Spring/summer = warmer months = cookouts = guacamole!

If you are anything like us, then you love the spring and summer months. Although we live in tropical regions now where it’s summer all year round, when we lived in Europe, spring and summer were definitely our fav seasons.

My hubby and I love cooking, and we love friends and family too. What a better way than to spend a long spring/summer evening outdoors with friends, family, and good food. For years, guacamole and avocados have been part of our life and dinner parties.

However, sometimes you just hate them too. There are times when you don’t use a whole avocado or want to make a huge batch of guacamole the day before a big cookout or dinner party. But that’s when the avocados kill the party by deciding to turn brown after just a few hours, minutes even when it is a very ripe avocado, losing all their appeal and yumminess.

Luckily there is one simple thing you could do to save the day and make bigger batches of guacamole to enjoy throughout the week.

ALSO READ: Why You Should Eat Avocado Seed (and How To Do It)

How to keep avocado fresh (and guacamole)

My gorgeous Mexican friend Valeria, who turned me into a guacamole addict in less than a week, always claimed that adding enough lime (or lemon) juice and keeping the pit in the avocado or mixed in the guacamole is the way to go.

However, this only works for a few hours or a day at most. After that, a brown, slimy film will ruin the whole thing.  Although it is actually still safe to eat, appearance matters when you are cooking for family and friends, right?

But in my friend’s case, a few hours is long enough as an avocado or guacamole doesn’t survive much longer at her home…

Water is the answer

Recently, I’ve learned another great and easy trick that will keep cut avocados and guacamole looking at their best for up to 3 days.

For cut avocado: add a 0.5-inch layer of water to an airtight container. Place the avocado cut-side down in the water, seal the container and refrigerate.

For the guacamole: make the guacamole and add to an airtight container. Press firmly into the container to remove air bubbles formed during mashing or processing.  Add to an airtight container and carefully sprinkle a 0.5-inch thick layer of water on top. Seal the container and refrigerate. Just before serving pour off the excess water and give the guacamole a good stir.

What’s the logic behind this? An enzyme in avocados causes the flesh to oxidize when exposed to air, turning it brown. The water seals off the oxygen and prevents oxidation. Simple as that.

Here’s proof of my little avocado experiment

Notice the little brown spot on the left? it was there when I cut open the avocado.

Brown spot is slightly bigger after 1 day in the water. The rest of the avocado, however, still has its green-yellow vibrant color. Not brown at all.

Still looking fresh and edible after 2 days in the water…..

… even after 3 days in the water, there is no browning of the avocado. Although the flesh starts to get a bit mushy. Still, perfect to make guacamole or add to smoothies.

Scroll down to get my fav guacamole recipe with kale!