Help! My guacamole keeps turning brown

[Southern4sure]

Crap it really ticks me off I didn't write it down. In fact my mom called me yesterday to ask how I make my guac.
Sheesh....

However the ingredient exists. Now that I think about it, I think it was some special Italian thing...

Oh crap....now I am going to have to try and look it up.

I searched and found these tips:

add 1/4 tsp of freshfruit

add a layer of sliced tomatoes on top while storing

add some corona beer

 

[The Mystery Machine]

Well looks like a guacamole challenge to me.

Or a FANTASTIC science experiment for a kid!!!!!!

 

[Southern4sure]

Well looks like a guacamole challenge to me.

Or a FANTASTIC science experiment for a kid!!!!!!

Eureka! Scientists discover how to keep quacamole green.

http://findarticles.com/p/articles/mi_qn4158/is_20000205/ai_n14287174

Food technologists have found that subjecting the mashed pulp of avocados to high pressure prevents discoloration without affecting the distinctive flavour of fresh guacamole. All previous attempts at keeping it fresh have impaired its flavour

Im off to buy some avocados.

 

[BillSears]

I've never had guacamole turn brown. Of course I've also never heard of having guacamole left overs.

I just make sure I make a single servings worth at a time and eat it all when it's still fresh. It's not that hard to make so making a large batch so I can have some the next day doesn't make sense for me.

 

[tropical depression]

someone had better post a recipe.... quickly.

 

[Southern4sure]

I've never had guacamole turn brown. Of course I've also never heard of having guacamole left overs.

I just make sure I make a single servings worth at a time and eat it all when it's still fresh. It's not that hard to make so making a large batch so I can have some the next day doesn't make sense for me.

I cant make single servings, there are 4 of us who love it. Your right it is not hard to make but there are times I would like to take a break and just grab it out of the fridge and eat it even if it was made the day before.

I'd rather not stay in the kitchen steadily making the dip. If there is a tip that can help me make a larger batch and it stay green longer than a day then I think that is great. It makes sense to me but everyone has their own opinion.

 

[RadioNate]

Guac is quick to make and it will turn brown pretty quickly no matter what.

It really isn't something you can make ahead or store for more than a few hours.

I use fresh lime juice which helps, lemon will too and not really alter the taste.

I've also done the saran wrap right on top in an air tight container. It will lessen the browning but you will still have to scrape off the top layer. IMO, There is nothing that will totally prevent it.

I have one recipe (that DOES take forever to make) that uses 1/2 an orange squeezed into 6 avocados. This is more of a gourmet recipe rather than traditional guacamole. It uses red onion, fresh cilantro, roasted tomatoes and the juice of 3 limes in addition to the orange juice.

 

[chell]

Another vote for placing the plastic wrap directly on the guacamole. When I do that it never turns brown. I don't add any citrus juice because I'm not supposed to have too much citrus in my diet anyway. The plastic wrap always does the trick for me.

 

[jwsqrdplus2]

My favorite recipe:

2 avacados
salt
lime juice (can use lemon if you do not have lime on hand)
1 seeded, diced Roma tomato
2T red onion, minced
2 cloves garlic, minced
cilantro, to taste, minced
cayenne pepper to taste (optional)

Cut the avacados, remove the pits and scoop the flesh into a bowl.
Sprinkle with salt and lime juice (I don't measure so not sure how much I use!)
and mash
Add tomato, red onion, garlice and cilantro. Mix thoroughly
If you like a little kick, sprinkle with cayenne and mix.

Press saran wrap onto surface and seal bowl. Refrigerate for 1 hour to let flavors mix. Enjoy with favorite chips and veggies.

 

[JunieJay]

I use lemon juice.

 

[aynt79]

I make my guac with lime and lemon juice. Then store it in a tupperware bowl with an avocado pit in the middle, saran wrap pressed firmly on top (so no air can touch it) then the bowl cover. I haven't had any turn brown since I started using this method. I can eat it at least two days later without having to scrape any off the top.

A couple of weeks ago I made some and got lazy and decided not to bother with the saran wrap. The top layer was brown and I had to scrape most of it off and throw it away