I’ve been an avocado lover for a long time, but when I don’t want to eat the whole thing on my own, I’ve discovered a little trick that can help keep it from turning brown that’s so easy it’s kind of ridiculous. And best part: no extra ingredients or fancy tools or storage containers required. Promise.

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When you cut your avocado in half and you know you’re only going to use one half, use the half without the seed. Then place the empty skin back on top of the other half (that still has the seed). I try to make sure the skins line up as closely as possible, but it’s not a huge deal if they don’t. And…that’s it.

I’m not a fan of refrigerated avocado, so I’ll leave it on the counter until the following day, or just pop it in the fridge. I’ve been doing this for years now, and I’ve yet to have the leftover half turn brown. Granted, it’s not going to last longer than about 24 hours, but honestly, we can’t go that long without eating it, so it’s never been an issue.