How to make guacamole last longer
There are many recipes and variations of guacamole as this traditional Mexican dip has become more and more popular in recent years. The problem comes when we don't eat the whole guacamole up. As you may already know, avocado usually goes brown after a day. Though it may not be something to keep for too long, OneHowto would like to tell you about the best methods to make guacamole last longer, though you should note that it will last a maximum of 4 days in optimal conditions.
The first and most ancient way of making guacamole last longer is to use the pit. Yes, it is typical, but if you add the pit of the avocado in the guacamole, it will keep it from going brown for another day or so.
You can boost the effect by buying greener avocados, adding more salt and using a few drops of lime before putting it in the fridge.
Another tip that will help make guacamole last is to keep the mix that's left over in a narrow container instead of a wide bowl. This will reduce the amount of guacamole that's in contact with the atmosphere.
One of the most useful tips to keep guacamole for longer, is to use a plastic wrap to cover the guacamole bowl. You should then press down the plastic so it is pressing the guacamole. Seal the edges so there is no air left and add a lid to secure it even more.
Probably the most recent remedy to help guacamole last longer is to put the guacamole into a plastic container making sure that it has no air bubbles and flatten the surface well. Then, pour a small amount of lukewarm water, enough so the surface of the guacamole is covered. Put the lid on and leave in the fridge until you're ready to eat the rest of it.
Last but not least, you can buy products that will help your guacamole last such as Ball's Fruit fresh. You will find this or similar products in most stores. Though there are no additives in these products, this is a less advisable choice.
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- Get rid of any dark areas that may appear on the guacamole. You can still eat the rest, the brown parts are just the fruit oxidating.