I have tried for years to eat only half of an avocado and save the other half for the next day. The remaining half of the avocado has never been edible. I’ve left the seed in (one theory), wrapped it in plastic wrap, wrapped it in foil, squirted it with lemon juice, stored it in an airtight container…it was always brown and yucky the next day. The money I’ve thrown away on avocados.
Until….I tried this.
Yes, it’s half an avocado submerged in a wine glass.
The key word here is submerged.
I squirted the avocado half with lemon juice, then lowered it into a wide-mouth wine glass. I squirted in more lemon juice, probably a tablespoon, then added water to the glass until the avocado was fully immersed. The glass went in the ‘fridge overnight.
Next morning…
Perfectly preserved avocado half!
I patted it dry with a paper towel and spread in on my toast.
A little garlic salt, and I’m good to go.
If you don’t have a wide-mouth wine glass, the avocado can be lowered into any regular glass; however, the taller the glass, the more lemon juice and water you will need to cover it. If you have a fat avocado, you might need to use a big mug.
Whatever container you use, the secret is fully submerging the avocado in a mix of lemon juice and water. No more avocado money down the drain.
I can’t tell you how happy I am to have figured this out!
Maybe this method is on the internet somewhere already, but it’s new to me, so I’m dancing my happy dance. (Shimmy, shimmy, jiggle, jiggle.) I feel brilliant, which helps compensate for several kitchen mishaps I’ve experienced when my thinking cap was clearly missing.
