Avocados have become quite popular fruit lately. Although they do not taste sweet, and generally are on the blander side. Their texture, look, and nutritional benefit makes them a welcome addition to so many different meals. They allow themselves to be combined easily with a variety of different foods. This is why they have become a favorite for health-conscious individuals who want to eat something which is nutritious, interesting, but also delicious. If you’ve been wondering how to keep avocado from browning, look no further because we have a three-trick guide just for you!

The thing with avocados is that, because of their taste and texture, it is rather unlikely that one will eat an entire avocado in one meal. Unless one is sharing the meal with others, it is more than plausible that some of the fruit will be left over, at least a half or even more. That leftover part will have to be stored away for later use (as there is no good reason to throw it out).

However, now we come to the main crux of the issue, and that is browning. Browning is the main focus of this article and is something that a lot of fruits undergo when exposed to air.

Although a bit of browning is not dangerous per se, at times it can be, and it definitely affects the taste and texture of whatever fruit we are eating. Therefore, it is in our best interest to find some sort of way that we can neutralize the browning process when it comes to avocados.

Luckily, this problem is not an isolated one, and anyone who has ever had to leave an avocado in the fridge overnight is aware that this could happen. Thus, people have thought of several ways to make sure your avocado says fresh for longer, and, if not completely eliminate, at least slow the browning process.

There are three main ways in which we can do this:

The Onion Method

For this method, as the name suggests, we will be using an onion, more specifically a red onion. What you do is you dice one-quarter of red onion and line the bottom of a sealable container with it. Now, this might seem a bit strange at first, but if you then place your avocado half peeled side-up in the container and seal it. After this, leave it in the fridge. With this, it maintains its freshness much more than had you simply left it by itself.

Image result for avocado browning onion
Image credits: Reviewed

The reason for this is because there are vapors the sliced onions emit which chemically react with the avocado and make the browning process go slower.

Now, you are probably worried that the taste of your avocado will be somehow affected by the onion. You need not worry about this, however, as by doing it this was the side of the avocado facing the onion will be the one covered with skin. The onion will thus not be able to affect the taste of your avocado.

The great thing about this too is that, in addition to being able to save your avocado for later. Your onion will also be neatly diced and perfectly reusable.

The Olive Oil Method

These methods only seem to be getting more and more unorthodox, but everything is worth trying out if it means our avocados will be spared unnecessary browning.

Olive oil is a common element in the cuisine of many households, and so it is very convenient for use. You do not need to run to the store for any special equipment to do this method. It is recommended that you try and find an olive oil with a flavor that is not too strong. We are going to be applying it directly to the exposed part of the avocado.

Image result for avocado browning olive oil
Image credits: Food52

What you do is you take your avocado half (or whatever part is leftover) and brush it with olive oil. What this does is it makes it so the avocado is not in direct contact with the air, which is the primary cause of the browning process. Again, this is not a method that will certainly protect the fruit from browning indefinitely, but it will certainly slow the process down.

If you follow our advice and make sure to pick an olive oil with not that strong of a flavor, you should not have trouble with it interfering with the taste of your avocado. (And even if it does do that a little bit, olive oil does not taste bad at all.)

After you do this, it is important you place your avocado in an airtight container.

The Lemon Juice Method

Last, but not least, we have perhaps the least expected way of preventing browning (although that onion thing is hard to top). Lemons (and citrus fruits in general) are quite amazing for a whole variety of reasons. They are delicious in and of themselves and are also great for making other foods delicious.

Image result for avocado browning olive oil
Image credits: Food52

What we care about at this moment, though, is the chemical properties of the lemon’s citric acid. Namely, it dramatically slows down the browning process of avocados and other fruits.

The thing to do is the same with olive oil, and that brushes the lemon juice over the exposed part of the avocado you with to “preserve,” and make sure to place it in an airtight container afterward. This will not prevent browning completely but it will slow it down enough. This way, you will most likely be able to finish off your avocado the day after (or even perhaps the day after that in some cases).


The avocado is an amazing fruit: delicious, nutritious, and even stylish to a certain extent. However, few of us will simply eat an entire avocado in one meal. It is important to know how to preserve the parts that we do not eat and prevent them from browning.

This guide presents three amazing and slightly unusual ways to do that, from placing your avocado on a bed of diced onions to rubbing it with lemon juice. Hopefully, one of these will work well for you and you can enjoy your avocado without having to throw away the parts you simply are not able to eat at any given moment.