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Keep Your Avocados and Guac Fresh and Green

I love avocados, but they definitely have to be handled with care. You have to eat them when they're just ripe — when the skin gives slightly to the touch — and ideally, you shouldn't peel an avocado until right before you plan to eat it or it will turn brown and mushy.

But what if you want to cut open an avocado, slice some off, and store the rest overnight? Or, perhaps you've made a big batch of guacamole a few hours before a party, and you don't want it to turn brown? Simple: Just store the avocado or the guacamole with the pit. To store a sliced avocado, simply return the pit to its spot, re-cover the avocado with its skin, and wrap the fruit tightly with cling wrap. The same trick works for guac: Just nestle a few avocado pits into a bowl full of guacamole and store refrigerated under plastic wrap. Sure, it will still turn brown eventually, but saving the pit will extend the avocado's life tremendously.

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oh-cecilia-baby oh-cecilia-baby 8 years
i love avocados, too!! when i cut them, i always squeeze lemon juice on them to avoid browning... and i just like how it tastes with it :)
Nancy_85 Nancy_85 8 years
i've been doing this since forever and it works!
4BYRDS 4BYRDS 8 years
This will be so helpful. I love avacados but I'm the only one at my house that eats them so I always have leftovers. Thanks everyone.
CaterpillarGirl CaterpillarGirl 8 years
If i make guacamole and there is leftovers...which rarely happens, anywho i just take tin foil and press it down on top of the dip itself and than wrap the rest around the bowl, no oxygen gets to it. works every time.
i-am-awesomeness i-am-awesomeness 8 years
I luvvvvv avocados :) And since my parents are Jamaican, I have them quite frequently. But I must share a tip with all of you-- if you will be eating a lot of avocados, put salt on it. Avocados can have a sort of laxative effect if you eat too many and putting salt on it helps prevent that.
i-am-awesomeness i-am-awesomeness 8 years
I luvvvvv avocados :) And since my parents are Jamaican, I have them quite frequently. But I must share a tip with all of you-- if you will be eating a lot of avocados, put salt on it. Avocados can have a sort of laxative effect if you eat too many and putting salt on it helps prevent that.
sokkar8 sokkar8 8 years
The Pit thing works but lime juice is really a great help to stop browning. :)
aimeeb aimeeb 8 years
Thanks!
aimeeb aimeeb 8 years
Thanks!
emalove emalove 8 years
I eat avocados a lot on sandwiches, but I never peel them until I'm about to use them.
popgoestheworld popgoestheworld 8 years
This is definitely an oxygen issue, not a pit issue. Although since leaving the pit in does help cover some surface area I can see how people would think that was what was helping! If you get enough pits to cover guac, you'll definitely be covering quite a bit of surface area. But seran wrap seems easier :)
popgoestheworld popgoestheworld 8 years
This is definitely an oxygen issue, not a pit issue.Although since leaving the pit in does help cover some surface area I can see how people would think that was what was helping!If you get enough pits to cover guac, you'll definitely be covering quite a bit of surface area.But seran wrap seems easier :)
gelita gelita 8 years
well here in mexico usually we leave the pits in the guacamole and it keeps it green for a few hours but is you goint to keep it on de refrigerator longer you need to put the plastic wrap. Also you can add lime juice on it.
TheMissus TheMissus 8 years
I've actually heard and seen this suggestion debunked. Ina Garten (Barefoot Contessa) was the one who debunked it. The best things you can do to preserve the green color are: Lemon Juice and Wrapping the avocado/guacamole so that little or no air gets in to oxidize it.
TheMissus TheMissus 8 years
I've actually heard and seen this suggestion debunked. Ina Garten (Barefoot Contessa) was the one who debunked it.The best things you can do to preserve the green color are:Lemon JuiceandWrapping the avocado/guacamole so that little or no air gets in to oxidize it.
GratefulGrl80 GratefulGrl80 8 years
it's not really the pit that stops it from turning brown, it's a lack of oxygen. if you lay plastic wrap directly on the surface of the guacamole, it does the same thing (like covering pudding stops that icky skin from forming). also, lots of acid (lime or lemon juice) helps, as with keeping apple slices from turning brown
crispet1 crispet1 8 years
This is incredibly helpful to know! Thanks. :)
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