Here's Why Packaged Guacamole Stays Green - Tasting Table (2024)

FAQs

Here's Why Packaged Guacamole Stays Green - Tasting Table? ›

It isn't exposed to air

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.

HOW LONG WILL GUACAMOLE STAY GREEN? For fresh guacamole, if well-sealed from the air, it should stay green for 1-2 days.

Drizzle a 1/2-inch deep layer of water onto the smooth surface, cover with plastic, pressing it gently, but directly onto the surface. The next day, pour it off and stir just before serving. The verdict: This is the most effective and least expensive way to preserve color and maintain flavor.

Onions contain sulfur, which prevents the enzymes in avocados from interacting with the air and turning brown. The easiest way to take advantage of this trick is to cut up some onion, line the bottom of a container, and place the avocado on top with the cut-side up. Then cover and store in the refrigerator.

“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 biggest problem that manufacturers have to avoid is air. When avocados are exposed to air, they begin to oxidize. That's when and why they start to turn brown.

Store-bought guacamole that's unopened should last 1-2 weeks. 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.

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.

Olive Oil

Rather than reacting with the browning enzyme, a thin layer of olive oil acts can act as a barrier between the dip and the air. If oxygen never reaches your guacamole, it can't turn brown. Use how ever much you need to coat the surface of the guac.

Does putting the pit in guacamole keep it fresh? ›

The pit protects the guac simply because it shields a portion of the dip's surface from exposure to air. You'd be just as well off plopping a few hardboiled eggs or some golf balls or an iPhone into your guacamole.

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.

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.

Toss fresh cilantro into store-bought guacamole

It adds a refreshing and herbal element that can make store-bought guacamole seem homemade. This is a classic ingredient that you find in many guacamole recipes that you make at home or order in restaurants. You can use dried cilantro, but fresh is certainly best.

Guacamole is also full of phytonutrients—health-promoting nutrients found in plants—from the avocado, including the antioxidants lutein and zeaxanthin. It's also a good source of folate and vitamin C and provides a little potassium, too.

The National Center for Home Food Preservation noted that if kept in a cool, dry place, the contents of your vacuum sealed jar may last for up to a year if left unopened. If you prefer keeping your guacamole stored in large batches, consider freezing it in large bags.

However, instead of using the corresponding top, cover the container with plastic wrap, making sure the wrap comes in direct contact with the avocado and there are no air pockets. This will help prevent oxygen from getting in and turning your bright green avo flesh brown.