A fundamental principle in the Paleo method is to eat natural and fresh foods. But as most things in nature, they have a life cycle. So, we want to extend their life for as long as possible.

In this post we talk about How To Reduce Browning In Avocados And Other Fruits so we can enjoy their benefits longer.

As stated by Compound Interest:

“The rapid browning of avocado flesh is a consequence of its exposure to oxygen in the air, as well as the presence of phenolic compounds in the avocado itself. In the presence of oxygen, an enzyme avocados contain, called polyphenol oxidase, aids the conversion of phenolic compounds to another class of compounds, quinones.”

“This browning isn’t unique to avocados – the browning of many other fruits, such as apples, is also a consequence of this reaction. For the fruit, it’s not a purely aesthetic process. Quinones are compounds that are toxic to bacteria, so their creation from phenolic compounds serves a practical purpose for the fruit by enabling it to last a little longer after exposure to oxygen before beginning to rot.”

 

Solutions

While we can´t stop this chemical reaction, we can try to control the speed at which this reaction occurs. Here are some suggestions:

1. Use Ceramic or Plastic knives for cutting fruits and vegetables that are prone to browning

Ceramic or plastic knives don´t contain the mix of iron and copper that most stainless steel knives are composed of. The presence of these chemical elements increases the browning rate of fruits and vegetables.

See full article from Foodhacks.wonderhowto

Note: ceramic knives are perfect for slicing fruit, slicing vegetables and cutting up boneless meat. However, they are not intended for every kitchen task.

Avoid using ceramic cutlery for the following:

  • Frozen food
  • Meat with bones
  • Carving, prying or boning
  • Slicing cheese (Hard cheeses can damage ceramic knives and have an issue with sticking).
  • Using the ceramic blade on its side to crush foods like garlic.

2. Store avocados with a cut up onion in an airtight container and refrigerate

paleo recipe central avocado onion

Reducing exposure to oxygen definitely helps, and if you combine this with a cut up onion, the outcome is even better. This seems to be the result of the gasses released from the onion (the same gasses that make your eyes burn), which prevent oxidation.

Just place a few chunks of onion (some prefer red) at the bottom of an airtight container and the avocado half that has the pit on top, skin side down.

See full article from The Kitchn

And watch the video below from Chowhound

 

3. And what about guacamole?

According to the Kitchn, onion works very well too. You can scatter some of the chopped onion called for in the recipe over the top of the guacamole. Cover and stir in the onion before serving.

However, and even though it may sound a bit weird, they suggest to cover the guacamole with a thin layer of water.

See full article from The Kitchn


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