This Simple Trick Keeps Your Guacamole from Browning

You can make party-ready guacamole days in advance with this genius tip.

RMS 38391; Homemade GuacamoleTaste of Home

Want to make your fresh, creamy guacamole in advance, but don’t want it to look like a science experiment once it hits the buffet table? Me too. Unfortunately, when exposed to air for too long, the polyphenol oxidase (read: stuff found in an avocado’s chemical makeup) can cause your guac to turn mushy and brown. That’s not very attractive. Here are a few easy tricks to slow down the browning process and keep your guacamole (and avocados!) greener longer.

Psst! When making guacamole, always start with a ripe avocado. Here’s the easiest way to tell if it’s ready to use.

The Simple Trick: Give It a Bath

Submerging guacamole in water Taste of Home

This idea is seriously a game-changer—especially if you like to make your party food in advance. (Don’t miss these make-ahead party appetizers.) With this technique you’ll be able to make homemade guacamole up to two days ahead of time and keep it nice and green. The secret? Cover the dip with a little water. This may sound strange, but the extra layer shields it from oxygen and banishes browning.

For best results, follow these steps:

  1. Put the guacamole into an airtight container.
  2. Use a spoon to flatten the surface and remove any air pockets.
  3. Gently pour on about a half inch of water so that it covers the guacamole surface completely.
  4. Refrigerate, covered tightly, up to two days. To serve, carefully pour off the water and stir the guacamole.

Looking to serve up some awesome guacamole? This recipe is phenomenal.

How to Keep Avocado from Browning

Already cut into your avocado? Don’t stress. There are a few ways to prevent your bright green fruit from getting dark and murky.

1. Cut an onion.

Avocado slices in a bowl with a diced onionTaste of Home

To help preserve cut avocados, look no further than the onions in your pantry. The sulfur fumes from cut onions will help stop avocados from discoloring. This is a good method if you want to cut avocados ahead to make this salsa.

Here’s how to do it:

  1. Put one tablespoon of chopped raw onion into the bottom of an airtight container.
  2. Place the cut avocado on top.
  3. Seal tightly and store in the refrigerator. Use within two days.

2. Spritz it

Half an avocadoShutterstock / Iryna Pospikh

A light brushing of juice or vinegar can help preserve the pretty color of your cut avocados.

Here’s how to do it:

  1. Brush the cut surfaces of an avocado lightly but thoroughly with lime juice or vinegar.
  2. Wrap tightly in plastic wrap.
  3. Store in an airtight container in the refrigerator for up to two days.

3. Freeze it.

You can also freeze avocado slices, but keep in mind that defrosted slices will be softer and mushier, so they’re best used in guacamole or sauce.

Here’s how to do it:

  1. Place cut slices of avocado into a resealable freezer bag.
  2. Squeeze out any excess air and store in the freezer.
Looking for something delicious to make with your avocados?
1 / 50

Popular Videos

Dana Meredith
Dana is an editor and writer who dishes up tasty stories that celebrate the joy of cooking. Meeting Julia Child and living in Paris reinforced her passion for delicious food—butter and wine included.