This article originally appeared on CookingLight.com
I was recently browsing online when I stumbled across the so-called answer to a question all avocado lovers have Googled at some point in their lives: How to stop your avocados from turning brown. The alleged solution? Spray your halved avocados with a canola oil cooking spray, like Pam.
Truly, I thought, it can’t be that easy. I’ve waited my entire life for a magical elixir that will stop the untimely death of my favorite fruit, and the answer is something that was in my pantry the entire time? I was skeptical, so I had to test it out for myself.
I went to the store and bought five avocados, cut them in half, and removed the pits. I was also curious to see if different cooking sprays would work better, so I tested out canola oil, ghee, coconut oil, olive oil, and avocado oil. I sprayed half of the avocado, and left the other half untouched so I could compare them as the day went on.
In case you’re wondering, yes I did keep 10 avocado halves on my desk all day long just to watch them rot. Also, yes, I went to college and got a journalism degree for this (full disclosure: I had a lot of fun with this experiment). I definitely got some strange looks from coworkers, but this experiment needed to be conducted in the name of science.
I set my avocados out before an hour-long morning meeting, and then took photos about every 30 minutes for 6 hours to document the browning process. This was literally the one time in my life I wanted my avocados to brown faster.
As you can see from my photos above, the cooking oils did not help the avocados last longer at all. In fact, the olive oil seemed to make it worse, which was confusing.
Bottom line: I tried this “hack” so you never have to waste a precious avocado again. Our tip to prevent browning? Back away from the cooking spray and invest in an avocado hugger instead.
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