There's a reason guacamole is the most popular dip at any party. Not only is it delicious, but fresh, green guacamole can only last for so long. Leave out a bowl of guac for a few hours, and it starts to develop an unappealing brown layer on top that might scare off any latecomers.
So, what is the best way to store your prized guacamole so it will last longer without turning brown? Turns out there's a simple solution for keeping your mashed up avocado green for a few more days. Keep reading for step-by-step instructions on the best way to keep guacamole fresh.
How to Keep Guacamole From Turning Brown
The solution lies with good ol' H2O. Topping off your avocado dip with water keeps air, at least in part, from being able to penetrate the guacamole, which keeps it from browning. By using this simple technique, you can keep the brown at bay for about two days (maybe longer if you're lucky).
- Once you're ready to store the guacamole, place it in an airtight storage container. You can also use a bowl and cover it tightly with plastic wrap.
- Use a spoon to flatten the surface of the dip and remove any air bubbles.
- 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.
Why Does Guacamole Turn Brown?
It's a question we're all faced with, as we've all been victim to brown guac at some point. But why? Avocado darkens when a naturally occurring enzyme in the fruit reacts with oxygen in the air. This reaction is known as oxidation. And because avocado is the primary ingredient in guacamole, the whole dish is at risk.
You may find that only the top layer of your dip is brown, while the avocado towards the bottom of the bowl is still green. This is because the top layer is guarding the bottom against oxygen.
Can You Eat Brown Guacamole?
Brown avocado is safe to eat, so long as you store it in the fridge and consume it within a few days. It may be slightly more mushy and/or bitter than fresh green guac, but it's still safe to eat. If you didn't store your guacamole ahead of time with a layer of water on top, you can simply scrape off the top layer to reveal the brighter green portion underneath.
Other Ways to Store Guacamole
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. This is handy if you are going for these bright flavors in your finished product anyway. The same goes for adding a layer of sour cream before popping in the fridge.
You can also try your luck at pressing down a protective layer of plastic wrap directly on top of the guacamole to stop airflow, though you may still end up with a little bit of brown, and a fair bit of dip stuck to the wrap.
However, if you have a perfect batch of your favorite variation all ready to go and no one to feed it to right away, water has the added benefit of being flavorless, widely available, and of course, free.
FAQs
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.
How do I keep my guacamole from turning brown? ›
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.
How do restaurants keep guacamole green? ›
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.
How do you make guacamole less brown? ›
Make sure water covers the surface completely—all the way to the container's edge. Editor's Tip: You may have heard a squirt of lemon or lime juice also keeps guacamole from browning. It's true—as long as you cover the entire surface of the dip with citrus juice.
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.
Does putting an avocado pit in guacamole keep it from turning brown? ›
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.
How do you increase the shelf life of guacamole? ›
Aside from leaving in the avocado pit, typical ways to keep guacamole fresh include plastic wrap and lemon juice. Plastic wrap is supposed to prevent air exposure and the acidity of lemon juice prevents the chemical reaction of oxidation.
What do you put in guacamole to keep it green? ›
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.
How does chipotle keep guacamole green? ›
“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.
Why should you leave the lime out of guacamole? ›
You see, lime is a very strong acidic flavor and it can easily overpower the delicate flavor of the avocado.
One technique is to squeeze a bit of fresh lemon or lime juice on the cut side of an avocado. The acidity of the juice will hinder the activity of polyphenol oxidase, which pumps the brakes on browning.
How far in advance can you make guacamole? ›
Guacamole needs to be made fresh or just a few hours ahead of time. If you're not planning to serve it immediately, press a piece of plastic wrap directly over the dip and refrigerate for up to two hours; after that, it will start to deteriorate. Be sure to bring it to room temperature before serving.
How do you stop 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. Put it in the fridge.
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.
What do restaurants use to keep guacamole from turning brown? ›
Not only did the lemon juice work well to prevent browning on the surface of the guacamole, but it also did a noticeably better job than the lime juice. While the lime juice did a spectacular job, the lemon juice still beat it out.
Can I make guacamole the night before? ›
I always make this recipe the night before with no browning. Use a tall (not wide) storage container. Because avocados brown when they are exposed to oxygen, you want to make the surface area on top as small as possible.
How long does fresh guacamole last in fridge before brown? ›
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.
