There's isn't a trick to keep it green. Avocados don't stay green very long once they are cut.
I use lemon too. But I don't think it keep it from browning.
There is a difference in CA avocados and FL ones. Florida's are brighter green, bigger and more ball shaped than CA. CA are duller, the skin in rougher, more pear shaped and the fruit texture is darker.
Some people make it with sour cream. This would give an illusion that it's slower to brown because the sour cream makes the avocado go further. |