Anyone who has ever bought an avocado has experienced the dreaded browning after cutting it open.
A quick search of the Internet yields that the cause of this is oxidation. When the flesh of an avocado is exposed to air, it starts turning brown because of the presence of oxygen. Similar things tend to happen in apples also.
Most remedies for this call for applying some lemon juice on the exposed flesh and covering it with plastic wrap to limit the contact of oxygen.
For a couple years now, I have been buying my avocados at my local Farmer’s Market in Long Beach from Tony. And during this time, I have learned much about avocados which have given insight to why avocados turn brown.
Before answering this question, first a detour. Most markets in North America sell an avocado called the Haas Avocado
However, what if I told you, there are many other different types of avocados?
The Reed Avocado can be considered the king of the avocados. Ripening this avocado can take anywhere from 7-10 days and has a much higher oil content than the Haas. It has so much oil content, that when you cut the avocado in half, it doesn’t turn brown days later. It is kind of a crazy thing.
Mexicola Avocados are a bit bizarre due to the ginormous seed and sometimes the actually edible portion can be a bit small. The skin is super soft and I prefer to eat these straight up rather than in a guacamole.
Now I’ll end with some tips from Farmer Tony.
- The amount of oil in an avocado can determine how fast it will oxidize.
- Supermarket varieties of avocados have low oil content, thus will brown quickly.
- Reeds, Pinkertons, and Lamb Haas avocados have high oil content, thus will brown over a period of a couple of days.
- Refrigerating avocados is a bad idea because it loses some of its flavor due to the cold.
If you are outside of California, it may be tough to get access to some of these avocados. But I encourage you to explore your local farmer’s market or ask around at your specialty market if you can find some of these different varieties.