Avocados are a good source of vitamins C and K, folate, potassium and fiber, with zero cholesterol and sodium. These heart-healthy fruits are antioxidant-rich and are a healthy fat which helps your body absorb nutrients. Because of how healthy they are, we are eating them more often. Almost daily, as a mater of fact.
We have been eating 8 or 9 avocados a week for several weeks, so when we’d do a weekly produce run, I’d try to pick the greenest avocados they had. Most of them would be ripe by the next day. By the third day, there was a good chance there would be a lot of yucky brown when I’d cut open an avocado.
So I did a Google search on how to slow down avocado ripening and found exactly what I needed to know at this site. It has everything you would ever want to know about avocados, plus a few recipes.
I was so excited to finally discover how to keep ripe avocados fresh for a week without making guacamole or freezing them. And I’ve since read a comment from a member of Facebook group I’m in saying hers last 10-14 days.
To keep them fresh for almost a week, it is as simple as putting the whole avocados in the fridge! Just leave them on the counter until they are almost ripe, then place them in a container in the fridge. They will still slowly ripen, but I have yet to cut one open that had any brown yucky spots on the fruit and they are just as creamy as could be! The first time I tried this, I had four avocados on the counter that were soft to the touch and definitely ripe. I used one for dinner that evening and the other three went in the fridge. I cut up one avocado each evening for the next three dinners, and every one was still firm enough to hold the shapes and were absolutely creamy.
A few days before I discovered this awesome refrigerator tip, I was going through the housewares department at Wal-Mart and discovered this little Avocado Storage Pod. It was $3.97 and there was nothing to it except a top and bottom. It snapped together, but I don’t think it was even air tight. I guess I was feeling optimistic as I dropped it in the basket.
Prior to this purchase, I was spraying the tops of leftover avocado halves with an olive oil spray and then putting the avocado half in a small plastic container or zip-lock bag. That worked ok, but nothing to brag about as far maintaining visual appeal and freshness. I didn’t dare try to put an un-sprayed avocado half in container and expect it to still look delicious a couple of hours later.
Now I haven’t tested this for more than a few hours from lunch to dinner, but I am totally impressed so far. It doesn’t appear to make any difference whether it’s cut side up or down. I know I should have tried an overnight test for you before writing this post, but I forgot to.
There are also several avocado keepers on Amazon, if you’d care to look there.