No more brown avos….
Surprisingly this post is not about crochet or crafting, but rather about food. Just a handy tip I came across, and just had to share, because it is really that amazing…
Some time ago I saw a video clip on Facebook on how to prevent cut avos from discolouring, because you have to admit once they start to discolour, they really do look unappealing. So for someone who doesn’t like to eat a banana when the skin is all brown and spotty you can imagine how difficult it is for me to eat a brown avo, but at the current price of avos…you are kind of forced to. Anyhow back to the video, which despite my best efforts I couldn’t locate, so please note this is not my original idea at all and I therefore take zero credit for it. The video clip showed several different options for storing a cut avo – like an airtight container, wrapping the cut avo in cling film or foil and nothing prevented it from going an ugly shade of brown. Even lemon juice didn’t do the trick as one would expect it to. I tried all these methods too.
In all of this you are probably wondering why I need to keep half an avo anyway. I mean who really does that? Well in my efforts to be healthy and eat properly, half an avo is approximately 60g and that constitutes 2 fat portions and I should only be eating only 2 fat portions a day. So the trick in the video was to place cut up red onion in the same container as the cut avo and it would remain as green as when you first cut it. I didn’t have a red onion, so I used the normal brown onion that we use in every day cooking, and lo and behold…it works. I left it for 2 days and it still remained green. So here you go…if you really have to save that avo, now you know what to do.
Now this is definitely a very handy tip to have. I will add this to my “In the Kitchen” page.