We tested Kelly Ripa’s secret to preventing guacamole from turning brown (2024)

FAQs

We tested Kelly Ripa’s secret to preventing guacamole from turning brown? ›

Make your guacamole and top it with a half an inch of water,” she says. “I know it sounds crazy, but you put it in the fridge, and it prevents oxygen from entering and browning. The water won't soak in, you can just dump it off the top.” It sounded crazy to us too, so we had to try it out.

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.

Method: Brushing the Surface of the Guacamole with Olive Oil

Smoothing the surface of the guacamole and then brushing olive oil on top is thought to prevent browning.

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.

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.

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.

It's perfectly fine to eat brown avocados or guacamole that's turned brown. Lime juice, a common ingredient in guacamole, may help the dip from completely changing color but it's unlikely to prevent any browning.

A perfectly ripe avocado is best eaten right away. If this is not possible, the best way to store ripe avocados is in the fridge for a maximum of 2 to 3 days. Any longer and the avocado may brown inside. Unripe avocados, on the other hand, can be stored in the refrigerator for up to 2 weeks.

“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 does Chipotle make guacamole? The recipe is avocado, red onion, jalapeño, cilantro, lime juice, and salt. It doesn't turn brown because after it's made and put into pans, it gets covered with plastic wrap pressed into it. Oxygen is what causes avocado to turn brown, and the plastic keeps the air out.

Can you eat guacamole 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.

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.

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.

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.

Coat with lemon or lime juice

Due to the citric acid, the browning process is significantly slowed. This is one of the more common, well-known methods for preserving cut avocados, but there's more where that came from.

“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.

After slicing avacado give it a coating in lemon juice. Oxygen makes it turn brown. Lemon juice slows this process down. Also sushi places will use fresh avacado daily and keep the cut slices in an air tight container.