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The Avocado Trick by Jacques Pépin: How to Prevent Browning
Browning is the curse of avocados—but a surprisingly simple trick from the celebrated French chef may help keep it at bay.
Anyone who loves avocados knows their proverbial dark side: all too quickly, the vibrant green flesh turns an unappetising shade of brown. Now, Jacques Pépin reveals an easy way to slow this process—by submerging the fruit in cold water.
The idea reportedly came to him spontaneously while preparing avocados for guacamole. After cutting the fruit, he briefly dipped it into cold water, thereby delaying discolouration, as he explains in a video. When making guacamole, the acidity of lime juice will also slow the process—but for salads or bowls, the water trick could prove especially useful.
The Science Remains Unclear
The reason avocados lose their fresh green colour lies in their chemistry: the flesh contains phenolic compounds that react with oxygen, triggering the familiar discolouration. To counteract this, there are two common approaches—either limiting exposure to air, for example by using cling film or airtight containers, or adding acidic ingredients such as lemon or lime juice, which inhibit the enzymes responsible.
Seen in this light, the water method can at least be partly explained. Cold water may temporarily shield the avocado from oxygen or rinse some of the reactive compounds from the surface.
Briefly holding avocado under running water or dipping it into a bowl has recently gained traction online. However, the exact mechanism behind its effectiveness is still not fully understood. Pépin himself reports consistently positive results, though without offering a detailed scientific explanation.
