Water is a great trick to use for storing guacamole so it stays fresh, but there are a few other options as well. Acid, like lemon, lime, or vinegar, creates a barrier against oxygen as well, so applying a thin layer will work in a similar way.
You can also add a little vinegar or lemon juice to your bowl of cut avocados in order to slow down the oxidation process. The acidity of these liquids will help prevent them from turning brown more quickly than they normally would on their own without any help at all.
You can also rub the cut side of an avocado with lemon or lime juice, or apple cider vinegar and store it in an airtight container for up to a day. The avocado won't be quite as green, but it'll still taste good. Do NOT store the fruit cut-side down in a bowl of water.
Cut into the inside of the avocado in a criss cross pattern without piercing the skin. Pour the vinegar and oil into the avocado and season with salt and pepper. Sprinkle with chives. This is a great snack in between meals or served as an entrée with some greens on the side and some crusty bread.
You can swap out lemon juice too if you have that on hand. White Vinegar: Vinegar also adds a tangy flavor that cuts through the creaminess of guacamole. You can use any white vinegar you have, champagne vinegar, or basic white vinegar will work fine.
Vinegar can make a good substitute for lime juice in recipes such as ceviche, salad dressing, salsa, and guacamole.
Immediately coat the flesh of one half with fresh lemon juice. Wrap the avocado half in plastic wrap and place in the fridge.
Fresh and ready avocado halves are a sight to behold. But they won't stay that way for long. To keep them from turning brown, seal the flesh with a sprinkle of lemon juice, lime juice, or olive oil, then tightly wrap it in plastic wrap and refrigerate.
Results. Lemon juice, Vinegar, clear soda will all prevent food from turning brown quickly. These liquids are acidic, so they will lower the pH of the food surface. Olive oil, will also prevent food from browning, but is less effective than the acids.
Pat the guacamole down to give it a flat surface. Pour a thin but visible layer of water or lemon/lime juice over the guacamole to form a barrier with the air. Cover the dish with plastic wrap, pushing the wrap, so it is flush with the guacamole to prevent air pockets, or put the guacamole in a sealed tub.
Avocado turns brown quickly once cut and exposed to air. You can slow this process by storing slices, chunks, or halves in water. Place avocado slices or chunks in a bowl and cover with filtered water. Refrigerate up to 2 days.
To make avocado toast the night before, squeeze lemon juice onto your mashed avocado and then store it in a ziplock bag that you squeeze all the air out of before sealing. Keep in the fridge overnight. When ready to eat, just snip a corner of the bag and squeeze onto your toast.
Once cut, it will be several hours—typically at least four hours—before the avocado starts to turn brown. Browning may occur more quickly if the avocado was overly ripe before blanching. If you are making guacamole, adding lime juice will help prevent browning even longer.
How long do avocados last in the fridge? An uncut whole avocado will last a bit longer when moved to the refrigerator but it's recommended to eat them within 1-2 days for maximum freshness. Cut avocados may last up to three days after cutting if stored properly (see above) but there is no guarantee.
Avocados. The refrigerator will slow avocados in the ripening process, so unless you're stacked with too many avocados for your weekly use, keep them out at room temperature. The cold temperature also hardens the texture of a ripe avocado, which might not be ideal for some when it comes to mealtime.
You can safely eat an avocado or guacamole that has turned brown due to oxidation, just as you could eat an apple that has undergone the same chemical reaction. However, it certainly doesn't look as appetizing when presented on a plate, and the taste may be slightly altered (read: a tad bitter).
A viral hack promises that avocados can be kept fresh for up to a month if they're submerged in water and stored in the fridge. Dunk 'em whole or cut in half! Either way, you've got avocados for longer! If that sounds too good to be true … well, it is.
Substitute white vinegar for lemon juice at 1/2:1 ratio. ½ part white vinegar for every 1 part lemon juice. Substitute lemon extract for lemon juice at a 1/2:1 ratio and replace the rest with water.
Vinegar is mild like citric acid, and gives a similar sour flavor. To use as a substitute, start by tripling the amount of vinegar for citric acid in the recipe, and add more to taste. The reason for this is that vinegar is a much weaker acid than citric acid, so you need more to get the same effect.
Vinegar has a strong taste, so add in slowly. Start with about ½ the amount that the recipe calls for lime juice and taste. Add in more if needed.
Lemon juice is an acid. When you mix an acid and an acid no reaction happens. You are simply combining two very effective cleaning ingredients into one product. The lemon also helps mask the smell of vinegar, if you are averse to the smell of vinegar.