The avocado stone stops the flesh turning brown
True or false?
IntroductionCooking abounds with old sayings and proverbs, which are sometimes useful tips and sometimes myths. We learn or hear them somewhere, and often trust them completely, even when they're wrong.
I propose simply to verify them, to see whether they are real useful tips that we can use, or just ill-founded popular beliefs.
Of course I can't claim to be writing scientific facts here, just personal observations and what I understand them to mean.
The belief"The stone should always be left in a dish made with avocado."
According to culinary legend, if you leave the avocado stone in a purée or guacamole you have just made, it will not turn brown.
The approachWe'll prepare an avocado purée and share it between 3 ramekins: 1 plain, 1 with the avocado stone, 1 with a little vitamin C added. They will be left for several hours to see what happens to the different dishes of purée.
The result in brief
"The stone should always be left in a dish made with avocado." : false.
Let's check this:
A puree is made with an avocado cut into pieces and blended.
The purée is divided between 3 ramekins: on the right plain, in the centre with the stone, and on the left with a pinch of vitamin C.
A few hours later...
Unfortunately the stone has had no effect.
The vitamin C, on the other hand, has acted as an effective anti-oxidant.
ResultsSo there is no point leaving the avocado stone in the prepared dish. Vitamin C, and so the lemon juice added to guacamole is much more effective.
Last modified on: October 13th 2010
Your comments or questions on this recipe:
Thanks for doing this, been wondering if it's at all true. Now I understand it's the lemon juice I've been using, not the stone, that has kept my guacamole fresh :)
Comment #1 posted on august 15th 2011 at 17:48 by JPO.