One way to keep avocados from turning brown is to use an onion and a green chili. The sulfur compounds in the onion and the acetic acid in the chili can help slow down the oxidation process that causes the avocado to turn brown. Here’s a method you can try:
Cut an avocado in half and remove the pit.
Cut a small onion and a green chili into thin slices.
Place the avocado halves on a plate or in a container, cut side up.
Place the onion and chili slices on top of the avocado halves.
Cover the plate or container with plastic wrap or a lid, making sure that the avocado halves are completely covered by the onion and chili slices.
Refrigerate the avocado halves for at least 30 minutes, or until ready to use.
This method works by creating a barrier between the avocado and the air, which slows down the oxidation process. The sulfur compounds in the onion and the acetic acid in the chili act as natural preservatives, helping to keep the avocado fresh for longer.
Keep in mind that this method will not completely prevent the avocado from turning brown, but it will slow down the process significantly. To ensure that the avocado stays as fresh as possible, it’s best to use it as soon as possible after cutting.
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