The Easiest Way to Keep an Avocado from Turning Brown

Avocado flesh browns when the cut surface meets oxygen. An enzyme called polyphenol oxidase reacts with oxygen and produces brown pigments on the exposed area. The process is harmless but unappealing, and it can change flavor over time. The fix is simple: reduce contact with air.

The Easiest Method: Pressed-Contact Wrap

For a cut half or sliced avocado, the most reliable, low-effort technique is to press wrap directly onto the surface.

• Use plastic wrap or a tight silicone cover and smooth it so there are no air pockets between the wrap and the avocado.
• Place the wrapped avocado in an airtight container and refrigerate.

This combination limits oxygen far better than covering only the container. It keeps color and flavor for 24 hours, often longer, with minimal mess or extra ingredients.

An Optional Boost: A Little Acid

A light brush of lemon or lime juice on the cut surface helps by lowering pH, which slows browning. Use just enough to thinly coat, then apply pressed-contact wrap. This adds a mild citrus note and improves color without making the avocado watery.

Other Approaches, Ranked by Practicality

• Thin oil film: Brushing a small amount of olive oil on the surface can work, but it may feel greasy and can pool if overused. Pair with wrap for better results.
• Onion-in-the-container: Sulfur compounds from cut onion can slow browning in a sealed container. It can also perfume the avocado, which not everyone wants. Pressed-contact wrap is simpler and more predictable.
• Keeping the pit in: The pit covers only the space it occupies. It does not prevent browning on the exposed areas. Still use wrap.

What About Water Methods?

Some home cooks submerge cut avocados or spread guacamole, then add a thin layer of water on top. Submerging restricts oxygen well and can keep color overnight. For guacamole, the water layer is poured off and stirred just before serving. However, storing whole or cut avocados in water has drawn food safety warnings because pathogens on the skin can transfer to the flesh. If you choose a water layer for guacamole, keep it cold and short-term and use clean utensils. For cut halves, pressed-contact wrap remains the simplest, safest default.

For Guacamole

• Smooth the surface flat.
• Add a very thin layer of water or press plastic wrap directly onto the surface.
• Refrigerate in an airtight container. Pour off water and stir before serving, or lift the wrap.

Storage Basics

• Chill promptly: Store at refrigerator temperatures to slow enzyme activity.
• Minimize air: Press wrap to the surface and use an airtight container.
• Use soon: Best quality is within 24 hours; scrape a thin browned layer if needed after that.

The easiest way to keep an avocado from turning brown is to press plastic wrap directly onto the cut surface and refrigerate it in an airtight container. Add a light brush of lemon or lime juice if you want extra insurance and a fresh flavor.

---