“If you put your avocado in water, you're really just dropping it into a breeding ground for any bacteria that are present,” says Sedlacek. “This TikTok hack is a recipe for foodborne illness. It's very, very bad.”
A representative for the FDA told Good Morning America that any residual human pathogens left on the surface of the avocado skin (like listeria or salmonella) might multiply in the water, which could lead to dangerous food-borne illnesses.
A little agua goes a long way in keeping your open, ripe avocado fresh! Drowning your avocado in water to keep it fresh? You bet! Submerge your open, ripe avocado in water, cover it, and put it in the fridge to keep it ripe for up to three days!
Countertop, Fridge or Freezer? Until they're fully ripe, avocados should be stored at room temperature. Placing an unripe avocado in the refrigerator will slow the ripening process, but the same concept applies to ripe avocados: put them in the refrigerator to keep them at their prime ripeness for longer.
Is storing avocados in water safe? To be clear, the answer to this question is a definite NO — an opinion shared widely by the U.S. Food and Drug Administration (FDA) after the avocado storage hack began trending on social media. It's not uncommon to find bacteria on the bumpy outer skin of an avocado.
Ripe, ready-to-eat avocados are best stored in the refrigerator to slow down the ripening process. Keep them in the low-humidity crisper drawer of your fridge (most crisper drawers will have a vent that allows you to adjust the humidity levels). They'll last between two and three days when stored this way.
Schaich thinks that submersion in water slows this ethylene production, which halts ripening. On the other hand, non-climacteric produce, such as lemons and grapes, won't continue to ripen, but storage in water keeps them from dehydrating quickly.
Avocados can be frozen whole. Wash and dry the outside of the avocado, wrap tightly in plastic wrap, then place it in a reusable or plastic freezer bag. Keep in mind, the avocado flesh will turn a little brown because of the freezing process. It can stay in the freezer up to 6 months.
How long do avocados last in the fridge? An uncut whole avocado will last a bit longer when moved to the refrigerator but it's recommended to eat them within 1-2 days for maximum freshness. Cut avocados may last up to three days after cutting if stored properly (see above) but there is no guarantee.
Dogs can eat small portions of an avocado's mesocarp (inner area). Large portions can cause vomiting & diarrhea due to persin - a toxin in avocados. Persin is more prevalent in the leaves and skin of avocados and the seeds are choking hazards, so if your dog eats an entire avocado, contact your vet.
To speed up the avocado ripening process we recommend placing unripe avocados in a brown paper bag with an apple or banana for two to three days until they are ripe. We do not recommend any other method of ripening avocados.
Brush with Olive Oil
Creating a barrier can prevent the oxygen from being in contact with the green flesh of the avocado. One way to create a barrier is to brush the exposed surface of the avocado with oil. Drizzle the surface of the fruit with a visible layer of vegetable oil. Then, seal it in an airtight container.
Can you refrigerate an avocado? If you have cut the avocado, it's important that it goes in the refrigerator before it goes bad. If it's not cut, the refrigerator will slow down the ripening process, keeping it ready-to-eat for longer.
If you put unripe avocados in the refrigerator and leave them for several days, chances are the fruit will get chill damage and turn black inside. As the season progresses and oil content gets higher, the fruit has less chance of turning black inside. To prevent the discoloration, don't refrigerate.
In short, no. Unfortunately, avocado not only loses its smooth, creamy texture, it also loses much of its fresh flavor in the freezer. Frozen avocado typically loses some of its vibrant color and turns a bit brown or grayish in the freezer, too.
Because water expands when the avocado freezes, its texture will change. This means frozen and thawed avocados will not be as fresh, flavorful, or buttery as a fresh avocado. That's why we do not recommend freezing avocados — good thing fresh, ripe Avocados From Mexico are always in season!
How to Freeze a Whole Avocado with the Skin On. Freezing whole avocados is simple. Simply put them in the freezer whole - they'll last for up to three months there.
An even easier method is to submerge your ripe avocado in water. Cut your avocado in half and fill a glass or plastic container near full with water. With the flesh-side down, place the avocado in the container, cover, and place in the fridge. This will keep the avocado from turning brown for about another two days.
Avocado, apples, bananas, citrus fruits, berries, peaches, apricots, and nectarines should be stored out of the fridge. Refrigerating these fruits will result in loss of flavors and textures. However, you can refrigerate these fruits for 30 minutes prior to eating if you want a crisp bite.
Store citrus fruits (including lemons, limes, grapefruits, and oranges) in the refrigerator in a moist environment—some say to submerge them in a bowl of water; for those with less fridge real estate, store citrus in tightly sealed zip-top or silicone bags.
If your avocado is ripe, place the whole, uncut avocado in an airtight container or in the produce drawer in the refrigerator. It should be good for about two weeks, depending on how ripe it was going in.
The rapid browning of avocado flesh is a consequence of its exposure to oxygen in the air, as well as the presence of phenolic compounds in the avocado itself.
If the avocado yields to firm gentle pressure you know it's ripe and ready-to-eat. Ripe, ready to eat avocados may have a darker color but color can vary so it is best to go by feel as well as color. It will feel lightly soft but it will not feel “mushy” to the touch. Ripe fruit is perfect for that day.
You can safely eat an avocado or guacamole that has turned brown due to oxidation, just as you could eat an apple that has undergone the same chemical reaction. However, it certainly doesn't look as appetizing when presented on a plate, and the taste may be slightly altered (read: a tad bitter).