[mistofviolets]

The "spreads" thread has me craving avocado dip Any ideas what to use since I can't have lemon, lime or orange? (Or other citrus fruit) I'm not sure if I can have vinegar. Corn free mayo has lemon juice (I thought about using that.).

[annelb]

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

[mistofviolets]

Unfortunately...ascorbic acid is either made from citrus or corn I think the corn is what induced the citrus allergy.

But thanks...I suppose I'll just have to eat fast :P

[annelb]

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

[NancyM]

The reason I use lemon on avocado is because it tastes insanely good. That's sad you can't have it! *cry* If it turns out you can have vinegar, try some on it. I'd go for a light tasting vinegar like rice wine vinegar. I do cut up avocado in my salad and vinegar that. And it is very good.

[rachelb]

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

[orthomolecular]

I don't know that this site may help you, but it does show other things used to stop the browning of fruits and veggies. A sulfur dioxide dip is used on commercial french fries to prevent browning or oxidizing. And I have read that guacamole and avocados can also be contimanated with sulfur dioxide. Some people can have a problem with this stuff but not everyone. I think dried fruit, especially, is known for being treated with this sulfur dioxide stuff.

http://www.umaine.edu/NSFGK-12/image...r%20dioxide%22

It sounds like if you coat some foods that prevents oxygen getting to them and it stops them from turning brown. You might consider trying something like a simple sugar syrup, perhaps. Or, you might have to make your own mayo product.

[mrsD]

the powdered ascorbic acid that is used in canning.

It would be further removed from citrus, and does work.