Avocado's popularity has soared. In 1985, 436 million pounds of avocados were eaten; in 2020, 3 billion. Avocados have become a Millennial meme for their healthy fats and fibre.
The fruit's velvety texture and flavour make it popular in guacamole. Leaving guac out can cause browning, which can make you sick.
The abundance of nutrient-dense avocados in tropical climates led the Aztecs to create the first guacamole recipes.
Traditional guacamole involves mashing the fruit with a mortar and pestle and adding salt, lime juice, onions, tomatoes, and cilantro. They all brown, though.
Avocados contain polyphenol oxidase, like apples, which reacts with oxygen to brown. Only avocados directly exposed to oxygen turn brown, leaving the green guac underneath. Brown guacamole is safe to eat, despite its appearance.
It's Unappealing, but It's Safe
Food Network recommends refrigerating homemade or store-bought guacamole for 3 days. Cover the dip with plastic wrap or seal it to prevent oxidation. If it smells or loses its emerald colour, toss it.
Quality avocados are essential for green guac. Soft, but not mushy, avocados are best. Healthline advises avoiding avocados that are completely brown (or mouldy) inside