How to Make Avocado Green Again

Y'all can make party-fix guacamole days in advance with this genius tip.

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Want to make your fresh, creamy guacamole in accelerate, merely don't want it to expect like a scientific discipline experiment once information technology hits the buffet tabular array? Me too. Unfortunately, when exposed to air for too long, the polyphenol oxidase (read: stuff found in an avocado's chemical makeup) can cause your guac to turn mushy and brownish. That'due south non very attractive. Here are a few easy tricks to slow down the browning procedure and keep your guacamole (and avocados!) greener longer.

Psst! When making guacamole, always beginning with a ripe avocado. Here'due south the easiest way to tell if it's set up to use.

The Simple Trick: Give It a Bath

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This idea is seriously a game-changer—peculiarly if you similar to make your party food in advance. (Don't miss these make-alee political party appetizers.) With this technique you'll be able to make bootleg guacamole up to two days ahead of time and keep it nice and greenish. The hugger-mugger? Cover the dip with a little water. This may sound strange, but the extra layer shields it from oxygen and banishes browning.

For best results, follow these steps:

1. Put the guacamole into an airtight container.
2. Use a spoon to flatten the surface and remove any air pockets.
3. Gently pour on near a one-half inch of h2o so that it covers the guacamole surface completely.
4. Refrigerate, covered tightly, upward to two days. To serve, carefully pour off the water and stir the guacamole.

Looking to serve up some awesome guacamole? This recipe is phenomenal.

How to Keep Avocado from Browning

Already cut into your avocado? Don't stress. There are a few ways to prevent your bright green fruit from getting night and murky.

ane. Cutting an onion.

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To assist preserve cut avocados, look no further than the onions in your pantry. The sulfur fumes from cut onions volition assistance stop avocados from discoloring. This is a practiced method if you want to cut avocados ahead to make this salsa.

Here's how to do it:

1. Put one tablespoon of chopped raw onion into the bottom of an airtight container.
2. Place the cutting avocado on elevation.
3. Seal tightly and store in the fridge. Use inside two days.

2. Spritz it

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A light brushing of juice or vinegar can help preserve the pretty color of your cutting avocados.

Here'southward how to practice it:

1. Brush the cut surfaces of an avocado lightly only thoroughly with lime juice or vinegar.
2. Wrap tightly in plastic wrap.
3. Store in an airtight container in the refrigerator for up to two days.

3. Freeze it.

You can also freeze avocado slices, only keep in mind that defrosted slices will be softer and mushier, so they're best used in guacamole or sauce.

Here's how to exercise it:

1. Identify cut slices of avocado into a resealable freezer bag.
2. Squeeze out whatever excess air and store in the freezer.

Looking for something delicious to make with your avocados?

Avocado Crab Boats

These boats are wonderful with tortilla chips, beans or rice. You can also cover them, pack them on ice, and have them to a picnic or potluck. Direct from the oven or cold, they're always delicious. —Frances Benthin, Scio, Oregon

Craven Skewers with Absurd Avocado Sauce

I'g always looking for lighter recipes to accept on tailgate outings—and this one works fabulously for grilling. Just whip upwards the marinade, add the craven and have it along to the pregame festivities. —Veronica Callaghan, Glastonbury, Connecticut

Blackened Catfish with Mango Avocado Salsa

A delightful and tasty rub makes this quick recipe fantastic. While the fish is sitting to let the flavors to blend, you tin easily get together the salsa. My family loves this! —Laura Fisher, Westfield, Massachusetts

My Favorite Avocado Salad

Tangy lime dressing is the perfect topper for this avocado salad. Toasted walnuts make for crunchy goodness, but endeavour it with whatever kind of nut you like. —Ilia Kaku, North Richland Hills, Texas

Avocado Salsa

I was planning a party and thought information technology might be fun to endeavour a different kind of avocado salsa. This recipe was an accented success. Scoop it up with fries, spoon information technology over chicken or steak, or consume it on its own! —Susan Vandermeer, Ogden, Utah

