Use a hollowed out avocado as a serving dish for fresh guacamole.
Although famous for being the main ingredient in guacamole, the creamy flesh and rich flavor of avocados make it popular to use in a variety of dishes. Avocados are often sliced over salads and sandwiches, used in sushi rolls, and even made into ice cream. They are also an excellent source of dietary fiber, vitamin K and healthy monounsaturated fat. One problem with avocado is that the flesh quickly oxidizes and turn brown and eventually black when exposed to air. If you have leftover cut avocado, there are simple ways to reduce oxidization and keep it fresh-looking for days.
Instructions
1. Sprinkle the cut avocado with freshly squeeze lemon or lime juice. The citrus acid will help the avocado retain its color.
2. Keep the pit with the leftover avocado. The pit helps keep the avocado green longer because it reduces the amount of surface area that is exposed to air. However this mostly affects the parts touching or near the pit.
3. Wrap the avocado tightly with plastic wrap, pressing down tightly to keep air out. Place the avocado in the refrigerator. Use the cut avocado within three days.
Tags: leftover avocado