When guacamole turns brown on top, is it bad to eat?

It won’t kill you, but it won’t taste good either, for a day or two. Longer than that, throw it out.

The brown means that it has chemically turned – oxidized.

I ended up scraping the brown off the top and using some of it. Not dead yet!

@janbb – in the future, think citrus. https://www.tasteofhome.com/article/how-to-keep-an-avocado-from-turning-brown/

Thanks for that. I usually put cellophane wrap right down on the top of homemade guac and that keeps it green for a day or so but this was guac from a restaurant doggie bag and in a cardboard container. I didn’t think to cover it but enough of the bottom was still green and flavored my leftover quesadilla nicely.

You should include lemon juice in the recipe as I suppose the bandit’s tip suggests. It will double your fridge storage viability.

I have lime juice in the recipe, Dad.

That’s a good birdie.

It’s not harmful, but it’s ugly in appearance and negatively affects the flavor. Guacamole is such a fleeting food. Lemon juice can help preserve it as can placing plastic wrap directly on the surface of the guacamole in a bowl. Otherwise you can just scrape the brown part off. If it’s not for a party, I make guacamole in small amounts rather than try and preserve a large bowl of it.

^^ Yup, I do all of those.