Turns out it is easy being green — at least when it comes to keeping your guacamole vibrant and fresh for one more day.
But why does guacamole turn brown in the first place? Ancient avocado theorists (and basic science) say that the flesh of avocados darkens without the protection of the skin (similar to an apple) due to oxidation. But we say you’ll never need to know this thanks to the following tips and tricks for storing guacamole.
Pass the Milk
Pour a thin layer of milk or water over the prepared dip, cover the dish with plastic wrap, and put it back in the fridge until ready to eat. (Chip-worthy note: Drain the liquid before scooping.)
Transfer leftover guacamole to an airtight container, top with a thin layer of lime juice, and place in the freezer. The next day, put the container in a bowl of cold water for about 30 minutes, or until the guacamole softens. Drain lime juice and mix with a spoon before accepting the partygoer’s award for best dip.
Using a spoon, smash leftover guacamole into the bottom of a container with an airtight lid. Once you’ve eliminated any air bubbles, top the guacamole with salsa or sour cream (the lactic acid in sour cream helps stave off oxidation), seal tightly, and store in the fridge.
Add a shallow layer of lime juice (or lemon juice) to the surface of the dip and wrap the container tightly with plastic wrap. The acidic nature of the lime/lemon will combat the enzyme that turns guacamole brown in the first place. Drain the lime juice before devouring or stir it in if you’re feeling more sour than sweet.
Here’s to storing guacamole and extending its life for another dip-tastic day!