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Avocado pit in guacamole

luckyfatima Feb 7, 2009 10:17 AM

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?

  1. t
    thursday Feb 11, 2009 10:26 PM

    I know now from reading this post that it's not supposed to work...but I heard this tip last year and used it all summer - and it worked for me. My guac stayed greener a lot longer, and even with cut avocados, I've always put them in the fridge with cling film on the surface and it never seemed to help. When I leave the pit in, everything stays green, not just under the pit.


    1. kchurchill5 Feb 9, 2009 10:01 AM

      Lemon, Lime, pit doesn't work

      1. l
        laliz Feb 9, 2009 09:59 AM

        You can also put a **very thin** film of mayo on top of the guac -- carefully sealing to edge of the dish. That will also stop oxidation for a while, but is very good for preparing guac ahead of time for traveling.

        20 Replies
        1. re: laliz
          alkapal Feb 9, 2009 10:38 AM

          laliz, that is a neat trick, and it could be decorated with, say, minced jalapeño and tomato, with a pretty sprig of cilantro leaves. i like it, i like it!

          1. re: laliz
            Passadumkeg Feb 9, 2009 11:39 AM

            "very thin layer of mayo on top of the guac" Then it is not guac if it has mayo. Here we go again.

            1. re: Passadumkeg
              BobB Feb 9, 2009 01:12 PM

              And there we were before: http://chowhound.chow.com/topics/529786 , and with the same cast of characters no less! And some people say Chowhounds have certain "accepted" views on topics. Hah!

              1. re: Passadumkeg
                alkapal Feb 10, 2009 02:05 AM

                big deal! we *know* it is not strictly "guacamole". but it is a flavorful and decorative option, now isn't it!?! i sure hope i'm allowed to put a pinch of ground toasted cumin in my guac recipe!

                i'll bet the guac inventors laugh at us as we're twisting knickers about their simple avocado dish.

                1. re: alkapal
                  DeppityDawg Feb 10, 2009 02:24 AM

                  I didn't really get the decorative aspect of a film of mayonnaise… I assumed that the idea was to stir it in before presenting the nice green guacamole for serving.

                  1. re: DeppityDawg
                    alkapal Feb 10, 2009 02:29 AM

                    my idea was to decorate it -- a nice off-white "ground" -- as i posted.

                    in fact, it could be served "unmolded" in a mound, covered with the thin film, then that could be decorated with various "deconstructed guac" ingredients. tiny mince of tomatoes done tessera-like with cilantro leaf and jalapeno-strip "leaves & stems", tiny minced red onion (allowed?) as the flower "centers." you know, get all artistic-like!

                    then, the avocado "dish" could be served with freshly fried tortilla wedges.

                    in the past, i've used mayo in an avocado dip. i'm glad the guac police weren't on patrol. "tijuana 911". {;^D.

                    1. re: alkapal
                      Scargod Feb 10, 2009 05:09 AM

                      I'd rather serve it with a thin film of plastic!
                      I'm thinking a coating of avocado oil might seal it off from the oxygen and then you put the plastic film over it and then you put it in a vacuum-sealed bag for insurance!

                      1. re: Scargod
                        alkapal Feb 10, 2009 05:23 AM

                        now, now scargod, we don't need no steenkin' mayo-ism!

                  2. re: alkapal
                    Passadumkeg Feb 10, 2009 03:54 AM

                    Alk, I'll contact my Mexican in-laws about the mayo-"guac" and about mayo on echiladas to really twist their knickers.

                    1. re: Passadumkeg
                      alkapal Feb 10, 2009 05:00 AM

                      goody. let me know. ;-).

                      hmmm...now that you MENTION mayo on enchiladas....{;^D.

                      btw, hounds, this is a terrific recipe for the famous houston, texas restauraunt legend "ninfa's" green sauce. on a nice little (and very appetizing) blog, "homesick texan": http://homesicktexan.blogspot.com/200...

                      1. re: alkapal
                        Passadumkeg Feb 10, 2009 05:29 AM

                        Thanks, I'm glad they call it "greensauce"!

