Updated: Jan. 23, 2024
Make party-ready guacamole days in advance—or keep leftovers fresh for later. Here's how to keep guacamole from turning brown.
If you want to make guacamole in advance but don’t want it to look like a science experiment once it hits the buffet table, I can relate. Unfortunately, when exposed to air for too long, polyphenol oxidase (read: the stuff found in an avocado’s chemical makeup) causes guacamole to become mushy and brown. No thanks!
There’s always the option to pick up one of our Test Kitchen’s picks of best guacamole brands at the store, but if your heart’s set on homemade guacamole, then grab a couple ripe avocados and read on.
Bonus: If you’re interested in knowing how to keep your guacamole looking and tasting fresh for up to a week, we’ve got the perfect kitchen gadget for you—the Guac Lock.
How to Keep Guacamole from Turning Brown
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What’s the secret? Cover the guacamole with 1/2-inch of water. It might sound strange, but the extra layer shields the dip from oxygen and thwarts browning. For best results, follow these steps:
1. Place guacamole in a sealed container
It’s critical that the guacamole be stored in an airtight container—like these glass storage containers—rather than, say, a bowl covered with foil. Using an airtight container keeps the amount of oxygen coming into contact with the guacamole to a minimum. It also locks out moisture and humidity, which maintains food’s freshness.
2. Use a spoon to smooth out surface
With a metal spoon, flatten the surface, taking care to remove all air pockets. If you haven’t already caught on, air is an avocado’s enemy. By reducing the chances of the guacamole coming into contact with air, you reduce the chances of discoloration.
3. Pour water over the guacamole
Fill a measuring cup with water that’s cool or room temperature. Gently pour about a half inch of liquid over the top of the dip. Make sure water covers the surface completely—all the way to the container’s edge.
Editor’s Tip: You may have heard a squirt of lemon or lime juice also keeps guacamole from browning. It’s true—as long as you cover the entire surface of the dip with citrus juice.
4. Store guacamole in fridge
Refrigerate the container of guacamole, covered tightly, for up to two days.
To serve, carefully pour off the water and stir the guacamole. Now it’s time to pull out the best tortilla chips and get dippin’!
FAQs About Storing Guacamole
Why does guacamole turn brown?
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The enzyme polyphenol oxidase reacts with oxygen and discolors the avocado. It’s the same chemical process that causes other produce like potatoes or apples to turn brown. Since oxidation turns avocados brown it also impacts a bowl of guacamole.
Is it OK to eat guacamole when it turns brown?
Yes. It’s safe to eat! Well, it’s safe as long as the guac has been stored in the fridge for not longer than two or three days. It may not look as appetizing as a fresh bowl of guac but like a brown avocado, brown guacamole can be safely eaten.
FAQs
But a half-inch of water creates a boundary on top of the guacamole that air seems unable to penetrate, at least in part. The day after you make it, the guacamole will be as green as when you put it in the fridge. You can use this technique to keep guacamole green for up to two days.
How do Mexican restaurants keep guacamole from turning brown? ›
Pour a thin but visible layer of water or lemon/lime juice over the guacamole to form a barrier with the air. Cover the dish with plastic wrap, pushing the wrap, so it is flush with the guacamole to prevent air pockets, or put the guacamole in a sealed tub. Put it in the fridge.
How to make guac not turn brown? ›
We recommend using a recipe that includes lime juice, which slows the avocado's browning. Since our best guacamole recipe contains 4 teaspoons of lime juice, you already have some anti-browning agents in place.
How do restaurants keep avocados from turning brown? ›
The main goal is to prevent oxygen from touching the avocado's flesh. Plastic wrap is a practical, albeit not foolproof way to slow down the natural course of fruit aging. The trick is to make sure the plastic wrap is sealed flush with the flesh.
How much lemon juice to keep guacamole from turning brown? ›
I simply squeezed the juice from half a lemon over the surface of the prepared guacamole. I checked for browning after one hour, one-and-a-half hours, and two hours.
How does Chipotle keep their guacamole so green? ›
Specifically, covering the guacamole tightly with plastic wrap, sealing it in a container with a lid, and then dunking it into an ice bath will ensure total freshness is preserved. A Chipotle representative told us via email that this triple-protection approach is pivotal for keeping the dip fresh until the next day.
How to make guacamole stay green? ›
Drizzle a 1/2-inch deep layer of water onto the smooth surface, cover with plastic, pressing it gently, but directly onto the surface. The next day, pour it off and stir just before serving. The verdict: This is the most effective and least expensive way to preserve color and maintain flavor.
Why does chipotle guacamole not turn brown? ›
To keep the leftover guacamole from browning, the employee rips off a sheet of plastic wrap, then presses it all the way down to the surface of the guacamole, knocking out the air that would be in the container if it was just sealed with a lid.
How to stop avocado going brown without lemon? ›
Submerge in coconut water
Another way to keep your avocado from turning brown is by submerging it in coconut water. Aside from limiting oxygen exposure, the antioxidant content of coconut water seems to play a role in delaying PPO's enzymatic reaction ( 2 ).
Can you still eat guacamole if it turns brown? ›
Although brown guacamole isn't the most appealing, it's completely safe to eat (as long as you've stored the guacamole in the refrigerator, and it isn't more than three days old). "While a bit off-putting to look at, brown guacamole is totally safe," confirms Food Network's nutritionist, Dana Angelo White, MS RD ATC.
Olive Oil
Rather than reacting with the browning enzyme, a thin layer of olive oil acts can act as a barrier between the dip and the air. If oxygen never reaches your guacamole, it can't turn brown. Use how ever much you need to coat the surface of the guac.
Does Saran Wrap stop guacamole from turning brown? ›
Method #4: Press Plastic Wrap Against the Surface of the Guac. The technique: If air is the enemy, plastic wrap could act as a shield from oxygen exposure. For best results, spread the top of the surface flat so the wrap can get the most contact.
Can you use vinegar to keep avocado from turning brown? ›
You can also rub the cut side of an avocado with lemon or lime juice, or apple cider vinegar and store it in an airtight container for up to a day. The avocado won't be quite as green, but it'll still taste good. Do NOT store the fruit cut-side down in a bowl of water. You'll get a brown color and mushy texture.
How does commercial guacamole stay green? ›
But as every guac fan knows, the stuff has a tendency to look nasty in a hurry, a problem only compounded when the product is made in advance. Fortunately for Wholly, the brand had already pioneered a high-pressure process that removes all the air from the container, so the batch doesn't oxidize and turn brown.
How do restaurants keep guac green? ›
Top with lime juice and plastic wrap
Avocados and most other fruits and veggies contain an enzyme (polyphenol oxidase) that reacts with the oxygen in the air and turns the flesh a dull shade of drab, known as oxidation. Limes are very acidic and contain loads of ascorbic acid, aka, vitamin C, which combats the enzyme.
Does putting an avocado pit in guacamole keep it from turning brown? ›
Many aficionados promote a time-tested approach to this problem: adding the whole avocado pit to the guacamole to help stanch the browning. Science actually supports this method, but not for the reasons you might expect.
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