Retard the browning of avocados after cutting by wrapping them in plastic wrap.
Avocados are a bright green ingredient in salads, dips and spreads, sushi, sandwiches and omelets. The nutritional benefits rival the flavor and versatility of the avocado. Abounding with healthy monounsaturated fats, antioxidants, folic acid, potassium and vitamin B 6, avocados are a nutrient rich food. The flesh of avocados turns brown when the enzymes it contains interact with the oxygen in the air. Keep avocados from turning brown by making the right decisions from the moment you choose them at the supermarket. The most inexperienced homemaker can prepare and serve them in a variety of recipes while preventing the avocados from turning brown.
Instructions
1. Start with avocados that yield moderately when pressed with a finger but are not soft to the point of being mushy.
2. Dip skinned, peeled and halved avocados into a bath of ¼ cup of lemon juice to 1 quart of cold water; remove the halved avocados after they are thoroughly wet, drain them and set aside.
3. Wrap the tightly in plastic wrap, pressing the film against the surface of the avocado halves.
4. Refrigerate the treated and wrapped avocado halves immediately after wrapping them. Use the avocados the same day you process them.
5. Process the avocados as immediately as possible before preparing the avocado dish and serving it.
Tags: halved avocados, avocado halves, avocados after, avocados from, avocados from turning, from turning