed areas will oxidize and you can lop those off.

[mwdem]

2. You could try leaving the pit in it.

I usually eat the whole thing! Well, I'm sharing it with someone else.

[trof]

15. Miz t. says this works.

[surrealAmerican]

17. This works for me.

I leave the pit in, and put plastic wrap against the exposed surfaces. It will keep for a few days in the fridge this way.

[Denninmi]

5. Cover the cut surface in vegetable oil.

If it's a half in the shell, remove the pit, and put it cut side down in a shallow bowl of oil. If it's mashed up, put it into a tall, narrow container, and then pour about 1/4 inch of oil on top of it. Either way, it does help to treat with lime or lemon juice first.

The very surface will still turn brown, when using it, scrape that off and discard. Underneath, though, will stay fresh.

The oil helps seal out the oxygen from the air.

[Amerigo Vespucci]

6. Never heard of that method...

...makes sense, though. Thanks!

[GoCubsGo]

12. Saran Wrap does the same thing.

Only, it doesn't turn the flesh brown.

[snacker]

7. I happened upon this solution by accident.

Made a salad at Easter and used 1/2 avocado. Put the other half (with pit still in) into a bag with some sliced red onions and shoved them into the refrigerator. Well, I found the bag a week and half later, and the avocado looked like it did the day I cut it---I couldn't believe it. I thought I had made a remarkable discovery, but after "googling" it, I realized that putting the avocado in a plastic bag with an onion keeps it from turning brown---who knew????

[WillParkinson]

8. Eat the whole thing doesn't count?

How about I never by them so don't have to worry about storing them?

Or, better still, only buy it as guacamole. Then you can just snap the lid shut on it.

(I don't understand why I do not like avocado, but love guacamole.)

[suninvited]

9. I used to be the same way

loved guacamole but couldn't tolerate a big ol' slice of avocado. I think it is a texture issue. I love them both now.

[CBGLuthier]

14. I am almost the same way but learning to like them

Especially if you slice them and coat them in tempura batter. Makes an excellent taco filling along with some lime pickled red onions.

[LaurenG]

10. Keep the seed in it and lightly squeeze lemon juice over it then wrap tightly

and store in the fridge. A small part may turn brown but scrape off the brown and eat the avocado.

[GoCubsGo]

11. You don't even need to add the lemon juice.

Just put a piece of plastic wrap over it. Make sure the plastic touches all of the avocado. If the flesh isn't exposed to air, it won't turn brown, at least not for a couple of days. No need to leave in the seed. It's easier to wrap the avocado more airtightly without it.

[CBGLuthier]

13. Make an avocado dressing out of it

for half an avocado add about one or two tablespoon of oil and an equal amount of water. Half a jalapeno would be good too. Throw it all in a blender. That will keep for a few days and not lose its color. Dredge your lettuce in it and you will get plenty of flavor.

[applegrove]

16. I know you can keep the apples in a fruit salad from going brown if you cover them in applejuice.

Might work for avocado too.