Slow-Cooker Chicken & Black Bean Tacos

My hubby and I honey Mexican food and these tacos accept go one of our favorite meals. Attempt setting out the toppings in different bowls on the tabular array and so dinner guests and kids tin can brand their own tacos. —Laura Rodriguez, Willoughby, Ohio

Lime Avocado Hummus

My mash-up of guacamole and hummus is low-cal and bright, but also rich and satisfying. Serve with chips and veggies or every bit a cool sandwich spread. —Andreann Geise, Myrtle Beach, S Carolina

Mexican Layered Salad

Here's another pop dish I like to gear up in advance, adding the cheese and chips just before serving. It's a slightly different version of the traditional layered salad.—Joan Hallford, Due north Richland Hills, Texas

Craven Tacos with Avocado Salsa

A few people in my family have special dietary needs, just luckily, these chicken tacos work for all of u.s.. I toss up a simple green salad and have a meal we tin can all bask together. —Christine Schenher, Exeter, California

Grilled Steak Salad with Tomatoes & Avocado

My family loves a good steak dinner, but with busy schedules, I'm ofttimes thinking nearly ways to put new and simple twists on things. This salad is flavored with the freshness of lemon and cilantro and is one of my husband's favorite weeknight dishes. —Lyndsay Wells, Ladysmith, British Columbia

Avocado Goat Cheese Truffles

Give guests the VIP treatment with luxurious truffles you can make in your own kitchen. The goat cheese is balmy, and red pepper heats up each seize with teeth just a bit. Crackers are the perfect accompaniment. —Roxanne Chan, Albany, California

Tomato & Avocado Sandwiches

I'm a vegetarian, and this is a tasty, quick and healthy tiffin I could eat for every repast. At my business firm, we call these sandwiches HATS: hummus, avocado, tomato and shallots. These are ingredients I almost always have on manus. —Sarah Jaraha, Moorestown, New Jersey

Shrimp Salad with Cilantro Dressing

This pretty salad has such authentic flavor, you'll think you lot're sitting at a beachside cantina in Acapulco. —Heidi Hall, North St. Paul, Minnesota

Infant Kale Salad with Avocado-Lime Dressing

We pull a agglomeration of ingredients from our garden when we make this baby kale salad with zucchini and sweet onion. The yogurt dressing layers on big lime season. —Suzanna Esther, Country Higher, Pennsylvania

Southwest Hash with Adobo-Lime Crema

Adobo sauce adds then much actress flavour that y'all won't fifty-fifty miss the smaller amounts of butter and egg yolks in this smoky hash. Hither'due south a tip: Add together a splash of white vinegar to the poaching h2o right before you drop in the eggs. Information technology helps keep them from separating as they melt. —Brooke Keller, Lexington, Kentucky

Slow-Cooker Chicken Taco Salad

We use this super-duper chicken across several meals, including information technology in tacos, sandwiches, omelets and enchiladas. My little guys love helping to measure the seasonings. —Karie Houghton, Lynnwood, Washington

Chipotle Lime Avocado Salad

I use my music to promote a good for you lifestyle, similar eating your veggies. This vivid salad is loaded with avocado, cucumbers, tomatoes and a niggling heat factor. —DJ Cavem, Denver, Colorado

Greek Sausage Pita Pizzas

I turned my favorite sandwich into a pizza. Information technology'south perfect for luncheon or dinner, but don't forget it when you're having a bunch of people over—it makes a fantastic appetizer, too. —Marion McNeill, Mayfield Heights, Ohio

Avocado Fruit Salad with Tangerine Vinaigrette

On long summer days when we merely desire to relax, I make a cool salad with avocado, berries and mint. The tangerine dressing is refreshingly different. —Carole Resnick, Cleveland, Ohio

