Avocados are a favourite for many worldwide and are used in hundreds of dishes. Smashed onto toast for breakfast, blended into smoothies, or as an accompaniment to gourmet dishes, they have become one of the UK’s most popular fruits. Thousands are sourced from warmer countries, such as Peru, South Africa, Chile, Israel, and Spain. However, due to high demand, the fruit is fast becoming an expensive addition to shopping lists. With the average price tag approaching £1 per avocado, they are seen as more of a luxury than a regular purchase for some. Those who do find the cash might worry about how much they waste in the end, too, due to their notoriously short shelf life.
It becomes a real problem if you can only salvage a small amount from each avocado. During the countdown, people are quickly turning their backs on the fruit rather than forcing it into meals before it spoils. Given their popularity, experts have been testing methods to effectively prolong avocados’ freshness. Food storage expert Karl Graham from Click Storage has shared a handful of simple tips that might double an avocado’s life.
According to BBC Good Food, avocados are a good source of vitamin E and folate. They may also lower blood pressure, help manage cholesterol, and maintain healthy eyes. For those looking to retain the quality of their avocados, allowing them to reach full ripeness before being cut is crucial. Letting avocados mature at room temperature until they’re perfect is one trick to achieving prime eating quality. There are a few signs to look out for that let you know it’s time to cut into a perfectly ripe avocado. If you can press on the skin and it doesn’t leave any indentations behind, that’s a good sign. Unlike bananas, which brighten upon ripening, avocados should be “dark green to almost black” when ready to eat. Karl also mentioned another technique: “If the stem can be easily removed from the top of the avocado and the flesh underneath is green, it’s ripe.”
Once you have your ripe fruit in hand, there are three things you can do to make it last much longer. One particularly effective method involves getting a helping hand from another fruit, which should only cost you as little as 30p. He advises halving the ripe avocados and applying a light coat of lemon or lime juice over the cut flesh. The citric acid acts as a natural preservative by slowing down oxidation, which is what turns an avocado brown, he explained.
“When avocados are exposed to air, enzymes in the fruit react with oxygen, turning the flesh brown. The citric acid in citrus juice helps to inhibit these enzymes, preserving the green colour of the avocado.” To finish, refrigerate the treated avocados in an airtight container as cooler temperatures impede the ripening process, extending the longevity of the fruit’s freshness. When avocados are stored correctly, they can stay fresh for longer, reducing the chances of spoilage and waste.
This not only means that fewer resources like water and land are required to produce and transport new batches of avocados to replace the wasted ones, but it also saves money in the long run. With proper storage, avocados can be kept for several days or even weeks, allowing you to buy in bulk or take advantage of sales without the worry of them going off quickly.