Avocados may have an exotic origin but for many UK households they have become a staple kitchen item.

The fruit gained notoriety in recent years after becoming a symbol of overspending when Australian billionaire and luxury real estate mogul Tim Gurner implied that young people can’t afford to buy their own homes because they’re wasting money on ‘fancy’ avocado on toast.

Many cafes now include avocado on breakfast and brunch menus, with smashed avocado on toast costing more than £10 in some places, and while this isn’t exactly breaking the bank in the way Gurner suggests, it is cheaper to rustle up the dish yourself at home.

But the problem with buying avocados is they have a relatively short shelf life which often leads to unnecessary food waste.

Without proper storage the fruit will ripen quickly when left out at room temperature, turning brown and mushy in just a few days. However, experts say it’s possible to keep ripe avocados fresh for up to 14 days if they are correctly stored.

Waste management specialists the Wheeldon Brothers say if you’re buying ripe avocados they should be stored in the fridge, rather than in a fruit bowl at room temperature, to help keep them fresher for longer.

A specialist at the firm explains: “Avocados are one of the most wasted foods because of their speedy ripening process. But refrigerating fully ripe avocados can extend their freshness for up to 14 days, reducing the chances of them going to waste.

“If you’re not planning to eat them right away, buy unripe avocados and let them ripen naturally at room temperature. Once they’re ripe, refrigerate them to extend their freshness. This way, you can better control their ripening and avoid throwing them out too soon.”

Freezing avocados is also an option, although this isn’t ideal for every use. The specialist adds: ““Freezing avocados can keep them fresh for up to four months. However, the texture can change after thawing, so frozen avocados work best for recipes where they’ll be mashed or blended. If freezing, cut them into chunks or slices and store them in an airtight bag.

“By using the right storage methods and planning ahead, households can cut down on waste, save money, and make a positive impact on the environment.”

Avocados are also prone to browning once they have been cut due to a natural enzyme called polyphenol oxidase which reacts with oxygen, but the experts say this process can be prevented by coating the flesh with lemon or lime juice which slows oxidation to help keep it green and fresh.

Households are also urged to avoid a popular social media hack which suggests storing avocados in water, as this creates ideal conditions for bacteria like listeria and salmonella to grow, so it is safe to stick to proven methods like refrigeration or using citrus juice.