I have a huge avocado tree in my yard, and have tried all the tricks to keep em green. I think lemon works the best, however lime works pretty well and the flavor goes better, and definitely leave a pit in the center. Another trick is to add salsa, the vinegar & acid of tomatoes helps preserve the avos, and the chunks are colorful & yummy. The over-ripeness of the avos contributes to the quick browning.
My all time favorite avo party dip is: salsa, then add diced avos (not over ripe), and optional grated cheese, keep it all chunky. If it isn't eaten up immediately, it usually lasts a few days.
Now if only I could find a way to freeze guacomole. I've heard it can be done using citric acid, but have never accomplished anything but a mess. They do it for restaurants, so there must be a way. |