As a huge fan of the avocado, I've often drenched my guacamole in lemon juice, only to find that it still starts to turn brown.
What's a mildly annoyed amateur chef to do?
The trick is this: leaving the avocado pit in the guacamole prevents browning.
This weekend, a friend brought guacamole with the pits placed in the middle of the dip on a 30-minute trip and it looked like she just made it five seconds ago.
According to Harold McGee in "The Curious Cook," the pit blocks the air from oxidizing the guacamole.
How do you guys keep avocados or fruit from turning brown? Share your tips and tricks in the comments section.