I love guacamole–not in the tastes great sort of way, but in the I want to marry it sort of way. It’s one of the fastest things to go at a party {next to brownies, I think}, so I love to whip it up and take it when we get invited somewhere. I don’t love when it turns brown before we get there, though.
Avocados turn brown because of oxidation–so basically, the minute you expose them to the air, they start to age {hmm, maybe that’s my problem–too much air}. So, really, the trick is to minimize exposure to air. 😉
Over the years I’ve learned two great ways to keep guacamole green. The first is to whip up your favorite guacamole recipe as usual and then cover the top with lime slices.
The second is to put the guac in an airtight container, squirt the top with a TINY bit of lemon juice {not too much, since your recipe probably already had lemon or lime juice in it}, and then lay a piece of plastic wrap over the top of the guacamole, tucking it in at the edges then throw the lid on your container and head to the party. {If you aren’t using the guacamole right away, make sure to store it in the fridge.}
Easy enough, right? How do YOU keep your guacamole green?
Mavis wants to know.
Stock up when prices are low! See my How to Freeze Avocados Tutorial.
Susan says
I picked up a mesh bag of 10 small avocados yesterday at Chuck’s Produce for .99
(Yes, .10 each!)
Just made your Guacamole recipe.
Katie NC says
oh man, I’m totally jealous of you! my doctor has told me to eat half an avocado a day to try and get my cholesterol down (well, one of the benefits of eating avacados. shucks) and they’re soooooo expensive!
back to the topic at hand- I always put the avocado pit in the container with my quac. also, if you’re only eating half at a time, like I do above, leave the pit in the unused half to keep it from turning brown.
Pam P says
I learned from a work friend from Mexico to put the avacado pit in the bowl with the guacamole and voila, it doesn’t turn brown. I have no idea why but it works! Try it!
Darlene says
Yes, my Latina friend gave me the same advice and it works great!
PattyB says
I got the same advice from a Mexican lady who always made the guac @ this one company I worked at. I go an additional step and lay some plastic wrap on top of the guac so there are no air pockets.
The Smallest Acre says
I eat it right away. It never makes it to the party.
amber says
My sister in-law taught me to add a little mayo and this has worked better than anything
AlysonRR says
I do the plastic wrap on top, tucked in method (as little air as possible) if I’m using it the next day. I’ve started freezing avocados thanks to your tutorial, Mavis – thanks!
Ann W. says
A tomatillo keeps guac from turning brown or moldering. I’ve had luck keeping it up to 2 weeks in the fridge with a tomatillo added. 🙂