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The avocado: the health foodie’s best friend. Healthy fats, creamy texture, and of course, that glorious green color; what more could you ask of a fruit? The only issue with avocados? Once you cut them open you have about 27.3 minutes until they start to turn brown. Yes, everyone knows they still taste good, but your guacamole simply does not look as delectable when it’s brown sludge instead of green perfection.
Fear the sludge no more. This technique is sure to keep your guac and avocados alike that vibrant green color we adore them for. It’s simple, and I have no doubt you’ll be incorporating it into your weekly avocado care routine.
Guacamole
-Make your guacamole. Enjoy it fully. Pack leftovers tightly into an airtight container. Make sure there are no air bubbles.
-Gently pour about a half inch of room temperature water onto the surface of the guac. Sounds risky, I know, but trust me.
-Place the lid on the container to seal, and refrigerate the guac for up to 3 days.
-When serving, pour the water out in the sink, and stir the guacamole to combine any additional moisture into the mix.
-Voila! Perfect, green, guac. Enjoy!
Avocado
-Basically the same thing.
-Place the avocado halves face down, into a 1/2 of water, inside an airtight container.
-Seal with a lid, and refrigerate for up to 3 days.
-When serving, remove halves from the water, pat dry with a paper towel if you wish, and slice to serve.
