Lemon juice & olive oil are your friends.
One of the most common problems with avocados in restaurants is how to store them so they do not go to waste. The increasingly bigger problem is whether to serve an avocado that has turned a bit brown and hope guests will not send it back.
There is nothing unsafe about eating an avocado that has been browned a little, of course. The same problem occurs with making guacamole.
We found a great restaurant hack that a few establishments have seen success with to keep their avocados a healthy green.
To prevent avocados from browning rapidly, brush the flesh with lemon juice. The citric acid in the lemon juice dramatically slows the browning process; then store it in an airtight container for extra protection.
Some other restaurants have noted that bushing the avocado half with olive oil (one without a strong flavor), works just as well if not better. The oil keeps the flesh from coming in direct contact with the air, preventing oxidization (aka browning).
Never waste another bowl of gauco-goodness!
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