Avocados are great for more than just toast. From breakfast burritos to poke bowls the fruit adds a buttery-soft texture and nutrients like vitamin B6 magnesium and potassium to all sorts of dishes. The only downside is that sliced avocado can be tricky to store—like apples and bananas the flesh under the skin starts to brown once you cut it going from bright green and firm to a dull mushy mess.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Food Network | 2024-08-10 18:00:15 |  9,845 Views |
Michael Symon's Grilled Avocado Cranch Salad | Symon's Dinners Cooking Out | Food Network
Many home cooks try to stop this process formally known as enzymatic browning with little success. Luckily chef and restaurateur Michael Symon has some simple solutions. In a video shared by Food Network on X formerly Twitter Symon reveals his secrets for keeping avocado halves green: leave the pit in rub the flesh with an acidic fruit juice and wrap your leftovers tightly in aluminum foil. Together these steps should help stop (or at least slow) the browning process.
Wondering how this works? The answer lies in limiting the exposure to oxygen. When the cells in the avocado flesh are damaged by cutting an enzyme called polyphenol oxidase is exposed to the air which results in oxidation and browning. Symon’s tips serve to neutralize the enzyme and limit the contact of oxygen with the avocado flesh. Here’s what you need to know to get the best and most brilliant results with his tips.
Storing half an avocado without it turning brown is a tricky business but Michael Symon’s methods work better than most. Some cooks choose to store avocado halves next to sliced onions while others soak the fruit cut-side down in water before storing. While these options may slow browning they can affect the fruit’s flavor and texture and trade one unpleasant quality for another. You just need to keep a few other things in mind for the best results.
