Save an avocado.

It was a minor  issue when I wanted a little bit of avocado for a recipe, and not the whole thing. 

What on earth did you do with the other half you didn't need? 

If you didn't make an impromptu guacamole? 

No matter how much you tried to save the flesh from turning a brownish throwback 1970's avocado green… You lost your avocado.

I haven't found a new gadget that will supposedly keep an avocado great and wonderful, or seen one that really works. 

Yet I suppose.

I had an idea the other day.   If air was culprit, than take away the air factor.  Water will not allow air to penetrate the flesh.  Sort of how you do potatoes and apples when you cut them up.

So I took the half that still had the pit in it, put into small container, just covered enough water to touch all surfaces of the flesh, put a lid on it, forced out the extra air, and let it sit in refrigerator to see how long I could keep it in there. 

This avocado was it in the fridge for four days!!

Pretty nifty. 

If I didn't need to use that particular half, I wonder how long it would've gone?

There was a little bit extra water just on the surface flesh of the avocado. It didn't deter the flavor at all, nor did it change the consistency. 

As I scooped it out of the skin, it was perfectly good and green!

Did anyone else know this?

So there you go! 

Simple life hack that you have at your fingertips.

Try it out.