This is the classic technique, and it works. Squeeze a little citric acid (lemon or lime juice) over the exposed green flesh. You aren’t making guacamole in a swimming pool; just a few drops, then rub it gently with your finger.
The acid creates a protective shield against oxygen. However, go too heavy, and you’ll bite into a slice that tastes like a sour lemon fart. Moderation is key.
Pro tip: Use a pastry brush to spread an even, thin layer of oil on the cut surface. A neutral oil like avocado oil (yes, full circle) works best to seal it up tight like a tiny green jar lid.
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