The Secret to Keeping Cut Avocados Fresher Longer

A lot of fruits start to turn colors once they've been cut due to an enzyme called polyphenol oxidase that turns the fruit colors when it's exposed to oxygen. You can prevent this reaction in apples with a honey-water bath, but what about avocados? Many claim that leaving the pit in the cut half of the avocado keeps it fresh for longer, which is why some avocado storage devices have a place for the pit, but I've never had any luck with this method. Others say to squirt fresh lemon or lime juice onto the exposed surface, but that can make it slimy. Some people swear by rubbing a very thin coat... more

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