Avocados inevitably turn rusty brown once the flesh is exposed to the air, due to a chemical process called oxidation. There are a number of ways to stave off the damage. For instance, if you’re using your avocado in a sandwich, mash the flesh with a couple of tablespoons of mayonnaise. Then press plastic wrap directly onto the surface of the mixture. This is a preventive measure, not a cure. Browned avocado flesh is not spoiled or harmful. If brown patches start to appear, give the avocado mixture a stir. More ways to limit discoloration, pg. 241 in 12,167 Kitchen and Cooking Secrets.
12,167 Kitchen and Cooking Secrets
In thousands of entries on every aspect of cooking and baking, Susan Sampson provides expert information that is indispensable in any kitchen, including: keeping produce safe from spoilage, protecting equipment from nasty bacteria, shortcuts, embellishments, restaurant tricks, presentation tips, party planning and recipe development.
Whether just browsing or desperately trying to solve a vexing emergency, every home cook will treasure this book.
Susan Sampson (a.k.a. The Fare Lady) is an award-winning food writer and recipe developer who lives in Toronto.