How to Keep Guacamole Fresh

If you've ever made your own guacamole, you know how frustrating it is to see your leftovers turn brown and then black overnight in the fridge. The key to keeping this tasty dip green is to limit the amount of air it touches. When guacamole comes in contact with oxygen, it starts to turn brown. You can keep it green by "sealing" it with sour cream, water, or plastic wrap.

Method 1

Method 1 of 3:

Using Sour Cream

Try to leave no more than ½ inch (1.27 centimeters) of space between the guacamole and the bowl's rim.
This will make it easier to spread the sour cream on top—and scrape the sour cream off later.
Keep adding the sour cream until you can't see the guacamole anymore. The sour cream will create a "seal" between the guacamole the air and keep it from turning brown.
Smooth it out until it is pressed flat against the sour cream. Wrap the excess plastic wrap against the sides of the bowl to improve the seal. This will help keep the sour cream itself fresh.
5
Store the guacamole in the fridge until you are ready to eat it. It will taste better if you eat it later that day, but the guacamole can stay fresh for up to three days.
- When you are ready to eat the guacamole, scrape the soul cream off, or stir it in for a creamier dip.
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Method 2

Method 2 of 3:

Using Water

1
Transfer the guacamole into a container with a tight-fitting lid. Make sure that there is about 1 inch (2.54 centimeters) of space between the guacamole and the rim of the container.
- Try to pack the guacamole as tightly as you can so that there are no air bubbles.
You can use the bowl of a spoon or a spatula. Make sure that there are no bumps, ridges, or ripples.
^{[1]XResearch source} The water will create a perfect seal between the guacamole and oxygen, which is what causes this tasty dip to brown. Don't worry, the water won't soak into the guacamole. Avocadoes have a very high fat content, which helps them repel water.^{[2]XResearch source}
The guacamole will be good for up to three days.
If you need to, give the guacamole a quick stir. This will help blend in any excess moisture into the rest of the guacamole.^{[3]XResearch source}
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Method 3

Method 3 of 3:

Using Plastic Wrap

Try to leave no more than ½ inch (1.27 centimeters) of space between the guacamole and the bowl's rim.
This will make it easier to spread the sour cream on top—and scrape the sour cream off later.
This will help give you an additional barrier between the air (which turns guacamole brown) and the guacamole. It will also give your guacamole extra flavor.^{[4]XResearch source}
Place a sheet of plastic wrap over the bowl. Using your fingers, smooth the plastic down until it is pressing against the entire surface of the guacamole. The plastic wrap will create a sort of seal between the air and the guacamole.^{[5]XResearch source}
If you want, you can place a tight-fitting lid over the bowl. You can also wrap a rubber band around the sides of the bowl to secure the plastic wrap.
It will taste the best if you eat it the same day, but guacamole can last for up to three or four days in the fridge.
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Community Q&A

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Question
Is it unsafe to eat guacamole after it turns dark?
Community Answer
The darkening of the guacamole you see is the avocado oxidizing because it has been exposed to oxygen, it is totally safe to eat it as long as it hasn't been sitting out for more than 6 hours and it hasn't been more than a week since you made or bought it.
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Question
How far ahead can you make it?
Community Answer
Store-bought guacamole that’s unopened should last 1-2 weeks. Once opened, store-bought guacamole usually lasts 1-2 days. Homemade guacamole also usually lasts 1-2 days. You’ll know it’s gone bad when it has a substantial puddle of brown liquid and the layers below the surface have lost their vibrant green hue.
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Tips

Avocado pits are a popular tip for keeping guacamole fresh. Unfortunately, the only part of the guacamole that stays green/fresh is the part that is touching the pit. The rest of the guacamole will turn brown.^{[6]XResearch source}
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Try covering the surface of the guacamole with thinly sliced lime. Overlap the lime slices until you can't see the guacamole, then cover the bowl with plastic wrap.^{[7]XResearch source}
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Guacamole turns brown because the enzymes react with the oxygen in air. It is still good, especially if you made it that day. If the brown bothers you, scrape it off with a spoon until you can see the bright green underneath.
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