The guacamole trick we wish we’d learned years ago (2024)

FAQs

Does lemon juice keep avocado from turning brown? ›

Acidulants, such as citric and ascorbic acid found in lemon juice, help lower the pH of avocados and decrease the enzymatic activity, keeping them from turning brown ( 1 , 3 ). Therefore, squeezing a little lemon juice on top of your cut avocado before storing it could help delay browning.

The word guacamole originated in Latin American Spanish. It comes from the Nahuatl word ahuacamolli, which translates to “avocado sauce.”

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.

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.

Stop those pesky avos turning brown!

Because of the acidic nature of apple cider vinegar it's the perfect companion for slowing down the oxidisation of our fave creamy fruit. It won't stop it though, so if in doubt throw that avo in your salad or smoothie ASAP.

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.

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.

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.

Fruit or vegetable? Avocado is a fruit. More specifically, botanists define it as a large berry with a single seed.

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.

Why do Mexicans eat guacamole? ›

AVOCADOS ARE DELICIOUSLY NUTRITIOUS

The avocado finds its origins in South Central Mexico. For this reason, guacamole was created by the Maya Indians who inhabited that region. It contains many natural fats and nutrients in addition to being readily available. It is a high source of carbs and healthy fats.

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.

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).

Airtight Container

Once you've covered the avocado flesh with olive oil or lemon juice, place it in an air-tight container in the refrigerator for added protection, suggests Weintraub. The container will provide another barrier against oxygen, while the cooler temps will further slow down polyphenol oxidase activity.

Sprinkle the exposed flesh with lemon or lime juice and tightly cover it with clear plastic wrap. The leftover avocado half can be stored in your refrigerator for up to 3 days depending on the level of ripeness.

Place the avocado in a brown paper bag with 2-3 other pieces of fruit, like bananas or apples. The gas emitted from the fruit will speed up the ripening process. If you already cut open the avocado, sprinkle lemon or lime juice over it, then wrap it in plastic wrap.

Avocados are very sensitive to salts, and they accumulate sodium and chlorides more readily than other trees. A good way of preventing avocado leaf burn is to give the tree regular deep waterings. That washes the salt out of the soil. Forget light irrigation.

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.