When the cells in an avocado's flesh are damaged via cutting, an enzyme named polyphenol oxidase gets exposed to air, prompting oxidization and turning the flesh brown and mushy.

Luckily, in a video shared by Food Network on X, chef Michael Symon revealed a trick to keep cut avocados bright green by neutralizing the said enzyme and limiting exposure to air.

If you cut an avocado and plan to only eat half, store the other half with the pit. The pit will shield part of the fruit's flesh from oxygen, keeping that part from browning.

Then, rub an acidic fruit’s juice onto the unprotected flesh. The citric acid in a spritz or two of lime or lemon juice can effectively denature the enzyme that causes browning.

Lastly, to further keep oxygen away, tightly wrap the avocado half in aluminum foil before refrigerating it. Together, these steps will keep the fruit green for three to four days.