Avocados have a bad habit of going brown and mushy quickly, but you can expand their shelf life if you store them with a natural item everyone has in their kitchen.07:48, 07 Jul 2026Avocados are the overlooked champions of the breakfast table, packed with healthy fats that lend them a wonderfully creamy texture on toast while keeping hunger at bay for longer. Yet the biggest drawback to eating avocados is that most people are unaware of how to store them correctly, leaving them brown and mushy — and potentially posing a serious health risk.‌It has become increasingly widespread on social media for influencers to suggest storing avocados in a bowl of water, with claims that this hydrates the fruit and maintains its freshness. This is simply not true — not only does it fail to work and leave the avocado waterlogged, but it also encourages harmful bacteria to multiply, making the fruit potentially dangerous to consume.‌Instead, cookbook author and founder of The Natural Nurturer, Taesha Butler, has revealed that the optimal way to store avocados is surprisingly straightforward, requiring nothing more than a drop of cooking oil.‌Taesha said: "Brush the exposed flesh with a little avocado or olive oil. This will create a barrier between the flesh and air, slowing down browning. I find a pastry brush is perfect for the job."Avocados tend to deteriorate rapidly because the moment you slice into them, a process known as oxidation kicks in, whereby oxygen interacts with the enzymes found within the fruit's flesh, reports the Express.‌This chemical reaction causes avocados to begin browning and losing moisture at a significantly accelerated rate, meaning they can spoil in as little as a single day.The secret to prolonging the freshness of avocados lies in preventing air exposure, and coating them with cooking oil forms a protective barrier.‌The oil functions as a seal that helps the avocado remain fresh, green and completely safe to consume for several days beyond its usual lifespan.How to store avocados so they last longerSimply brush an avocado slice with a thin layer of cooking oil. Olive oil works well, though you can opt for avocado oil or any mild-flavoured oil that won't alter the taste.Then, wrap the avocado securely in clingfilm, as this reduces the amount of air surrounding the fruit, which helps delay deterioration.‌Place the avocado flesh-side down in a food container, as this further limits air contact with the fruit, before putting it in the fridge.This technique should keep the avocado fresh for an additional two to five days beyond its normal shelf life, but if you want it to last even longer, freezing is an option.Article continues belowFreezing avocados makes them somewhat soft and watery, so it's advisable to mash them beforehand to better preserve their consistency.That said, frozen avocado works wonderfully in spreads or smoothies, allowing you to enjoy it at breakfast while avoiding food waste.