Does the storing in water situation do anything for the rash of avocados I’ve dealt with in the last year that seem to ripen unevenly (parts that are clearly ready to go but then other parts that are still rock hard)?
I like the "water hack_, and also the refrigerator for ripe enough uncut Hass avocados.
Too many variables for me to say what might work for others. I did try cut avocado in water and wasn’t mad at it, but didn’t try it again.
I try not to store cut avocado, but when I do, I leave the pit, spray with oil, and press plastic wrap as well as I can. I can’t say how much it helps.
I did vacuum sealing of a cut avocado once, and it was fine, but that seemed like a lot of work and plastic for half an avocado.
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