Practical Kitchen Tip from 3-Star Chef Jordi Cruz to Prevent Avocado from Browning

3 Michelin-starred Catalan chef and MasterChef judge Jordi Cruz shared a simple but effective method to prevent sliced avocados or guacamole from browning quickly. According to Cruz, the main reason people throw avocados in the trash is not because the product has spoiled, but because the dark color formed on the surface is misleading. The chef notes that traditional methods such as lemon juice or olive oil change the taste of the food, suggesting instead creating a physical barrier.

The first step of the method is to place a lightly dampened paper towel in direct contact with the cut surface of the avocado or on top of the guacamole. In the second step, a wrap is created using plastic film from over the damp paper to trap the moisture outside. Cruz emphasizes that the plastic film should not touch the food or the paper; the main purpose is to prevent moisture from evaporating and prevent contact with oxygen.

The browning of an avocado is a completely natural chemical reaction that occurs when the enzymes inside the fruit come into contact with oxygen in the air. This is not a sign of spoilage or rotting; it is just like the browning of a sliced apple or potato. The success of the method recommended by the chef comes from providing a solution to oxidation and evaporation problems simultaneously with two-layer protection.