{"id":85047,"date":"2023-11-25T05:36:21","date_gmt":"2023-11-25T05:36:21","guid":{"rendered":"https:\/\/mylifestylemax.com\/?p=85047"},"modified":"2023-11-25T05:36:21","modified_gmt":"2023-11-25T05:36:21","slug":"make-an-avocado-last-twice-as-long-with-food-storage-method","status":"publish","type":"post","link":"https:\/\/mylifestylemax.com\/food-drink\/make-an-avocado-last-twice-as-long-with-food-storage-method\/","title":{"rendered":"Make an avocado ‘last twice as long’ with food storage method"},"content":{"rendered":"

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Avocados are super popular and versatile although sadly do not stay fresh for long before turning gooey and brown.<\/p>\n

But according to lifestyle creator Quynh Pham, there’s a very simple way to “outsmart” this particular kind of fruit.<\/p>\n

In a YouTube video entitled ‘Avocados Last Twice As Long With This Hack! How To Store an Avocado + Demonstration’, Quynh claimed she can make an avocado “last as long as two weeks”.<\/p>\n

She revealed that she either buys her avocados unripened or perfectly ripe. She said: “You don’t want to get them too mushy or anything like that.”<\/p>\n

Leave them out on the counter (or anywhere at room temperature) until they are perfectly ripened.<\/p>\n

READ MORE: <\/strong> Jamie Oliver’s classic guacamole is a must know recipe – ‘deliciously creamy’<\/strong><\/p>\n

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As soon as they are at that “perfect consistency and softness that you like”, transfer them to the fridge.<\/p>\n

She said: “You don’t want to take an unripe, hard avocado right from the store and put it in the refrigerator because they will stop ripening and never soften up.<\/p>\n

“I’ve had really bad experiences doing that and the avocado was just never that good again.”<\/p>\n

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Quynh demonstrated her theory with a bunch of avocados. After eight days, her fridge-stored avocado was more green, while her room-stored avocado was more yellow and dry.<\/p>\n

She claimed that more of her fridge-stored avocado was suitable for use than its room-stored counterpart.<\/p>\n

However, she was surprised that the room-temperature avocado was not discoloured, whereas the refrigerated avocado had a little bruising and discolouration – “but it just shows you how much avocados can vary”.<\/p>\n