Best Guacamole Recipe - Love and Lemons (2024)

FAQs

Can I use lemons instead of limes for guacamole? ›

Can I substitute lemon for lime in guacamole? Absolutely! The flavor of lemon isn't as tart as lime, so many people prefer to make guac with lemon.

Pour a thin but visible layer of water or lemon/lime juice over the guacamole to form a barrier with the air. Cover the dish with plastic wrap, pushing the wrap, so it is flush with the guacamole to prevent air pockets, or put the guacamole in a sealed tub.

I simply squeezed the juice from half a lemon over the surface of the prepared guacamole. I checked for browning after one hour, one-and-a-half hours, and two hours.

The squeeze of lemon juice will help keep it from browning for a day or so, but it's best to make this recipe just before you're planning to serve it. Be sure to use a ripe avocado for this to end up with a smooth, rich tasting mash.

I like the flavor better with lemon juice, but lime works too. If you're out of fresh lemons or limes, try using bottled lime or lemon juice. Although, freshly squeezed juice is definitely the best! Salt: Salt enhances the flavors and brings it all together.

Lemons contain more vitamin C and antioxidant flavonoids than limes. However, limes have slightly higher levels of minerals and vitamins than lemons. For example, limes have more niacin, calcium, iron, zinc, magnesium, phosphorus, and potassium than lemons. They also contain vitamin A, which lemons don't have.

You see, lime is a very strong acidic flavor and it can easily overpower the delicate flavor of the avocado. Instead, finely dice red onions and pickle them with lime juice for 15-30 minutes.

Topping off your avocado dip with water keeps air, at least in part, from being able to penetrate the guacamole, which keeps it from browning. By using this simple technique, you can keep the brown at bay for about two days (maybe longer if you're lucky).

Some people swear by this one, so we had to put it to the test. The verdict: Contrary to popular belief, adding the avocado pit to guacamole does not prevent oxidation. In fact, if it sticks out above the surface, it creates air pockets that prevent the plastic wrap from adhering tightly enough.

The main goal is to prevent oxygen from touching the avocado's flesh. Plastic wrap is a practical, albeit not foolproof way to slow down the natural course of fruit aging. The trick is to make sure the plastic wrap is sealed flush with the flesh.

Why did my guacamole turn black? ›

When an avocado is cut, an enzyme in the flesh reacts with oxygen, turning the layer of guacamole that's in contact with oxygen an unpleasant brown color. This is called oxidation. A similar reaction occurs in apples when you cut them.

According to Food Network, if the guacamole has been stored in a refrigerator for no more than three days, the dip — even if brown in color — is absolutely safe to eat. The site explains that the brown color comes from a process called oxidization.

In addition to a high quantity of fiber, avocados possess phytochemicals and other nutrients which aid in many physical health processes such as: Lowering blood pressure (due to high levels of potassium) Lowering cardiovascular inflammation. Prevention of cataracts and protection against UV light damage.

The simplest way to enjoy avocados is by sprinkling them with a pinch of salt and pepper. You can also try other seasonings like paprika, cayenne pepper, balsamic vinegar, or lemon juice.

A recent TikTok trend had us all believing this problem was solved. All you do is submerge the cut avocado in a sealed container full of water in the fridge for a perfectly green avocado days later. But, after further investigation, we can't recommend it.

Lime Juice Substitutes

In most dishes, a 1:1 substitute of lemon juice will work just fine. Depending on the recipe you could also try grapefruit juice or orange juice, bearing in mind that these are sweeter than lime.

When it comes to food, lime is a great way to add a tart and acidic flavor that can really brighten up a dish. It's often used in Mexican cuisine, where it pairs well with spicy dishes. But it can also be used in more subtle ways, as a way to add brightness to flavors that might otherwise be a little bland.

One of the easiest ways to cut the lemon taste is to balance it with sweetness. Adding a touch of sugar or sweetener can help neutralize the acidity and bring out the natural flavors of lemon.

Limes and lemons are often interchangeable: you can use them both the same way for cooking without spoiling the dish. Lemon is, however, often used with seafood either as a squeeze on a grilled or fried fillet or as a basis for a sauce. Lemons are larger than limes and are oval in shape with thicker skin.