Goodbye, brown guac.
Then it’s brown, mushy, and not at all desirable.
But where there’s a will to keep guacamole from turning brown, there’s a way.
Cara Cormack
We tested some of the most popular guacamole storage tricks to find the best one.
Read on to learn how to keep your guac green the next dayor even the day after that.
Here’s what we found out.
The results:This method only works temporarily on the spot the pit was touching.
The pit created a slight air seal, preventing oxygen from turning the guac brown.
If air can’t reach it, browning can’t occur.
The results:Good luck keeping the peels flat.
The next morning, it was still brown about half an inch into the dip.
For best results, spread the top of the surface flat so the wrap can get the most contact.
The results:The plastic seal lets through more air than you might think.
It only marginally improved the guac’s performance after a day in the fridge.
The majority of the surface was still brown.
Still, it was the second-best method we tried.
After a day in the fridge, browning was just a quarter-inch deep.
We stirred it in, and no one was the wiser.
The results:This was the best of the five methods we tried to keep guacamole from turning brown.
The guacamole had almost no discoloration.
The water did not dilute the flavor or impact the dip’s texture.
It may seem peculiar, but you should water your guac before you store it.
Why the Water Method Works Best
Air is the enemy ofperfect guacamole.
Therefore, reducing oxygen access to the creamy dip is the key to keeping its dreamy hue.
Our tests showed that almost nothing can completely block the dip from the air.
This technique can keep guacamole green for up to two days.
Frequently Asked Questions
Absolutely.
You could also “hide” the brown by stirring it into the remaining green guac.
As discussed, browning is not necessarily a sign of spoilage.
A top layer of brown coloration can be removed before eating, but keep it put for now.
Guacamole savers or specialized containers are made to prevent browning by removing most of the trapped air.
These products can work as long as they are kept airtight.
Continuously opening and closing the container will eventually cause browning.
Vacuum sealers can also keep guacamole fresh.
