Keep Guacamole From Browning Steps | Avocados From Mexico (2024)

Common questions about keeping guacamole green


Avocado flesh is green, but it darkens and eventually turns brown only when it reacts with the oxygen in the air. The process of oxidation is kept at bay when the avocado is surrounded by skin, but once you cut and peel your fresh avocado, the flesh will begin to oxidize. This isn’t noticeable for several hours, but beyond that, you will notice the flesh of your avocado changing color. Because avocado is the primary ingredient in guacamole, your guacamole will also turn brown as the avocado in it begins to oxidize.


As long as your fresh guacamole has been refrigerated, then you should be able to consume it for the next few days. If you’re not able to follow our tips above for preserving your guacamole and don’t want to eat the oxidized layer of brown guacamole, simply scrape it from the rest of your guacamole and continue eating.


Yes! The lemon forms a barrier between the outside air and the guacamole to make sure the dip stays its greenest. Seal it in a container or with plastic wrap and refrigerate it. Just remember to pour it off before you serve your guacamole. Otherwise, it will be a little tangy.


For fresh guacamole, if well-sealed from the air, it should stay green for 1-2 days.

Keep Guacamole From Browning Steps | Avocados From Mexico (2024)


Keep Guacamole From Browning Steps | Avocados From Mexico? ›

Make the top of the guacamole as flat as you can, squeeze lemon juice on top, enough to cover the top. Put cling wrap or a plastic bag on top of the wet guacamole. You can carefully scrape off the brown layer if you didn't do the above, or just stir it in. The brown doesn't taste bad.

How do Mexican restaurants keep guacamole from turning brown? ›

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.

How do restaurants keep avocados from turning brown? ›

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.

How does commercial guacamole stay green? ›

But as every guac fan knows, the stuff has a tendency to look nasty in a hurry, a problem only compounded when the product is made in advance. Fortunately for Wholly, the brand had already pioneered a high-pressure process that removes all the air from the container, so the batch doesn't oxidize and turn brown.

How can you keep guacamole from turning black? ›

How you can prevent the guacamole from turning black
  1. Leave the pit of one of the avocados in the mixture, as it contains antioxidants, which could stop the process.
  2. Add vinegar and a little lemon juice.
  3. Add a tablespoon of olive oil.
Feb 9, 2023

How much lemon juice to keep guacamole from turning brown? ›

I simply squeezed the juice from half a lemon over the surface of the prepared guacamole. I checked for browning after one hour, one-and-a-half hours, and two hours.

Does onion keep guacamole from turning brown? ›

The KaleJunkie creator shared this air-tight trick using a sliced onion to stop the avocado's flesh from turning brown. "The onion releases sulfur, which keeps your avocado green," she said, explaining the chemical reaction that halts the oxygen from interacting with the enzymes in an avocado.

How does Chipotle keep guacamole green? ›

In order to keep the dip from turning from a vibrant green to a yucky, brown hue by the day's end, it is double sealed. His third TikTok clip showed how each tin of guacamole is sealed to keep it from going bad. “Each panned guac gets sealed airtight with Saran Wrap,” he said.

What is the creamy ingredient to keep guacamole green? ›

The lactic acid in sour cream acts very much like the ascorbic acid in limes in combating the oxidizing enzymes in avocados. The process and result is similar: spread a thin layer of sour cream onto a smooth surface of guacamole and cover with plastic wrap, pressing it directly onto the surface.

Is guacamole edible when it turns brown? ›

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.

How to make guacamole not turn brown reddit? ›

First, I flatten out the guac in the container. Then I squirt Lime Juice over it, making sure all the surface is covered. Then I take a small square of plastic wrap and tuck it down on the surface, making sure that there is no air on the guac. Then I put the lid on the container and pop it in the fridge.

What is a natural preservative for guacamole? ›

Already a popular ingredient in guacamole as it brings a zesty, tangy flavor to the creamy avocado, lime juice is also believed to help keep guac from going bad — which makes sense.

How does Chipotle make their guacamole from turning brown? ›

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.

How far ahead can you make guacamole before it turns brown? ›

To keep fresh overnight:

Adding a thin layer of water over top of your bowl of guacamole is a great barrier against oxygen, and since guacamole is heavy, the little liquid that may seep down into the bowl will not water it down. If you use this method, your guacamole should stay fresh for up to 3 days.

Does olive oil prevent guacamole from turning brown? ›

Olive Oil

Rather than reacting with the browning enzyme, a thin layer of olive oil acts can act as a barrier between the dip and the air. If oxygen never reaches your guacamole, it can't turn brown. Use how ever much you need to coat the surface of the guac.

Does sour cream keep guacamole from turning brown? ›

When the avocados in guacamole turn brown, it's because they contain an enzyme that reacts with oxygen in the air. So preventing this oxidation from happening is as simple as blocking your guacamole from the air, which the sour cream and plastic wrap layers do.

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