There are plenty of methods employed by home cooks to prevent the browning of a cut avocado, but none work as well as this scientifically proven technique:
- Boil the avocado first
- Cook the microwave for 30 seconds
- Keep the pit in the half you are saving
The answer is to boil the avocado first. Carefully drop a single ripe avocado into the pan of boiling water. Start the timer, and leave the avocado in the water for exactly 10 seconds, then remove the avocado, using the spoon. If you boil the avocado for more than 10 seconds, it will start to cook—if you leave it in for less time, the enzyme will not be destroyed.