Ever heard that leaving the pit of an avocado in the guacamole will help keep it from turning dark?
Ever try it? If you have, then you know that it doesn’t work.
The genetic makeup of the avocado is such that once cut open, exposure to air (oxygen) turns the flesh brown.
Adding an acid, like the lime juice in guacamole helps slow down the process, but it will still turn brown over the course of several hours if exposed to air.
That’s why I cover the surface of the guacamole with plastic wrap. You can store the guacamole without it turning brown for 2 to 3 days this way. Make sure the plastic wrap is completely touching the surface with no air bubbles.
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