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Oxidation is essentially the process by which something starts to break down once it has been exposed to air, as some metals - notably iron and copper - will rust when left untended. When a cut fruit, such as an avocado, banana or apple is exposed to air, its flesh also begins oxidize, discoloring and turning to an unappetizing shade of brown. The trick to keep avocados, guacamole and any other dip with the buttery, green fruit from turning brown is to add citric acid to it.
Citric acid is a weak, naturally occuiring acid that is found in many fruits and vegetables, though its highest concentration is in lemons and limes, which are up to 8% citric acid. In addition to imparting a slightly sour taste to citrus fruits, it is a strong antioxidant. Adding just a teaspoon or two of the acid to a mashed avocado, or brushing a bit on the surface of an apple, will keep the fruit looking as though it were just cut. A splash of lemon or lime juice in your guacamole will keep it green and tempting from the moment it is made, until there isn't enough left to dip a chip.
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2-01-2006 @8:25PM Tom said... I'd also add that guacamole can be kept "green" for longer periods in the refrigerator if it is stored with clear plastic wrap in contact w/ the guac itself.
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2-03-2006 @1:03AM julie said... ...so that's why the apple slices in my lunch tasted like lemon. . .
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2-03-2006 @11:15AM Aaron said... Can someone explain why keeping the avocado pit in guacamole keeps it from turning brown too? Even when there's no lime juice added, the stuff stays green with the pits.
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2-03-2006 @12:45PM Jake said... #3 is right. Lime juice is not needed. Simply keep the pit in the dish and the pretty green will maintain.
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