Even the freshest guacamole won't stay that delicious, emerald shade for long once you've left it out and unprotected. Check out our tips below to learn how to keep guacamole from turning brown.
Pat the guacamole down to give it a flat surface.
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.
Put it in the fridge.
Remove the liquid, tasting your guacamole to be sure it's still fresh, then enjoy!
Avocado flesh is green, but it darkens and eventually turns brown only when it reacts with the oxygen in the air. The process of oxidation is kept at bay when the avocado is surrounded by skin, but once you cut and peel your fresh avocado, the flesh will begin to oxidize. This isn’t noticeable for several hours, but beyond that, you will notice the flesh of your avocado changing color. Because avocado is the primary ingredient in guacamole, your guacamole will also turn brown as the avocado in it begins to oxidize.
As long as your fresh guacamole has been refrigerated, then you should be able to consume it for the next few days. If you’re not able to follow our tips above for preserving your guacamole and don’t want to eat the oxidized layer of brown guacamole, simply scrape it from the rest of your guacamole and continue eating.
Yes! The lemon forms a barrier between the outside air and the guacamole to make sure the dip stays its greenest. Seal it in a container or with plastic wrap and refrigerate it. Just remember to pour it off before you serve your guacamole. Otherwise, it will be a little tangy.
For fresh guacamole, if well-sealed from the air, it should stay green for 1-2 days.