Avocados are rich with Omega 3 fatty acids, essential to one’s diet (it’s the good fat!). Also known as nature’s butter, they are often a great addition to sandwiches, sushi, eggs, guacamole, or just a plain ol’ spoon and eat. However, avocados are not the cheapest fruit in the forest, and when adding to a salad or sandwich, it’s often just too much to eat a whole one, and you only need half. Many have tried, and failed, to keep the other half. Unfortunately, the avocado turns brown during oxidation from exposure to air, and it’s much less appetizing to look at or eat, after only a few hours apart from it’s other half.
There are solutions though! First off – keep the pit in. That’s right, keep it! The pit will help the avocado last longer, so leave the pit in the half you plan to store. Then, squeeze lemon or lime juice over the exposed avocado flesh (this also works with olive oil). Cover in plastic wrap, as tightly as you can, sealing out the air bubbles, and store in an airtight container. While this may only extend the life of your avocado by a day or two, it’s much better than having to toss that extra unused half after it’s turned brown and soft.