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Feb 7, 2009 10:17 AM

Avocado pit in guacamole

Someone told me that if one keeps the avocado pit discreetly hidden in the bottom of your guacamole, it will prevent the avocado from oxidizing. I actually thought it was the lemon juice that served this purpose. Whenever I slice avocado and don't use it all at once, it seems to oxidize even if I leave it on the pit. Have you heard of keeping the pit to prevent oxidization?

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  1. Heard of it, but don't see any reason why it would work (and have seen plenty of proof that it doesn't). Lemon/lime juice, yes, and also covering with cling film touching the surface of the guacamole to prevent contact with the air.

    1. The pit does not prevent oxidization. The pit just prevents the air to hit the middle of the avocado. But the surrounding area is turning brown. Once you cut it open, time is your killer! The only thing to slow the oxidization down is lemon or lime juice. This only SLOW'S IT DOWN and does not prevent it. Hope this helps.

      1. I have heard of this, but think its just an old wive's tale.

        1. Yup, heard of it, but it's completely false. Harold McGee has proven this experimentally - the only thing the pit does to prevent browning is block oxygen from reaching some of the guac - plastic wrap carefully pressed down over the entire surface does a much better job.

          1. Myth. The only thing that prevents the darkening is lemon / lime juice or vinegar.