#1 No more brown avos…
This is from a video I saw on Facebook, but I haven’t been able to locate the link. It is not my original idea. To prevent a cut avo from discolouring, place in an airtight container with a few pieces of cut-up onion. The video recommended a red onion, but I tried the normal brown onion (because it was all I had) and it works just as well.
Two days later, the avo was as green as when I first cut it. Now this is a handy tip to have…