This one is a classic for a reason. Acid is the sworn enemy of browning. Squeeze a little fresh lemon or lime juice over the exposed flesh, making sure every nook and cranny gets a good spritz. Then wrap it tightly in plastic wrap—press the wrap directly onto the surface to squeeze out any air bubbles.
The citric acid creates a protective layer, like giving your avocado a tiny, invisible raincoat. It works in a pinch, but be warned: if you add too much juice, your avocado will taste like a sour candy. Use a light hand—think of it as a kiss, not a bath.
You can also use vinegar in a pinch. White wine vinegar or apple cider vinegar works fine, but your avocado might start singing “I’m a little teapot” in a fancy accent. Not recommended unless you're making a salad.
