A foolproof, totally tested trick to keep guacamole from browning. (2024)

FAQs

A foolproof, totally tested trick to keep guacamole from browning.? ›

Top with lime juice and plastic wrap

Place a piece of plastic wrap on the surface of the dip, lightly pressing all over to make sure the plastic is directly in contact with the entire surface of the dip. Store the guacamole in the refrigerator for up to 2 days.

Method #4: Press Plastic Wrap Against the Surface of the Guac. The technique: If air is the enemy, plastic wrap could act as a shield from oxygen exposure. For best results, spread the top of the surface flat so the wrap can get the most contact. The results: The plastic seal lets through more air than you might think.

Will putting an avocado pit in my guacamole help keep it from browning? Unfortunately, no. All this will do is shield parts of the guacamole from a natural process called oxidation.

To prevent your guacamole from turning brown, use water! Yes, a small amount of water is a great way to help guacamole maintain its vibrant green color and stay fresh. Here's how to do it: Put the guacamole in an airtight container that has a tight-fitting lid.

The main goal is to prevent oxygen from touching the avocado's flesh. Plastic wrap is a practical, albeit not foolproof way to slow down the natural course of fruit aging. The trick is to make sure the plastic wrap is sealed flush with the flesh.

Olive Oil. Another option is to brush the avocado flesh with olive oil, says Weintraub. This creates "an oily barrier between the fruit and air, thus preventing browning," she explains.

“Each panned guac gets sealed airtight with Saran Wrap,” he said. “Then it gets lidded, labeled and stored for later use. This process ensures freshness and prevents browning,” he continued.

The avoFresh contains ascorbic acid (vitamin C) and calcium carbonate. You add the powder mixture to fresh mashed avocado.

Squirt a thin layer of fresh lime juice onto the guacamole, covering it completely. Cover and store in the fridge for up to two days or until you're ready to serve it. To serve, pour out the excess juice and mix well.

How to make guacamole stay green? ›

Pat the guacamole down to give it a flat surface. Pour a thin but visible layer of water or lemon/lime juice over the guacamole to form a barrier with the air. Cover the dish with plastic wrap, pushing the wrap, so it is flush with the guacamole to prevent air pockets, or put the guacamole in a sealed tub.

Although brown guacamole isn't the most appealing, it's completely safe to eat (as long as you've stored the guacamole in the refrigerator, and it isn't more than three days old). "While a bit off-putting to look at, brown guacamole is totally safe," confirms Food Network's nutritionist, Dana Angelo White, MS RD ATC.

Add about a half-inch of water to the top of the guacamole. Make sure the water covers the whole surface of the batch. Put the lid or covering on the container, and store in the fridge for two to three days. When you're ready to enjoy your guac, gently pour off the water and stir before serving.

Water is a great trick to use for storing guacamole so it stays fresh, but there are a few other options as well. Acid, like lemon, lime, or vinegar, creates a barrier against oxygen as well, so applying a thin layer will work in a similar way.

Cover the guacamole with water or lime juice.

When stored using these tips, you can keep your homemade guacamole looking fresh for up to 72 hours in the fridge.

You see, lime is a very strong acidic flavor and it can easily overpower the delicate flavor of the avocado. Instead, finely dice red onions and pickle them with lime juice for 15-30 minutes.

To keep the leftover guacamole from browning, the employee rips off a sheet of plastic wrap, then presses it all the way down to the surface of the guacamole, knocking out the air that would be in the container if it was just sealed with a lid.