You’ve probably heard that you should just squeeze a lemon or lime over the exposed flesh. Sure, that works a little, because the acid slows down the enzyme rave. But here’s the problem: you’ll end up with lime-flavored avocado, which is fine for guacamole but not great for your morning toast with a sprinkle of sea salt. It’s like putting a bandage on a broken leg—better than nothing, but deeply unsatisfying.
And let’s be real: who wants to squeeze a lemon every time they cut open an avocado? You’re not a barista. You’re a person who just wants to eat green mush without it looking like a crime scene.
