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How to Stop Guacamole From Turning Brown

Here's How to Stop Guacamole From Turning Brown, Once and For All


If you're a guacamole fan (and honestly, who isn't?), you've likely had the problem of trying to keep its vibrant green color. And without that, whether the guacamole is fresh or not, it certainly doesn't look edible. I mean, who wants to dip a chip into brown guacamole? It's especially hard when you're planning a party and want to get a lot of the prep done ahead of time, i.e. make the guacamole the day before or morning of. And after a little bit of trial and error, I've figured out how to keep it looking bright and beautiful for a long time.

After I prepare the guacamole in a bowl, I squeeze fresh lime juice over the top. I make sure there's a nice, shallow puddle to coat it. Next, I grab some saran wrap from the cupboard and place it within the dish, almost smushing it at the top. I make sure that the wrap sticks to the guacamole like glue without leaving any space for air to creep in or out. Then I place it in the fridge. Right before the party begins, I pour most of the lime juice into the sink because I don't want the extra tartness (but if you like it that way, feel free to keep). Then I put it out for guests to enjoy.

The guacamole usually lasts about 10 hours after I have initially prepped it. There's no dipping around any brown areas, and I don't have to scoop a brown layer off of the top. The combination of the lime juice and saran wrap does the trick. So, follow these steps next time you want to make guacamole and really enjoy it!

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