Have any of you figured out how to store half of an avocado to enjoy the next day?

I got a wonderful, soft, creamy avocado over the weekend. Normally I would give half of it to my son, but he had just eaten and didn't want any. I haven't had any success storing a cut-open avocado in the past, so I ate the other half, and I just about did this when I looked it up and saw it had 322 calories!!

I do it all the time. It doesn't look perfect, but I don't care. It helps to closely cover the surface with plastic wrap.

Lemon juice will keep it from turning brown. We do pretty well when we put plastic wrap closely on it.

rinsing or brushing the cut side with a splash of lemon juice, vinegar or other food acid onto the cut side can slow the browning too, but that kind of color change (on other foods too, like apples) doesn't mean spoilage and doesn't change the flavor, just looks weird. Which is why I generally don't worry about using the acidic wash on foods (because it does change the flavor). However, with avocado I like a bit of acid flavor so I do tend to use a bit of lemon or lime juice on the cut end, and then wrap tight.

When you cover it with the wrap, do you leave the pit in or take it out?

I've heard leaving the pit keeps it from browning, but I haven't noticed a difference.

I always leave the pit in. I just put it in an airtight container. I have an avocado I cut a few days ago and its still bright green.

Thanks, everyone. I'll give it a try next time. Can't wait!

I will chime in and agree that it works fine. Sometimes my avocado will last a whole week just putting a little in salads. I leave the pit in because that protects surface area that can turn brown. Put in a zip lock bag, squeeze air out and push the surface of the bag tight to the cut side. I also usually slice horizontally from the top so there is also less exposed surface.

Interesting idea, horizontal. I'd never thought of that! Definitely decreases exposed surface area; I love it!

I learned the leaving the pit in trick from a friend who makes the best guacamole I have ever tasted. When I asked him why he left the pits in the bowl for decoration, he explained it. That guacamole was just as green by the end of the night as it was coming out of the fridge so I've got to believe him!

Cooks Illustrated recommends brushing the exposed cut side lightly with olive oil and then putting it flat on a plate but I don't know how much of the oil it would absorb. :P

I'd make guacamole with the remaining half and use is as a spread for sandwiches. If you put enough lemon in the guacamole, it shouldn't turn brown. I also use the pre-packaged guacamole seasonings that I think have some preservatives that help keep the avocado from turning brown.

Or sometimes I just let it turn brown--it doesn't change the taste.

I leave the pit in and put in an airtight container.