I make a pretty good guacamole, or so I’m told. I wouldn’t know because I have been allergic to avocados most of my adult life.
Yes, be sad for me. I’m missing out on delicious, creamy, healthy avocados. (Well…I was, until my pregnancy fixed that for me. Thanks, WeeSheBeast!)
Green guacamole = delicious and pretty to look at. Brown guacamole = slightly less delicious and awful to look at. And we all know that presentation gives food 80% of its flavor.One challenge with avocados (and apples, and all kinds of fruit and vegetables that brown when exposed to the air) is keeping them green and beautiful.
So what to do? Someone spread around a rumor at some point that keeping the pit in your guacamole will keep it green…
MYTH: Leaving the avocado pit in your guacamole keeps it from browning.
Verdict: FALSE. The basic science behind oxidization debunks this one. Leaving an avocado pit in your bowl of guacamole just creates an obstacle for tortilla chips to get around.
As soon as the flesh of an avocado (or apple, banana, etc) hits the air, the process of oxidization begins. It’s not bad, but it definitely affects the texture and visual appeal!
How to keep your guacamole green
Simple: prevent your avocado from oxidizing. My favorite way to do this is to add a bit of lime juice (citrus being a natural anti-oxidant) to my guacamole. It adds great flavor while preserving the gorgeous green color.
You can also prevent the flesh from being exposed to the oxygen in the air. Instead of storing your guacamole with plastic wrap over the bowl, place the plastic wrap directly on the guacamole, so there isn’t any air in between.
If you’re an overachiever, go for both the plastic wrap and lime juice.
This works for apples, too!
Plastic wrapping an apple is tough, but you can dunk sliced apples into ice cold water with a squeeze of lemon or lime juice to help them keep their color. Sprite, 7-UP and other citrus sodas can work well, too, but I’ve found that they can sometimes affect the flavor of my apples.
This actually works for all kinds of fruits that oxidize. I always keep lime and lemon juice on hand to add to my water, so I’m prepared to battle any browning fruit problems, as well.
So, we’ll call this another one “busted!” Do you have any kitchen myths you’d like me to explore and explain? Send me a message through my contact page or leave a comment here and I’ll see what I can do for you!