Are usually don't buy more than one or two avocados at a time because of how quickly they go from perfectly ripe to an indible. However when I did the grocery shopping last week my son snuck a whole bag of avocados into the shopping cart and I didn't notice.

Then I remembered having read this article and tried the method described there in. It works! I put the UNCUT avocados in water when they were perfectly ripe. We've been enjoying avocado toast every morning this week and the avocados have remained perfect.

In the interest of full disclosure, I did see an article where the FDA recommends against this because storing avocados in water could increase the risk of spreading foodborne pathogens. Basically, the pathogens can multiply in the water. If anyone in my family were at risk due to compromised immune system I might not do this. But I don't care. I love this method. And thought I would share.

https://www.southernliving.com/food/fruits/avocado/storing-avocados-in-water

NSIAP… this is life changing! Sort of.

I put ripe ones in the fridge. They keep a long time in there.

Maybe I'll do a control next time.

combat wombat said:

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Maybe I'll do a control next time.

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We also put ripe ones in the frig - would be interested for you to test that against the water method.

Edit: Should have read the article you linked first. I see the author did exactly that.

I forgot about that it had been so long since I read the article.

Don't throw away an avocado or some guacamole just because it's got some brown spots in it. Although it may not be appealing to the eye it still tastes just like the green stuff

Yeah, not always.

Usually I just scrape a little layer of brown off, though.

Overripe avocados that are brown all the way through do not taste good.

Wonder if a splash of white vinegar or a drop of bleach in the water, heck even some salt would prevent bacteria spread in water without affecting taste?

I think the FDA needs a reason to exist. If you're worried about the possibility of germs, wash the outside of the avocado with soap and water before dunking it in water. Wash it again when you take it out.

I would imagine putting the submerged avocados in the fridge would address the pathogen element substantially.

also, when making guacamole, do not discard the avocado pits. once the guac is done, push the pits down into the guac to the bottom of the bowl. SOMETHING in the pits does a great job of preserving the avocado and you'll get MUCH LESS browning. Not NONE, but a whole hell of a lot less than normal!

It's a good tip. It works equally as well for lemons and limes. I got tired of limes going bad on me. Got a jar of water, filled it up with citrus, and it's been good for weeks.

Keeps them from drying up? I'll buy lemons and they dry up before I use them.

Yep, give it a try!

TX AG 88 said:

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also, when making guacamole, do not discard the avocado pits. once the guac is done, push the pits down into the guac to the bottom of the bowl. SOMETHING in the pits does a great job of preserving the avocado and you'll get MUCH LESS browning. Not NONE, but a whole hell of a lot less than normal!

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Air is what causes browning. The seed simply prevents air from coming in contact with the guac that is touching the seed. It's doing nothing to the guac it's not touching.

It's easy to keep air out of guac.

Put guac in a bowl, then cover with foil or saran wrap, but not just across the top of bowl.. instead push the foil/saran down so it's right on top of the actual guac, touching it. Spread guac flat first to get a nice even cover. As you eat it, push foil/saran down further and further so it's always right on top of guac.

I've always done this and guac stays brown free for a long time.

You could also store it in a zip lock, again, removing all the air.