                        1. re: Passadumkeg
                          alkapal Feb 10, 2009 05:35 AM

                          seriously! whew!!

                          1. re: alkapal
                            Passadumkeg Feb 10, 2009 05:37 AM

                            Nice site got any for New Mexicans?

                            1. re: Passadumkeg
                              alkapal Feb 10, 2009 06:18 AM

                              i think the field is open for you to start your food blog!
                              in the meantime:

                              1. re: alkapal
                                Passadumkeg Feb 10, 2009 06:26 AM

                                Thanks! No timer for food bolg and lack computer/typing skills. Teach (home sick today), I'd druther cook, work on my house, old vehicles, garden, and be w/ my wonderful, beautiful, intelligent (despite marrying me.), sweet wife who is already jealous of the time I spend on Chowhound.

                                Eat the whole damn avacado!

                                1. re: Passadumkeg
                                  alkapal Feb 10, 2009 06:31 AM

                                  "Eat the whole damn avacado!"
                                  sorry, my digestive tract would surely revolt at avocado pit and skin. now all the green-golden goodness connected with those two things is fair game. one avocado per turkey-bacon sandwich, in my book! ooh, i'm now thinking of ninfa's green sauce as a sandwich spread for smoked turkey. yowza!

                                  now passa, get off the 'puter and go kiss your wife and tell her she is SOOOO much better than chowhound! she must be a sweetheart. ;-).

                                  1. re: alkapal
                                    Passadumkeg Feb 10, 2009 06:37 AM

                                    Good ruffage!
                                    She's at work. I'm in bed, bored.
                                    In Bolivia we had a purple avocado tree in the yard, depite many creative ideas, we could not eat them all.

                                    1. re: Passadumkeg
                                      alkapal Feb 10, 2009 07:07 AM

                                      no wonder you have so many fond memories of bolivia. that was a treasure tree, indeed.

                              2. re: Passadumkeg
                                alkapal Feb 10, 2009 07:33 AM

                                here is one for the yucatan.... http://www.yucatanliving.com/destinat... (inspired by eat nopal's post about the famous liqueur made there, xtabentun.).

                      2. re: alkapal
                        kchurchill5 Feb 10, 2009 09:02 AM

                        I like a pinch of cumin in mine.

                  3. sbp Feb 8, 2009 04:56 PM

                    As you've probably come to realize from other posters, it's a myth. Oxygen is the killer - so if you have a vacuum sealer, put your guac in a canister, mason jar, or bag and suck the air out.

                    1. Soop Feb 8, 2009 03:21 AM

                      I left mine out in the fridge, no clingfilm, and it was fine.
                      I put in lime juice (maybe too much), tomato and onion.

                      1 Reply
                      1. re: Soop
                        Whosyerkitty Feb 8, 2009 09:27 AM

                        It's a myth. Besides, I prefer to start a plant. The lemon, or you can use lime, is what keeps it looking pretty. Besides, it doesn't alter the taste if it browns, it's just ugly.

                        Guac never lasts around here very long anyway.

                      2. j
                        janniecooks Feb 8, 2009 03:11 AM

                        as other posters have said, the only part of the quac that will remain green is the part underneath the pit. FWIW, acid does not prevent browning either, but it may slow down the browning a very slight bit more than adding no acid. I have had success in placing plastic wrap right on the surface of the guac, pressing down to ensure there is no air between the wrap and the dip and pushing it well up the sides of the container. Covered this way the quacamole will be not completely unappealing the next day. You could then scrap off the the very top layer which despite the plastic wrap will be darker green than the rest of the guac. Beyond one day though it is hopeless.

                        1. jmckee Feb 7, 2009 01:41 PM

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

                          1. BobB Feb 7, 2009 01:00 PM

                            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. porker Feb 7, 2009 10:39 AM

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

                              1. j
                                Jaytizzle Feb 7, 2009 10:31 AM

                                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. d
                                  DeppityDawg Feb 7, 2009 10:29 AM

                                  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.

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