TL;DR
Keep the pit in, brush the cut side with lemon or lime juice, and cover it airtight. The second half stays greener for longer.
Ingredients
- 1 cut avocado half
- 1 to 2 teaspoons lemon or lime juice
- Plastic wrap, a small container, or a silicone lid
How to do it
- Keep the pit in the half you want to store. It only protects the area underneath, but it still helps a little.
- Brush the cut side with a thin layer of lemon or lime juice. The acid slows visible browning.
- Press plastic wrap directly onto the cut surface, or place the avocado in the smallest airtight container you have.
- Store it in the fridge and use it within 24 hours if possible.
Why it works
Avocado turns brown when oxygen reaches the cut surface. Juice plus less air does not stop oxidation completely, but it slows it down enough to keep the other half looking much better the next day.
Good to know
Trim off a thin brown layer if the smell and texture are still normal. If the avocado smells sour, has mold, or feels mushy, throw it away.