Why does guacamole turn brown
Avocado: A simple trick keeps avocado green
avocados are extremely versatile, small powerhouses. They contain many vitamins, minerals and unsaturated fatty acids. Their mild taste works well in spreads, dips or salads. One disadvantage when processing the berry: Sliced it quickly turns brown. A simple trick can prevent this from happening.
Sliced, diced or mashed with a fork - no matter how you want to prepare the power fruit, cut the unpeeled avocado lengthways. Then twist the two halves in opposite directions until they separate from each other. If you don't want to eat the whole avocado, it's best not to remove the stone. As long as it is still in the cut fruit, it stays fresher.
This is how you lift out the pulp
When preparing avocados, spooning is the method of choice. Because peeling the fruit is a slippery and slippery affair. "Instead, you can cut the fruit in half, carefully remove the core with a teaspoon and then lift the two 'fillets' out with the spoon as well. That works great," explains chef Daniel Achilles from the Reinstoff restaurant in Berlin.
Place the core on the guacamole
Storing a sliced avocado so that it doesn't get brown spots is almost impossible, says the chef. With an avocado cream or guacamole, however, you can at least prevent it to a certain extent: "by placing the core on it and then storing the cream well protected from the effects of light and air." The brown discoloration is the result of the reaction of the pulp with the oxygen in the air, i.e. oxidation. The enzyme contained in the core slows down this reaction.
A question of use: cling film or lemon juice
It is best to protect cut avocado halves that are not going to be used immediately with cling film. Wrap the foil tightly around the berry and the core and put them in a cool place. Lemon juice also keeps the pulp green. Simply drizzle the juice on the cut surface.
How ripe an avocado is can best be seen with the tried and tested thumb and index finger pressure. The fruit should be soft enough to process - but not have any unsightly spots or be mushy. Avocados are one of the fruits that ripen after harvest. So feel free to buy green fruits and leave them at home at room temperature until they are ripe enough.
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