Chef Jordi Cruz shares avocado oxidation prevention method

Spanish chef and television presenter Jordi Cruz explained a simple way to keep sliced avocado and guacamole green for longer. He recommends placing a damp paper towel directly on the fruit’s surface and covering it with a thin film that does not touch the food, creating a barrier that blocks oxygen and retains moisture.

Cruz notes that the usual tricks of adding lemon juice, olive oil or wrapping in plastic can alter flavor or raise micro‑plastic concerns. His method isolates the avocado from air without using oil or citrus, preserving the fruit’s natural color and texture. The tip is relevant for the popular Mexican‑origin fruit used worldwide in healthy diets.