Guacamole, this dip from Mexico made from pureed avocado and lemon juice, is a must-have for appetizers and tasty snacks. However, its propensity to blacken quickly upon contact with air can be a problem. To slow down this process, a simple tip is particularly effective in maintaining its vibrant green color.
Keeping guacamole very green
As with avocados themselves, storing guacamole can be a hassle. When avocado flesh is exposed to air, it quickly oxidizes, turning an unattractive brown color due to the presence of the enzyme polyphenol oxidase. Although the avocado remains edible for a few hours despite this browning, this dark color does not look great in homemade guacamole.
To avoid this, when storing guacamole in the refrigerator, be sure to firmly press plastic wrap directly onto its surface. This reduces exposure to air and slows oxidation. You can also use lemon juice whose citric acid will counteract oxidation.
The avocado pit trick
A little-known but very effective tip for maintaining the freshness and green color of guacamole is to leave the avocado pit in the guacamole. Leaving the pit in the guacamole or in half an avocado reduces contact with the ambient air, thus limiting the browning of the flesh. In addition, the avocado pit contains citric acid, which effectively combats the darkening of the preparation. To do this, simply incorporate the avocado pit into the container containing the guacamole, close the container tightly, then place everything in the refrigerator.
This simple and effective technique will preserve the freshness and color of the guacamole or avocado, allowing you to enjoy its benefits and flavors for longer without any alteration.
