food

Ah, the delicious, creamy avocado. We love it, despite its fleeting ripeness and frustrating tendency to turn brown when you try to store it. From salads to guacamole to much-memed millennial avocado toast, the weird berry (that's right—it's a berry) with the signature green flesh is one of the more versatile fruits, but also one of the more fickle. Once an avocado is ready, you better cut it open within hours because it's not going to last.

Once it's cut, an avocado starts to oxidize, turning that green flesh a sickly brown color. It's not harmful to eat, but it's not particularly appetizing. The key to keeping the browning from happening is to keep the flesh from being exposed to oxygen.

Some people rub an unused avocado half with oil to keep oxidation at bay. Others swear by squeezing some lemon juice over it. Some say placing plastic wrap tightly over it with the pit still in it will keep it green.

But a YouTube video from Avocados from Mexico demonstrates a quick, easy, eco-friendly way to store half an avocado that doesn't require anything but a container and some water.