On those rare occasions, when half of an avocado survives voracious appetites for avocados, curiosity bubbles up to the question about the most economical way to store the other non-eaten half of an avocado? Especially, when you are the only person who eats it, you never really want to eat a whole one by itself in one day, but all of the "tried and true" methods of preserving it have failed, except freezing it as a puree immediately after a blend.
Is there a great way to preserve half an avocado, or even slices of avocado, for a day or so? Here are some solutions to save the costly half of the fruit ending up in a dustbin:
- If only storing it in for a day, just put half in a sandwich bag, still in the skin. It might brown just a little bit on top, but that does not make it inedible or taste off at all.
- Leave the skin on when sliced. Leave the pit in one half–this will be the half you save. Supposedly the pit helps keep it fresh. Wrap it tightly in foil and refrigerate.
- Lime juice apparently, too, works for a very short time. Squirt it with lemon or lime juice.
- Place it in an airtight container with a piece of cut up onion. Cover it with a lid and refrigerate. A cut avocado stays fresh for several days this way because of the sulfur compounds that the onion releases.
- Pour a little olive oil on a plate, place the unused half of the avocado (without the pit) face down and set it in the fridge. This saves it for a few days.
Super- Food Avocado
I n the hustle and bustle of life, we tend to avoid maintaining healthy eating habits let alone lifestyles. Why risk your life when you can easily introduce super-foods into your diet. Super-foods contain high levels of much-needed vitamins and minerals.
They can also be a source of antioxidants; substances that shield our bodies from cell damage and help prevent disease. There are many ways you can incorporate these powerhouses into your daily diet, take for example the sumptuous yet light avocado fruit which is highly nutritious and contains hearthealthy monounsaturated fatty acids. Bon appétit!
(Makes 4 cups)
2 cups frozen corn kernels, thawed 4½ tbsp sliced ripe olives, drained 1 red bell pepper, chopped 1 small onion, chopped 5 cloves garlic, minced 1/3 cup olive oil ¼ cup lemon juice 3 tbsp cider vinegar 1 tsp dried oregano ½ tsp salt ½ tsp ground black pepper 4 avocados – peeled, pitted and diced
Preparation: In a large bowl, mix corn, olives, red bell pepper and onion. In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator for eight hours, or overnight. Stir avocados into the mixture before serving.