Save the Guac!
Today is National Guacamole Day. Now, I know it’s basically a sin to waste guacamole, but sometimes it’s hard to eat it all before it turns brown. Some folks swear by laying down a thin layer of plastic cling wrap over a bowl of guacamole to prevent it from browning, but that’s not the most sustainable option and creates unnecessary waste. Reduce your food waste by learning how to store avocados and preserve guacamole so it doesn’t turn an unappetizing shade of brown before you can get back to it.
Storing Uncut Avocados
Starting with perfectly ripe avocados is key to preserving guacamole. Pick bright green, unripe avocados, which will ripen over a few days if you leave them out on the countertop. If you need a ripe avocado the next day, tuck it into a paper bag with an apple or banana, which will speed up the ripening process. Once ripe, move the fruit into the refrigerator to slow down the ripening process so it stays fresher longer.
Storing Cut Avocados
The darkening of guacamole or avocado is due to the process of oxidation, which is the chemical reaction between the avocado fruit and air. If you’re only going to use half an avocado, leave the pit in the other half when storing it in the fridge, which will slow down the ripening process.
Saving Leftover Guac for Later
Once you smash an avocado up, you’ve maximized the oxidation potential by exposing most of the fruit’s flesh to air. If you want your guac to look fresh for a few hours on the table, consider the following preservation techniques.
- Add lime or lemon juice to your guac. The acid will help reduce oxidation.
- Tuck the pits from the avocados into your guac bowl. They’ll help prevent browning, too. (But, it’s the pits trying to dip a chip into a crowded guac bowl!)
- Some swear by mixing sour cream, Greek yogurt, or mayonnaise into guacamole, which creates a barrier or seal between the fruit and the air.
- My personal favorite trick is to sprinkle Ball’s Fruit-Fresh Produce Protector onto a bowl of guac. You can find it in most grocery stores with the canning supplies, and this mixture of vitamin C and citric acid prevents the natural browning that comes with oxidation on cut avocados, apples, and potatoes. It’s tasteless and works great!
If you’re looking to reduce your food waste in general, it’s helpful to learn a little bit about how to store fresh produce and prepared foods so they have a long shelf life. The U.S. EPA offers great storage tips to help your fruits and vegetables last longer.