Guacamole Myths
"You have to put a pit into the guacamole to keep it from going brown. "
"Guacamole needs oil added to it."
"If you cover the bowl with sour cream it won't go bad."
"You should eat guacamole immediately."
"Only Hass avocados make good guacamole."
"You can't get good avocados all year to make guacamole."
MYTHS! LIES!! DISTORTIONS!! ok - simmer down Diva...
Like all good "urban legends" -- each of these myths has a grain of truth. But let's set the record straight...
MYTH ONE: "You have to put a pit into the guacamole to keep it from going brown. "
Keeping guacamole from going brown is like keeping potatoes or apples from turning brown. You need to put a bit of acid on the fruit AND you need to keep it away from oxygen. Oxygen is what turns the avocado brown. Not that there is anything WRONG when it turns brown (it still tastes good...) but it looks pretty yucky.
So the easiest way to keep your guac from going brown is to:
1. Put a sprinkle of lemon, lime, grapefruit, vinegar (ANY acid!) on the exposed fruit. If its mashed up (like a guacamole) - then you need to add acid juice right away to slow the oxygen down. Usually about 1/2 a lemon or lime per whole avocado (give or take) - stir it in well.
2. Cover it TIGHTLY once it's made. If you put a pit in -- well, it will keep the avocado under the pit less brown.... and if it makes you feel good... that's ok too. However, The BEST way is to put the guacamole in a bowl (not metal!, never metal) - and put a piece of plastic wrap RIGHT ON THE guacamole. Smash it down - good and tight, right on the guac. It will last for days. Seriously.
MYTH TWO: "Guacamole needs oil added to it."
Holy Guacamole people! Avocados are FILLED with delicious oil already! And its pretty healthy oil too! (Check it out here.) This "add oil" is a tip left over from, like, the 1950's or something. Do not add oil to guacamole.
MYTH THREE "If you cover the bowl with sour cream it won't go bad."
This is kind of true. If by "bad" you mean it won't turn brown. Basically, see MYTH ONE above. [...anything that seals in the guacamole and keeps out air (oxygen) will help it not to turn brown...yada yada yada.]
But -- if you mean "bad" as in "fill it with bland flavors and un-necessary fat" - then it's a myth! A LIE! A DISTORTION!! - Um...anyway...
I personally LIKE sour cream -- just not in my guacamole. (And don't get me started on people who put (shudder) MAYONNAISE in guacamole!! Do not add that people, that is so... 1957! Mexicans and mayonnaise were on two different continents for hundreds of years for a reason -- since mayo was invented by the Dutch...).
"Guacamole needs oil added to it."
"If you cover the bowl with sour cream it won't go bad."
"You should eat guacamole immediately."
"Only Hass avocados make good guacamole."
"You can't get good avocados all year to make guacamole."
MYTHS! LIES!! DISTORTIONS!! ok - simmer down Diva...
Like all good "urban legends" -- each of these myths has a grain of truth. But let's set the record straight...
MYTH ONE: "You have to put a pit into the guacamole to keep it from going brown. "
Keeping guacamole from going brown is like keeping potatoes or apples from turning brown. You need to put a bit of acid on the fruit AND you need to keep it away from oxygen. Oxygen is what turns the avocado brown. Not that there is anything WRONG when it turns brown (it still tastes good...) but it looks pretty yucky.
So the easiest way to keep your guac from going brown is to:
1. Put a sprinkle of lemon, lime, grapefruit, vinegar (ANY acid!) on the exposed fruit. If its mashed up (like a guacamole) - then you need to add acid juice right away to slow the oxygen down. Usually about 1/2 a lemon or lime per whole avocado (give or take) - stir it in well.
2. Cover it TIGHTLY once it's made. If you put a pit in -- well, it will keep the avocado under the pit less brown.... and if it makes you feel good... that's ok too. However, The BEST way is to put the guacamole in a bowl (not metal!, never metal) - and put a piece of plastic wrap RIGHT ON THE guacamole. Smash it down - good and tight, right on the guac. It will last for days. Seriously.
MYTH TWO: "Guacamole needs oil added to it."
Holy Guacamole people! Avocados are FILLED with delicious oil already! And its pretty healthy oil too! (Check it out here.) This "add oil" is a tip left over from, like, the 1950's or something. Do not add oil to guacamole.
MYTH THREE "If you cover the bowl with sour cream it won't go bad."
This is kind of true. If by "bad" you mean it won't turn brown. Basically, see MYTH ONE above. [...anything that seals in the guacamole and keeps out air (oxygen) will help it not to turn brown...yada yada yada.]
But -- if you mean "bad" as in "fill it with bland flavors and un-necessary fat" - then it's a myth! A LIE! A DISTORTION!! - Um...anyway...
I personally LIKE sour cream -- just not in my guacamole. (And don't get me started on people who put (shudder) MAYONNAISE in guacamole!! Do not add that people, that is so... 1957! Mexicans and mayonnaise were on two different continents for hundreds of years for a reason -- since mayo was invented by the Dutch...).
MYTH FOUR "You should eat guacamole immediately."
This is one I kind of, sorta, waffle on -- I almost cannot HELP but eat guacamole immediately (in fact, I eat most of the ingredients before they even get INTO the guacamole...but that's a whole different story...)
However, I have found (on those rare occasions when I exercise restraint) that guacamole made ahead of time - and allowed to "mingle" it's flavors for a few hours -- is actually better. The salt melts more. The onion and garlic flavors spread into the avocado flesh. The whole thing gets more friendly with a few hours of time. So I do believe this is a myth. But a hard one to prove...
MYTH FIVE "Only Hass avocados make good guacamole."
Oh -- oh my little innocent friends. Did I ever mention that I have an MBA? In marketing? (I love to tell people I have an MBA -- its a weird thing with me). ANYWAY -- that's what we Marketing Professionals LOVE to do -- CONVINCE consumers that only OUR product is worthy. And that everything else sucks.
And the Hass people have done a GREAT job of that. If I had a pair of shoes for every time I hear "well, only Hass avocados are the best" (in a snide, whiney little voice...) then I'd be a Diva. And I am. So what does that tell you?! (I hear it a LOT).
So let me set this myth on it's ear. Hass DO make good guacamole.
If you want GREAT guacamole - use a MacArthur.
If you want to be boring - feel free to ignore the other 499 varieties of avocados. Go ahead, I dare ya. (Some of the most AMAZING guacamoles I have had are with heritage varieties! Or a mix of 2 or 3. The flavors are wonderful mixed, and the different textures too.)
MYTH SIX "You can't get good avocados all year to make guacamole."
Oh. Yes. You. Can.
You just gotta have a hook up....
....good thing you know the Avocado Diva.
(Check out our "Avocado of the Month Club" at www.AvocadoDiva.com)
Now go forth and be snarky and tell others ALL that you know about the lies, rumors and MYTHS about guacamole!!!
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