The Acidic Barrier: Coca-Cola contains phosphoric acid. Much like lemon or lime juice, this acidity helps to lower the pH level on the surface of the avocado. This slows down polyphenol oxidase, the enzyme responsible for browning (oxidation) when the fruit is exposed to air.

Sugar Sealing: The high sugar content in the soda creates a thin, viscous film over the green flesh. This acts as a physical barrier, further preventing oxygen from reaching the fruit.

Flavor Profile: While it sounds strange, the caramel notes of the cola can actually complement the nuttiness of the avocado, especially if you are using the avocado in a sweet preparation like a smoothie or a dessert mousse.

The Recipe: Avocado Color-Saver Soak
This method is most effective when you have sliced avocados or halves that you want to keep vibrant for several hours or even overnight.

Ingredients:

1 sliced avocado (or two halves)

1/2 cup of Coca-Cola (Regular, not Diet, as the sugar is part of the “seal”)

A small bowl

Instructions:

Prep the Fruit: Slice your avocado or remove the pit from the halves as you normally would.

The Quick Dip: Pour the Coca-Cola into a shallow bowl. Submerge the exposed green flesh of the avocado into the liquid for about 30 to 60 seconds.

Drain: Remove the avocado and let the excess liquid drip off. You do not need to rinse it.

Store: Place the avocado in an airtight container or wrap it tightly in parchment paper.

Serve: When you are ready to eat, you can either enjoy it as is (it will have a very slight hint of sweetness) or give it a quick rinse with cold water if you are using it for a savory dish like guacamole.

An Alternative: The “Pit-In” Method
If you only have half an avocado left, many people swear by placing the half (with the pit still in) into a small container and pouring just enough Coca-Cola into the bottom of the container to create a humid, acidic environment without fully submerging the fruit.