How to keep guacamole from browning

This post written by the original Ebby. 

I make guacamole a lot. But I don’t always serve it right away. Sometimes I even need to make it the night before an event, which makes me a little nervous.

Since avocados turn brown quickly once they've been cut and exposed to air, it’s best to serve them as soon as possible. But when you can’t, I’ve discovered something that slows down the browning process.

Take the pits from a couple of the avocados you’ve used and pop them down into the dip. It won’t keep the guacamole green forever, but it will do a good job of holding it for a few hours or overnight. Just don't forget to take the pits out before serving or you might have a lawsuit on your hands.

Comments

[Lissa]

I find this very hard to believe and feel that you haven't provided enough scientific data to support your claim. I am going to have to try this for myself. ;-). Lissa

[Maren]

When scooped into a glass dish, pressing plastic wrap directly on the surface so that there is no area exposed to air helps...that's what they do in restaurants!

[Jane T]

I have used the tip of putting the pit in the guacamole to keep it green for years and it works like a charm.