This Guy Found an Easy Way to Make Guacamole Last for Over a Month (2024)

FAQs

How to make guacamole last long? ›

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.

The history of this tasty treat dates back to the Aztec Empire in Central America during the 1500s. Avocados were a favorite fruit in the area, and the Aztecs loved their “ahuaca-mulli” or avocado-mixture. The Spaniards also loved this treat, but could not pronounce the name correctly.

From the second you crack open that avocado, it's a race against the clock before it goes brown. But with the right prep, you can make guacamole last in the fridge for three to four days. Planning on storing guacamole in the freezer? It should last for three to four months.

You can freeze guacamole for up to 3 months. So, if you have a good avo that's about to turn, mash it, mix it with guac ingredients (here's the full recipe), drizzle with oil and freeze for when you next need a creamy avo dip hit, or want to jazz up a mid-week Mexican dinner.

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.

It is impossible to tell who the very first person to eat an avocado may have been. As they are known to have been a part of the Mesoamerican culture for at least 10,000 years prior, there is no written record of the first person's discovery and eating of avocado.

Guacamole (Spanish: [ɡwakaˈmole]; informally shortened to guac in the United States since the 1980s) is an avocado-based dip, spread, or salad first developed in Mexico. In addition to its use in modern Mexican cuisine, it has become part of international cuisine as a dip, condiment, and salad ingredient.

Before 1915, the avocado was commonly referred to in California as ahuacate and in Florida as alligator pear. In 1915, the California Avocado Association introduced the then-innovative term avocado to refer to the plant.

You can safely eat an avocado or guacamole that has turned brown due to oxidation, just as you could eat an apple that has undergone the same chemical reaction. However, it certainly doesn't look as appetizing when presented on a plate, and the taste may be slightly altered (read: a tad bitter).

Guacamole can be enjoyed as part of a healthy diet, and is a great way to increase your intake of health-promoting nutrients like monounsaturated fats, fiber, folate and potassium. Because it is a calorically dense food, enjoy it mindfully and pair it with other healthy foods to get the most out of your meal.

How to tell if guacamole is bad? ›

Once opened, store-bought guacamole usually lasts 1-2 days. Homemade guacamole also usually lasts 1-2 days. You'll know it's gone bad when it has a substantial puddle of brown liquid and the layers below the surface have lost their vibrant green hue. That's when it's time to throw it out.

Slowly add some lukewarm water over the top. You can fill a measuring cup and pour the water gently down the sides so it doesn't disturb the surface of the guac too much. Make sure the water covers the surface of the guacamole until it's about 1/2 inch up the sides. Put on the lid and refrigerate for up to 3 days.

"The flesh of the avocado oxidizes quickly — much like a cut apple — which changes the color. The addition of citric acid, like from lime juice in your guac can help delay this process but will not completely prevent it," she says.

Make your guacamole, then place any uneaten dip in a resealable container. 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.

The key is simple: you need to press the plastic wrap directly and completely against the surface of the guacamole. When stored this way, guacamole can be made ahead and stored in the fridge up to overnight with nary a brown spot in sight.

“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 first step to sprucing up your store-bought guacamole should be to transfer it from the plastic tub it came in into a mixing bowl. Give it a stir to make sure all the ingredients are well-combined. You can also squeeze some fresh lime juice into your bowl for more flavor and to prevent your guacamole from browning.