The Reason Store-Bought Guacamole Tastes Different - Mashed (2024)

FAQs

Why does store-bought guacamole taste different? ›

The most likely answer is an ingredient most people don't put in their homemade recipe but is in almost all store-bought versions. Citric acid is a commonly used flavoring and preservative in mass food production. This ingredient is used to prevent enzymatic browning and infuse a tart, bright flavor.

Choosing unripe avocados

Perhaps the biggest mistake people fall into when making their homemade guacamole is choosing an avocado that isn't quite ripe or one that has over-ripened.

If your guacamole tastes like it's missing something, it's probably salt. I always add additional salt to taste. You can also add additional garlic or diced red onions. Add tanginess.

Ripe avocados have a pleasant, slightly sweet aroma and somewhat nutty flavor. As the fruit spoils, it may develop an abnormal taste and odor. If it has a sour taste or smell, it may have bacterial spoilage and should be discarded.

If you taste your guac and it is bland, start with more salt. Next, add lime juice. Often an additional pop of citrus is all guac needs to come alive and taste better. If you still aren't happy with the taste, you can rely on mix-ins to jazz it up.

Little did I know that adding chopped pickled jalapeños to guacamole is the best—I've never looked back. Not only do pickled jalapeños add spice (but in a mellow way), they are brined in vinegar and salt, which highlights the other flavors in the guacamole.

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.

If you feel it's sour then it's possible that it has started to ferment or lemon or lime has being added to it. If it's that terrible prepackaged greenish-brown concoction you find in grocery stores, then it's possible that is just its normal sickening taste. But no, home made guac should never taste sour in any way.

Some people swear by this one, so we had to put it to the test. The verdict: Contrary to popular belief, adding the avocado pit to guacamole does not prevent oxidation. In fact, if it sticks out above the surface, it creates air pockets that prevent the plastic wrap from adhering tightly enough.

What are the symptoms of food poisoning from guacamole? ›

The most common symptoms of food poisoning include diarrhea, stomach pain or cramps, nausea, vomiting, and fever. Signs of severe food poisoning include bloody diarrhea, diarrhea that lasts more than 3 days, fever over 102°F, vomiting so often that you cannot keep liquids down, and signs of dehydration.

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. Put it in the fridge.

WHOLLY^® GUACAMOLE Chunky Guacamole Bowl Chunky

That homemade taste without the hassle of tricky avocados. Hass Avocados, Tomatoes, Onions, Cilantro, Contains 2% Or Less Of Lime Juice, Garlic, Salt, Serrano Peppers.

Known in Mexico as "fake guacamole", guacachile is a silky, delicious sauce made with just four ingredients – not including avocados. Can diners tell the difference? Maybe it's time to cut back on the guacamole and try something different this Cinco de Mayo.

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.