Adam@Home by Rob Harrell for August 12, 2018

Face it Laura, when it comes to guacamole you don’t have a green thumb.

You forgot to add enough lime juice!

You’re not supposed to make it from real moles.

When I was in Guatemala they put the pit in the same bowl with the guac and it didn’t turn brown.

Next time, have them standing right at the kitchen counter with chips in hand! That way, they may have a fighting chance!

Use Fresh Fruit, it works. It can be found by the canning supplies and contains citric acid so adds the same flavor as limes, I still add the lime juice.

That’s funny.

In my own experience, even when I use the avocado just for a salad, it stays green for a long time. I put in on a separate plate and people add the slices to their salads, since not everyone likes avocado…I do the same with red onions, the tomatoes, the croutons (so they stay crispy longer), and the olives. Long time ago, my friend had a good laugh when I made Greek Salad, because it was like a in a buffet style restaurant: every ingredient in a separate bowl, since the kids didn’t like all of the ingredients together, and chose the ones they liked. Now, that they are grown ups, they like the whole thing together.

I like mustard in mine.

We eat avocados the way my father did; cut it in half, remove pit, fill the center with a honey French dressing and scoop it out with a spoon.

Eww… Guaca-moldy!

While you can use the juice of a fruit with citric acid, I use cling wrap not only around the bowl but pressed down onto the surface of the guacamole. It will not turn brown if oxygen does not get to it. If it does turn brown from oxygen exposure, it is PERFECTLY OK to eat.