Keeping Avocados Fresh

After posting that avocado salad recipe yesterday, I thought I would share a trick for keeping your avocadoes green and fresh, even after you cut into them. Obviously if you are making something like guacamole, you use the whole avocado in one sitting and it’s no problem. But what if you are making a turkey sandwich, and just want to spread a little bit of avocado on the bread and save the rest? Won’t it go bad immediately?

 Not if you use this trick. Instead of cutting the avocado in half like you normally would, just cut in from the top down, taking off only what you need. Keeping the remainder of the avocado with the pit inside and skin intact, and simply store it in the fridge in a plastic bag or container. The top (where you cut it) may have become a little brown when you take it out for the next use, but you can easily discard that small layer and get to the fresh green part underneath. I’m not sure if this is truly “newsworthy,” maybe I’m just the last to discover these things! Regardless, I now do it all the time.