You know how you have to eat all the guacamole as soon as you make it so it doesn’t go brown?
Of course, we tend to eat all the guacamole anyway, because we love it.
But if you’re fortunate enough to have some leftover, or you want to make it a little bit ahead of feasting time, here’s a great tip for you.
How to Keep Guacamole from Turning Brown
The main reason the guac turns brown is because of the contact with air. So you need to try to keep any air from getting to it. I have heard of people brushing the guacamole with oil, but I like this method better.
Put the guac in an air tight container. Smooth the top with a spoon as best you can. Then place a piece of plastic wrap over the top. Be careful to get it covered snuggly, so there are as few air pockets as possible. Then pop the lid on the container and refrigerate.
The container in the photo above is over 24 hours old. It still looked and tasted fresh.
If you’re looking for a recipe for Homemade Guacamole, here you go. The photo isn’t great, but the recipe is!
Happy snacking!
After you get it all mixed up put a pit back in and push it down in the guac, then cover as described above. That will keep it really green!
That is a myth, pit does nothing
Pit works every time. I score it with a knife and put it back in the guacamole.
Nope. Pit does not work. Notice the first comment ended with “then cover as described above”…THAT part is what keeps it from turning brown. As the other person replying said, the pit thing is a myth. Use the pit theory without covering the guacamole in an air-tight container, and see where that gets you. The guac that’s directly under the pit won’t turn brown, but the rest of it will. There’s nothing magical about the pit
I just store my guac in a ziploc bag (push all of the extra air out before sealing). Works like a charm!
Wrap it in aluminum foil and it will keep for days.
I’ve done that. I used to think you had to have a tight seal up against the guacamole itself, or pour water or oil on top of it. But one time I decided to just put aluminum foil over the container and go around the edges making sure it’s sealed good, and it was still green the next day! Most of the guacamole containers in the stores apparently don’t have air-tight lids, even if they appear to close pretty tightly.