kihutson
Daleville, Indiana
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Joined: 06/11/2007
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If so, here's a tip I learned from my Latino friends. Save the avocado pits while making your guacamole and then just throw them into the finished product. Your guac will not turn brown. Don't know why this is, but I've tried it lots of times and it truly works! And . . . it's a great conversation piece when your family or guests ask what's in the guac.
Enjoy!!
>> Kathy <<
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Home Skillet
Pearland Texas
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Joined: 10/21/2004
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WOW.
We've been fighting this forever.
Lime juice helps, but changes the flavor too much.
Thanks.
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david_42
Oregon
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Joined: 04/08/2005
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All that does is block the air from oxidizing the guacamole. Plastic wrap does it better. Just smooth it down and press all of the air out.
The Curious Cook by Harold McGee
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infopubs
Full timer, domicile in WA
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Joined: 12/10/2003
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Putting the pit in has never worked for me. So, your mileage may vary! 
-Louise
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Scrapz
Texas
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Joined: 05/26/2007
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I put my guacamole in a zip loc bag, squeezing the air out. I snip the corner of the bag so I can squeeze it onto chips or nachos, then close with a bread bag clip. If it's in a bowl I cover the top with plastic wrap, I let it touch the dip to seal out air. Since the 60's I've heard the seed tip and I used to do that, but these other methods work better.
Kathy 
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johnna
Southwest, Utah
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Joined: 07/28/2003
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I have had good luck with
http://www.fruit-fresh.com/
* This post was
edited 07/05/08 05:06pm by an administrator/moderator *
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jeanspach
New Mexico
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Lemon juice and a vip-lock bag to get the air out. Don't forget the diced green chile.
The best guac is made in small batches and eaten in one sitting.
Joel & Leesa
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RichandLiz
Connecticut
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My guacamole never sits around long enough. Heard similar about the pit. Although have not used in the dip, do replace the pit into the avocado if only use half. Have had this help to keep it turning.
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Starlight
Dahlonega GA
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Joined: 10/09/2007
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As one other poster said, guacamole is meant to be eaten now, not later. But - as soon as you scoop the avocado into a bowl squeeze a bit of lemon juice over it, even before adding other ingredients. And as others have said, lay a piece of plastic wrap on top and gently press down on surface - it will keep for an hour or so in fridge. I believe air is the culprit re turning brown.
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rondynowincomfort
Lebanon, OR.
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david_42 wrote:All that does is block the air from oxidizing the guacamole. Plastic wrap does it better. Just smooth it down and press all of the air out.
The Curious Cook by Harold McGee
I like the taste that lime juice adds, but I do use plastic wrap and smooth it down over the guac. and it will keep it from turning brown.
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