Firm, unblemished avacados produce the best guacamole.
Numerous fruits and vegetables, such as potatoes, apples and avocados, contain polyphenol oxidase, an enzyme that reacts with oxygen. Polyphenol oxidase, commonly found in avocado flesh, oxidizes and creates a browning effect when in contact with air, significantly altering the flavor, texture and freshness of guacamole. Incorporating a bit of lemon juice in guacamole and storing it between 34 and 38 degrees Fahrenheit is the best method for keeping it at the peak of freshness. Commercially produced, processed guacamole has several stabilizers and preservatives that inhibit oxidation, eliminating the need for an acid to maintain freshness.
Instructions
1. Transfer the guacamole to a mixing bowl. Add 1/2 tsp. of lemon juice per cup of guacamole.
2. Mix the guacamole and transfer it to a food-storage container. Cut a piece of cling film large enough to cover the container.
3. Position the cling film directly on the guacamole, covering the entire surface.
4. Cover the food-storage container and use the guacamole within 3 days for best results.
Tags: cling film, food-storage container, juice guacamole, lemon juice, lemon juice guacamole