What did we mere mortals do to deserve avocados?
ungrateful swine!!!
They’re the closest thing we have to perfection on earth.
Their soft, buttery insides make even the blandest of wholegrain toasts a delight; their earthy flavour an always-welcome addition to most meals.
But, like all things sacred and pure in this world, they don’t last forever. In fact, they barely last a few days; especially once you’ve pierced their skin.
As real as the struggle is, there are some methods to keeping our fruity delights green and good.
First up, grab your avo, and whack it in the fridge. If you don’t cut it open, it can last in there for up to two weeks.
If you do use half, grab the remainder (with the pit still inside) and coat it with a little bit of lemon juice. This helps to prevent oxidisation.
But the biggest avo saver?
Red onion.
Dice up a bitta red onion and keep it in an airtight container, ensuring the onion ain’t touching the avo so those oniony flavours don’t transfer. The gas from the onions (the same gas that makes you cry like a bebe) inhibits oxidisation big time, leaving you with greener avos for longer.
Final fun fact for those who are still reading? ‘Avocado’ derives from the Aztec word for ‘testicle’. Yum.
Photo: Westend61 / Getty.
