Guacamole is a crowd pleaser in nearly any setting. It can be made in large or small batches, it’s vegan and gluten-free, and it’s packed with healthy fats, fiber, and nutrients. The only real downside is that it’s tricky to make ahead of time. While the dip remains safe to eat for one to three…
Why Guacamole Turns Brown So Quickly
Avocados (and many other fruits and vegetables) turn brown quickly due to a process called oxidation — essentially, enzymes in the produce chemically react with oxygen in the air. While it’s not harmful to eat oxidized produce, the brown color it produces can be off-putting. Even if you understand the science, it’s hard to get excited about digging into a bowl of guacamole with a sludgy-looking top layer. The problem is the speed of the reaction, as anyone who has left guacamole out for a couple of hours at a party can attest.
Keep It Green
Limes offer an easy solution. The citric acid in limes (or lemons, if you prefer) acts as a shield against oxidation, preventing the dip from turning brown. You can achieve this easily — and in an aesthetically pleasing way — by layering thin, round lime slices over your guacamole before covering the bowl with plastic wrap and storing it in the refrigerator.
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Since most guacamole recipes already call for lime juice, this won’t interfere with the flavor profile. If you’re a citrus lover, you can squeeze some extra juice over the top first for additional protection.
Bonus Hack: Speed Up Avocado Ripening With a Paper Bag
Need your avocados to soften up quickly? Place them in a paper bag with an apple or a ripe banana. The ethylene gas released by these fruits will be trapped in the bag, speeding up the ripening process. While they won’t achieve instant ripeness, this trick can shave days off the wait. Just check the bag once a day to make sure the avocados don’t overripen.
