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11-02-2009, 08:55 AM | #1 |
YT 3000 Club Member Join Date: Dec 2006 Location: Franklin, TN
Posts: 11,145
| Anyone here make their own guacamole? what is the secret to keeping the nice green color? mine turns brown SO fast!!!!!!
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11-02-2009, 09:10 AM | #2 |
I ♥ Joey & Ralphie! Donating Member | Using a tiny bit of lemon juice can help, and also some people stick the pit in the center of the the dip to ward off the "brownies".
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11-02-2009, 09:10 AM | #3 |
YT Addict | I make my own all the time but it doesn't keep green color after the first day. Avocado goes bad pretty fast, unless someone has some sort of natural presevative that I don't know about. Similar to apples when they get brown. I think the avocados I use are the florida ones. I don't know if this makes a difference from using the other kind.
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11-02-2009, 09:34 AM | #4 | |
Donating YT 5000 Club Member Join Date: Oct 2006 Location: Ohio
Posts: 5,304
| Quote:
Yummy, I love it!!
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11-02-2009, 09:38 AM | #5 |
I ♥ Armani & Chloe Donating Member Join Date: Sep 2007 Location: Upstate NY
Posts: 3,895
| I put lime juice in mine. If you plan to put it away, keep the pit and stick it in the container. However, there really isnt anything to keep it green for days and days, it is really something that needs to be made fresh when you need it. |
11-02-2009, 09:38 AM | #6 |
YT 2000 Club Member Join Date: Aug 2008 Location: Massachusetts/Florida
Posts: 2,614
| It doesnt last long enough in my house for it to turn brown. MMmmmm i could SO go for some right now!! Yummy~
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11-02-2009, 09:46 AM | #7 |
YT 500 Club Member Join Date: Nov 2004
Posts: 881
| 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. |
11-02-2009, 10:05 AM | #8 |
YT 3000 Club Member Join Date: Dec 2006 Location: Franklin, TN
Posts: 11,145
| i've tried lime juice and don't know that i saw a difference in it staying green longer and i've tried keeping the pit in. that may have helped a tad but not much. i just made SO much for our halloween party and i have a ton left over. it looks really gross right now LOL tastes good..just looks terrible
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11-02-2009, 10:16 AM | #9 |
I ♥ Joey & Ralphie! Donating Member | Actually, I should have said using a tiny amount of lemon juice on the top can help, it really does work, the same way it works with apples. I imagine lime would work as well, since it's probably the citrus acid that does it, and the lime would go better, I'm going to try the lime next time, but the pit cuts down on much of the discoloration all by itself. Darn, now I wants some diip!
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11-02-2009, 10:53 AM | #10 |
YT 500 Club Member Join Date: Jul 2009 Location: Texas
Posts: 553
| Lemon or lime juice, plus keep in an air-tight container in the fridge until you are ready to serve it. At any rate, it is not going to last very long.
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11-02-2009, 10:56 AM | #11 |
Yorkie Yakker Join Date: Jun 2009 Location: Phoenix, AZ USA
Posts: 48
| Since you say you have tons, you can also freeze it in smaller containers and take it out as you need it! |
11-02-2009, 11:06 AM | #12 |
Donating YT 1000 Club Member Join Date: May 2008 Location: Maui, Hawaii
Posts: 7,740
| 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.
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11-02-2009, 06:22 PM | #13 |
www.yorkierescue.com Donating Member Join Date: May 2009 Location: Las Vegas & Orange County
Posts: 17,408
| I make mexican style shrimp cocktail and i use a ton of lime juice, and it seems to keep for at least 3 days before i see the avocados turning brown. I use a TON of lime juice. I also have in there a bit of apple cider vinegar and vinegar based hot sauce. Mmmm i want some. My avocados are not ripe yet.
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11-03-2009, 03:31 AM | #14 |
Donating YT 500 Club Member Join Date: Mar 2009 Location: Lake Winnipesaukee, New Hampshire
Posts: 640
| Keep the pit in it Also, if you are going to store left overs do not use a container. Use plain saran / plastic wrap. Scoop the guac onto a large piece and then wrap it tightly so no air gets to it. When you open the next day, you may have some browning on the exterior but the inside will be fine |
11-03-2009, 11:39 AM | #15 |
Yorkie Yakker Join Date: Oct 2009 Location: SoCal
Posts: 61
| I think it was meant to made as needed... in otherwords, no left overs. however, whern I add pico de gallo to mine, it lasts several days.
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