Southwestern Eggs Benedict with Avocado Sauce

I frequently make this spicy spinoff of archetype eggs Benedict for my husband, who loves breakfast. I similar the estrus from the jalapenos and besides that the avocado sauce is a healthier substitute for the usual hollandaise sauce. —Kara Scow, McKinney, Texas

Spud Salad with Kalamata-Hazelnut Vinaigrette

Murphy salad tossed with vinaigrette has a lighter taste than traditional mayo versions. I add velvety avocado and hazelnuts for cool texture and crunch. —Laurie Bock, Lynden, Washington

Grilled Mango & Avocado Salad

A big hit with my family, this lite salad is so piece of cake to make! The salubrious option of mango and avocado is simply the best combination you could serve. —Amy Liesemeyer, Tucson, Arizona

Skinny Cobb Salad

This "skinny" version of Cobb salad has all the sense of taste and creaminess with one-half the fat and calories. You tin skip the coleslaw mix and do all lettuce, only I like the crisis yous get with cabbage. —Taylor Kiser, Brandon, Florida

Shrimp Avocado Salad

This salad tin be served as a cool and satisfying dinner or luncheon. The delicious sense of taste and smoothen texture of avocados mixed with the crisp shrimp salad is heavenly. —Teri Rasey, Cadillac, Michigan

Loaded Grilled Craven Sandwich

I threw these ingredients together on a whim and the sandwich turned out so well, I surprised myself! If you're in a blitz, microwave the salary—just embrace it with a paper towel to keep it from spattering as well much. —Dana York, Kennewick, Washington

Bacon Avocado Salad

Everyone in my family loves this bacon and avocado salad—even the younger kids! I serve it at pretty much every become-together I've hosted, and at this bespeak, the recipe'south been shared too many times to count. —Noreen McCormick Danek, Cromwell, Connecticut

Avocado Quesadillas

Avocados give quesadillas some nutritional value and, fortunately, my son likes them. Thinly slice the avocado, and add together craven or beefiness for actress poly peptide. —Debbie Limas, Northward Andover, Massachusetts

Grilled Flank Steak with Summertime Relish

My garden produces a nice harvest of tomatoes, scallions, corn, garlic and poblanos, so that's what I apply to brand bask for this tasty steak. —Brenda Washnock, Negaunee, Michigan

Salmon Burgers with Tangy Slaw

I thought I'd made salmon every way you tin make it—until at present. The tangy slaw, made with fennel and avocado, adds another layer of flavor that goes surprisingly well with salmon and other seafood. —Amber Massey, Argyle, Texas

California Gild Pizza

Y'all can employ your favorite shop-bought pizza dough or make your own for this West Coast-inspired pie topped with tomato, avocado and sprouts. —Gustation of Home Test Kitchen

Avocado Fruit Salad

This dish is simply delish. I'1000 glad a friend gave me the recipe. My family loves it, and and then do I. —Mildred Sherrer, Fort Worth, Texas

Avocado & Artichoke Pasta Salad

A squeeze of lime, a sprinkle of cilantro and a little avocado make this a creamy and zingy pasta salad. —Carrie Farias, Oak Ridge, New Jersey

Turkey Sloppy Joes with Avocado Slaw

Sloppy Joes are a suppertime staple, but my friends always say this avocado slaw makes them seem brand new. The creamy, tangy slaw tastes perfect with the savory sandwich filling. Endeavor them—you lot'll agree! —Jacyn Siebert, Walnut Creek, CA

Mesomorphic Mango Guacamole

When serving a oversupply, double or quadruple this guacamole. The onion, tomato and mango tin be chopped in advance. Add avocado just before serving. —Diana Nienberg, McComb, Ohio

California Burger Bowls

Burgers are a weekly staple at our house year-round. Skip the fries, chips and bun—you won't demand them with these loaded veggie & fruit burgers. To spice up the mayo, add 1/2 tsp. of chipotle pulverization. —Courtney Stultz, Weir, Kansas

