Saturday, July 28, 2012


I'm not one of those people that has a go-to guacamole recipe. Like with many things that I make, I simply go with whatever I have in the fridge and pantry. Sometimes I'll pick up those guac seasoning packets from the store and mix it with the mashed avocado and a little bit of tomato. However, as with store-bought taco seasoning, the packets are full of sodium and do not really allow you to adapt the size of your dish. And because avocados don't last long once you open them up, it is always better to make only what you will eat in a day or two.

Did you ever wonder why your guacamole turns brown so soon after making it? It's all about the science! Fruits contain an enzyme called polyphenol oxidase is capable of oxidizing the phenols in the fruit when exposed to oxygen in the air. The oxidases can be inhibited (stopped from doing their function) temporarily by the addition of acid such as lime juice. Alternatively, if you store the pit of the avocado (see picture below) in an air-tight container with the guacamole, it will consume the oxygen in the bowl and prevent browning. Since there are a large number of these enzymes within the fruit, these things are only temporary fixes and without a doubt eventually the green color will turn to brown. Don't ask what they do to the guacamole in grocery stores to keep it a fluorescent green color; I don't wanna know.

Anyway, this is the guacamole, Scott and I whipped up for the fajitas last weekend. It was quite flavorful and delicious and I would definitely recommend it.

1 large avocado
10 grape tomatoes, halved
1 tbsp parsley, chopped
juice of 1/2 lime
1 tsp ground cumin
salt and pepper, to taste

Mash the avocado in a bowl. Add the tomatoes, parsley, lime juice and cumin and mix. Season with salt and pepper to taste. Refrigerate, covered with the pit, until ready to serve. 

Makes approximately 1.5 cups.

P.S. Thanks for sitting through the science lesson :)

No comments:

Post a Comment