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Very few foods are as silky, creamy and, well, lovely as avocados. But there's a catch -- this favorite fruit's luscious green color transforms into a muddy brown when exposed to the air for just a few short hours.
Many cooks, even a few chefs, swear that keeping the pit in the avocado (or bowl of guacamole) preserves its freshness. But researchers assert this is a myth -- the pit doesn't do anything except make you feel better about the state of your produce.
We can't fathom having leftover avocados, but here are a few tips just in case you do:
Your first line of defense is to prepare any dishes involving avocados last. Hosting a party that entails multiple dips? Make that cheesy artichoke spread or chipotle salsa first. Fifteen minutes before the guests are scheduled to arrive, slice into those avocados and mash away to ensure fresh, gorgeous guac.
When it's time to store any leftovers, add some acid first, like lemon or lime juice. According to the Hass Avocado Board, "When you cut into an avocado, you're breaking the cellular walls which causes oxidation to occur. This oxidation process can be prevented by adding an acidic agent."
This one is a no-brainer, but the key is making sure the plastic wrap is actually touching the surface of the fruit. The less contact with air, the better.
Of course, store all extra avocados in the fridge and enjoy them the very next day. And if you notice the edges are brown, they're still totally edible -- just not as aesthetically pleasing.
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