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#1 | ||
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The "spreads" thread has me craving avocado dip
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#2 | ||
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I assume you want to use something to keep the avocado from turning brown. That is a tough one as the only thing I know that does this is citrus. If you cannot eat citrus, can you eat ascorbic acid? I think Fruit Fresh is ascorbic acid. Don't know what else is in it.
The other alternative is to eat the avocado so quickly it doesn't have a chance to turn brown ![]() Sorry about not being able to eat citrus. That must really be difficult. I cannot have vinegar but am able to substitue lemon juice. Anne |
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#3 | ||
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Unfortunately...ascorbic acid is either made from citrus or corn
![]() But thanks...I suppose I'll just have to eat fast :P |
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#4 | ||
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I have heard leaving the pit in the guacamole will keep it from turning brown. I have no idea if this is true. Might be worth a try. If you are storing it be sure to wrap it well and keep the air out - that should help too.
Anne |
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#5 | ||
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The reason I use lemon on avocado is because it tastes insanely good.
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#6 | ||
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I second the rice vinegar idea. Also, leaving the pit in does help to some extent. The best thing is simply not to have much of it exposed to air, so if you fridge some leftovers, cover with plastic wrap and have it touching the surface of the avocado.
I also vote for eat it all in one sitting. ![]() Rachel |
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