Avocado Sandwiches

Try my avocado sandwich for an heady flavor twist on grilled cheese. The avocados brand them extra flossy. —Deborah Williams, Peoria, Arizona

Cornmeal Catfish with Avocado Sauce

When I was growing upwardly in California, my female parent made catfish quite oft, and information technology was always a hit. At present I cook information technology with my own twist. When only frozen catfish fillets are available, I thaw them in the refrigerator overnight, and they work just as well. —Mary Lou Cook, Welches, Oregon

Greek Stuffed Mini Potatoes

I honey this recipe considering you can serve it warm or cold. I usually make these blimp potatoes ahead and serve them chilled with a tzatziki sauce. —Dee Guelcher, Acworth, Georgia

Salsa & Scrambled Egg Sandwiches

Power up with a breakfast that keeps you going all morning time long. In my apprehensive opinion, this sandwich tastes and then much meliorate than annihilation that comes from a drive-thru! —Marcia Conlon, Traverse City, Michigan

Mexican Shrimp Cocktail

It's up to you how to enjoy this cocktail—consume information technology with a spoon as a chilled soup, or apply tortilla fries or crackers for scooping. —Erin Moreno, Arcadia, Wisconsin

Avocado Bean Dip

I dearest guacamole! Just I add beans to boost the corporeality of fiber in this version. Information technology has a texture similar to hummus and is perfect for dipping chips, pita or veggies. —Raquel Haggard, Edmond, Oklahoma

Bacon, Egg & Avocado Sandwiches

My husband wanted bacon and eggs; I wanted a BLT. Nosotros settled our standoff with an irresistible sandwich we've had many times since. —Patti Darwin, Lubbock, Texas

Avocado Endive Cups with Salsa

I jazz up guacamole by serving information technology atop endive leaves. Add a brilliant red pepper salsa, and y'all've got a standout titbit. —Gilda Lester, Millsboro, Delaware

Lemon Cranberry Quinoa Salad

As the family unit cook, I appreciate how like shooting fish in a barrel this is to throw together on a busy weeknight. Plus, this salad never gets slow. One of my favorite variations is to substitute diced fresh mango for the cranberries, cilantro for the parsley, and lime for the lemon juice and zest. —Mary Shenk, DeKalb, Illinois

Chicken Quinoa Bowls with Balsamic Dressing

I love this recipe because its simplicity allows me to spend time with my family while not sacrificing sense of taste or nutrition. Plus the fresh jump flavors really shine through! —Allyson Meyler, Greensboro, North Carolina

Smashing Jalapeno Guacamole

Fresh jalapenos and summer-ripe peaches give this creamy guacamole so much flavor. It's got a little kick, merely I love that it's not so spicy it burns off my gustation buds! —Colleen Delawder, Herndon, Virginia

Ham and Avocado Scramble

Hearty ham, creamy avocado and a hint of garlic—this winning egg dish has all the makings for a breakfast, lunch or dinner. —Elisabeth Larsen, Pleasant Grove, Utah

Fresh Mozzarella and Love apple Salad

A splash of lemon and hint of refreshing mint brighten up the medley of red tomatoes, creamy mozzarella and ripe avocados in this colorful, sensational salad. —Lynn Scully, Rancho Santa Fe, California

Feta Frittata

Chopped tomatoes and feta cheese come together to brand this frittata extra special. It'due south perfect for a lazy Sun or to serve with a tossed salad for a light lunch. —Marjorie Dodero, Seal Beach, California

Grilled Guacamole

If you're a guacamole lover, endeavor this fun grilled version that has a smoky flavor. The veggies tend to darken a bit when heated, so stir it gently to foreclose further discoloration. —Lindsay Sprunk, Noblesville, Indiana

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Source: https://www.tasteofhome.com/article/keep-guacamole-from-browning/

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