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.
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!
Kale Guacamole Recipe
Although there are tons of variations and the original recipe is without kale, I love the extra nutrients kale brings to the table. Not a kale enthusiast? Just leave it out if the recipe.
Serves about 8-10 people as a dip-style appetizer. Serve with nachos, toasted pita bread, veggie sticks, etc.
- 3 ripe avocados; pitted, peeled and roughly chopped
- 2 cups kale; loosely packed and de-stemmed
- 1 Jalapeno or Thai chili pepper; chopped and de-seeded (chili flakes or paste works too)
- ½ red onion; chopped
- 2 small tomatoes or 1 large; diced
- 3 clove of garlic; minced
- Juice of half a lime or lemon or to taste
- Sea salt and pepper to taste
- 2-3 tablespoons extra-virgin olive oil
- Fresh parsley or cilantro to taste, chopped (optional)
- Add garlic, onion, kale, and 1 tablespoon olive oil in a blender or food processor and process until smooth-ish.
- Add jalapeno, parsley and/or cilantro (if using) and process again.
- If you love a chunky texture, then mash avocados, kale mixture, remaining olive oil, and tomatoes until creamy, chunky paste. Add lime juice, salt, and pepper to taste and give a final stir.
- If you prefer a smooth, creamy texture, add all the ingredients to the blender and process until smooth, silky cream.
FYI: Ohh and btw, leftovers can be turned into a yummy salad dressing. Just add more olive oil to the desired dressing consistency.
Mad for avocados? Then you’ll love this handy tool! Get your avocados ready in seconds (click the picture for more info)
Thanks for reading. I hope this information was helpful. Until next time!
Crazy cat lady, life and food lover, certified biologist, and holistic health coach.