When it comes to guacamole, everyone has their own idea of perfection. Chunky or smooth? With cilantro or without? These debates are endless, but one thing we can all agree on is that guacamole should never turn brown.
There are various methods to prevent avocados from browning, such as leaving the pit in, using plastic wrap, or adding citrus juice. We decided to test these methods to see which ones actually work. But first, let's understand why guacamole turns brown in the first place.
Why Does Guacamole Turn Brown?
When you cut an avocado, it gets exposed to oxygen, which triggers a chemical reaction that causes browning. This reaction is similar to what happens with apples and bananas.
To test the effectiveness of different methods, we made multiple batches of guacamole and stored them in various ways. The key takeaway was that keeping guacamole cold helps maintain its vibrant green color.
7 Ways to Prevent Browning Guacamole:
The best way to keep guacamole from browning is to limit its exposure to air. Here are some methods we tested:
- Leave in the pit: Contrary to popular belief, this method did not prevent browning.
- Store with half an onion: This method resulted in dull-colored guacamole with slimy onion juices.
- Cover with water: While this prevented browning, the guacamole ended up looking like gazpacho.
- Cover with oil: While the guacamole remained green, it had a greasy sheen.
- Add lime juice: Adding lime juice kept the guacamole fresh and green.
- Cover with plastic wrap: Pressing plastic wrap onto the surface was the most effective method.
- Cover with wax paper: This method kept the guacamole somewhat green but not as fresh as plastic wrap.
The best way to keep guacamole fresh is to eat it as soon as possible. But if you need to store leftovers, choose a recipe with lime juice, use ripe avocados, and press plastic wrap directly onto the surface before refrigerating.
