Stopping avocado going brown

[karadekoolaid]

I've found some pictures of 4 varieties from Venezuela. The hybrid - you've already seen that one (above) weighing in at 1,2 kgs.
The best variety, according to the market vendors, is the Catalina. Fairly large, but definitely pear-shaped. Unctuous is the only way to describe the flavour; creamy, buttery, nutty. Then there's the Carupanero (from Carúpano, in the east of Venezuela, on the coast). This avocado is round, rather than pear-shaped. In the west, there's a variety which turns purple when it ripens. The Maracaibo avocado.
Probably the most delicious ever, but very difficult to get hold of (because they're not commercialised) , is a small, avocado from the Henry Pittier rain forest, which separates Maracay from the coastal village of Choroní. It's about the size of a regular pear and has a fairly thin layer of fruit inside. When it has ripened, it needs to be eaten immediately, but it's intensely nutty and delicious. No photo of this one.

 

[Z-Cook]

I've found some pictures of 4 varieties from Venezuela. The hybrid - you've already seen that one (above) weighing in at 1,2 kgs.
The best variety, according to the market vendors, is the Catalina. Fairly large, but definitely pear-shaped. Unctuous is the only way to describe the flavour; creamy, buttery, nutty. Then there's the Carupanero (from Carúpano, in the east of Venezuela, on the coast). This avocado is round, rather than pear-shaped. In the west, there's a variety which turns purple when it ripens. The Maracaibo avocado.
Probably the most delicious ever, but very difficult to get hold of (because they're not commercialised) , is a small, avocado from the Henry Pittier rain forest, which separates Maracay from the coastal village of Choroní. It's about the size of a regular pear and has a fairly thin layer of fruit inside. When it has ripened, it needs to be eaten immediately, but it's intensely nutty and delicious. No photo of this one.View attachment 140438View attachment 140439View attachment 140442

Envious of your amazing choice of avo varieties! Mainly Hass here, sizes vary, with the odd smattering of a couple of green skinned varieties mainly to be found at Mex/NewMex stores.

 

[SoCalZone10]

I usually eat the whole thing, but if I have to save it, I just wrapping plastic and then cut out the top. I do the same with cabbage.

 

[badjak]

I've found some pictures of 4 varieties from Venezuela. The hybrid - you've already seen that one (above) weighing in at 1,2 kgs.
The best variety, according to the market vendors, is the Catalina. Fairly large, but definitely pear-shaped. Unctuous is the only way to describe the flavour; creamy, buttery, nutty. Then there's the Carupanero (from Carúpano, in the east of Venezuela, on the coast). This avocado is round, rather than pear-shaped. In the west, there's a variety which turns purple when it ripens. The Maracaibo avocado.
Probably the most delicious ever, but very difficult to get hold of (because they're not commercialised) , is a small, avocado from the Henry Pittier rain forest, which separates Maracay from the coastal village of Choroní. It's about the size of a regular pear and has a fairly thin layer of fruit inside. When it has ripened, it needs to be eaten immediately, but it's intensely nutty and delicious. No photo of this one.View attachment 140438View attachment 140439View attachment 140442

We have some that look a bit like this last one, just not as red.
I gotta remember to take pics when it's avo season again

 

[badjak]

Might depend on whether the seed came from a hybridised plant or not

I'm not sure, but I don't think it's a hybrid

 

[SatNavSaysStraightOn]

down under, we are told to cut it in half and place the half without the pit in it, face down on a side plate in the fridge. We sometimes do that, or wrap in clingfilm or face down in an airtight container - which also works.