This Avocado Storage Trick Might Be More Harmful Than You Think

After cutting into a perfectly ripe avocado, you’re probably left wondering how to keep the other half fresh and green. A viral TikTok hack claimed to solve this dilemma: simply submerge the avocado in water in a sealed container and refrigerate for days of perfectly fresh avocado. However, after digging deeper, we can't endorse this method.

An FDA representative explained to Good Morning America that any harmful bacteria, such as listeria or salmonella, present on the avocado's skin could multiply in the water, increasing the risk of foodborne illnesses.

And let's not forget, the result is a soggy avocado.

Instead of letting your avocado take a water bath, here are three safer alternatives to keep your leftover avocado fresh for your next avocado toast, salad, or guacamole.

Tips for Keeping Your Cut Avocados Fresh and Green

When you cut into an avocado, an enzyme in the flesh reacts with oxygen, causing a brown pigment called melanin to form, turning the exposed surface brown. While it's still safe to eat, the appearance can be off-putting. To prevent this, you need to create a barrier between the fruit and the air to stop the oxidation process.

We decided to test the three most popular (and safest) avocado storage hacks to find out which one works best. Just be sure to wash the avocado thoroughly before trying any of these methods to remove dirt and bacteria from the skin.

Best Method for Guacamole: Store with Sliced Onions

For this hack, we placed a cut avocado, face-up, in a sealed container with chopped red onions, then refrigerated it. The idea is that the sulfur compounds released by the onion (the same ones that make you cry) will help keep the avocado from browning.

This method worked surprisingly well, keeping the avocado green even after five days. Since the avocado doesn’t directly touch the onions, it doesn't pick up much of their flavor. However, it's best to reserve this trick for savory avocado dishes to avoid any onion taste in things like chocolate avocado pudding or gooey avocado brownies.

Bonus: the leftover chopped onions are ready to be tossed into a fresh batch of guacamole.

For Immediate Use: Try Lemon Juice

For this method, we simply applied a bit of lemon juice to the exposed surface of the avocado before placing it in an airtight container and refrigerating. Whether you use lemon or lime, the acidity in the citrus juice helps slow oxidation, keeping the avocado from turning brown after being cut.

While the avocado coated with lemon juice stayed green for the first three days, it became noticeably browner by day five. The lemon juice didn’t alter the flavor much but did add a slight citrus brightness. For a morning avocado toast, this could be a good storage option, especially if you often have lemons on hand.

Easiest Method: Use Avocado Oil

The final method we tried ended up being our favorite. We lightly sprayed the surface of a cut avocado with avocado oil (olive oil works too) and stored it in an airtight container in the fridge. Not only was it quick and easy, but it also kept the avocado in the best condition throughout the five-day test. A simple spritz of oil created an effective barrier from the air, preventing oxidation.

Even better, avocado oil doesn’t alter the natural flavor of the fruit, keeping it just as creamy and sweet as when it was first cut. If you're anything like us, you'll probably have an 'oh, of course!' moment when you realize how simple this solution is.

All three methods worked well, but the one that suits you best may depend on what you have available in your kitchen. No matter which method you choose, you can feel confident that there are reliable ways to prevent these temperamental fruits from going to waste.