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
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 Mexican restaurants keep 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.
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.
Why does lemon juice prevent guacamole 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.
How to keep guacamole from turning brown in 7 layer dip? ›
Fill a measuring cup with water that's cool or room temperature. Gently pour about a half inch of liquid over the top of the dip. 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.
How does Chipotle keep their guacamole so 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 does chipotle guacamole not turn brown? ›
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 to stop avocado going brown without lemon? ›
Olive Oil. Another option is to brush the avocado flesh with olive oil, says Weintraub. This creates "an oily barrier between the fruit and air, thus preventing browning," she explains.
Does onion keep guacamole from turning brown? ›
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.
What makes guacamole stay green? ›
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.
The avoFresh contains ascorbic acid (vitamin C) and calcium carbonate. You add the powder mixture to fresh mashed avocado.
Can you use vinegar to keep avocado from turning brown? ›
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.
How do you make guacamole not brown? ›
i add a pit of an avocado to the middle of the guacamole. and i squeeze lime juice right over the top to prevent it from browning. the other thing that i do is i take some saran wrap or plastic wrap. and and i press it over and on top of the guacamole.
Can you eat guacamole that has turned 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.
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.
Does putting an avocado pit in guacamole keep it from turning brown? ›
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.
Does sour cream keep guacamole from turning brown? ›
When the avocados in guacamole turn brown, it's because they contain an enzyme that reacts with oxygen in the air. So preventing this oxidation from happening is as simple as blocking your guacamole from the air, which the sour cream and plastic wrap layers do.
