Easy Guacamole Recipe

Avocados are the main ingredient in any guacamole recipe. Their creamy texture is what gives the guacamole its unique feel in the mouth. Guacamole is very versatile in its usage, it can be used as a dip, in tacos, spread on bread and so much more.

What makes the best guacamole?

The star of the recipe is the avocado. Therefore it is important to make sure that you get the best available.

How do you choose the best avocados:

• Select avocados that are ripe. They should not be too ripe or too raw. So how do you know what a ripe avocado feels or looks like? It should not be too soft, because then it would mean that it is over-ripe (Chances are it might spoilt). If it is too hard to the touch then it means that it is raw and will therefore not taste as good as it should, it will not even mash properly.
• Point to note: You should apply a gentle but firm pressure when selecting avocados to avoid bruising them.
• Do not despair if you get it wrong the first time you go to buy avocados, there will always be a next time, because let’s face it, this is not the last time you will be making this easy guacamole recipe!

How do you prevent your avocados from browning:

We have all been there at one point or another. We cut our avocados in half and keep the other half for use, later. Then the horror of finding the unpleasant brown coloration that has formed. There are many methods that people use and claim that they work.

Before I even get into how I prevent my avocados from browning, it is important to explain why they brown in the first place. Avocados contain Polyphenol Oxidase, an enzyme, which when it comes into contact with air causes them to turn bbrown. Therefore, the most effective method would be aimed at making sure that the avocados came into as little contact as possible with air.

Okay, now that we have that explanation out of the way, my tried and tested method combines three steps.

• I cut my avocado in half and make sure that I do not take out the stone. this reduces the amount of surface area that comes into contact with air.
• I apply some citrus on the exposed part of the avocado.
• Lastly I store it in the refrigerator inside a zip-lock bag with as much air as possible squeezed out.

But, what about the one that I am going to use to make the guacamole with? I make sure that I do not dice it to way before I need to need the guacamole. All the above methods will only delay the inset of browning but not eliminate it totally. So, avoid making your guacamole way ahead of time. The fresher it is the better. I still use freshly squeezed lemon juice to delay the browning process.

What if after you have done all that you can to prevent the browning it still happens? Don’t panic. Just scrap off the browned part with the back of a knife or spoon and use.