Ever since Chipotle released its famous recipe, we’ve had guacamole on the brain. We’re smashing avocados left and right. The only downside (or upside, we guess) is having to eat the entire batch in one sitting before it starts to turn brown. While brown guac and avocados are just products of oxidation and totally safe to eat, we like to keep them green as long as possible. Enter Aldi’s Fresh Guacamole Keeper.
This Dishwasher-Safe Container from Aldi Keeps Guacamole Green and Fresh for Days
Why You Need One ASAP
This ingenious buy showed up on an Aldi fan Instagram a few days ago and has since blown up. A Crofton product, it’s basically a bowl with a press-fit top that tightly seals up to four cups of guacamole inside. The air-tight seal is what makes this way better than standard glass or plastic containers. No air exposure = no browning. According to Aldi Reviewer, it’s the first guacamole keeper the chain has ever sold. It's an Aldi exclusive that will only be available for a limited time while supplies last.
It claims to keep guacamole green and fresh for days. And one user comment says it’s true: “I tried it and it made the guac last longer for sure!” We know what you’re thinking; you’ve seen these contraptions before. But have you ever seen one priced at $6.99? Our guess is no, considering most on Amazon are in the $12 to $15 range. Did we mention it’s also dishwasher safe?
Other Ways to Keep Guacamole Fresh
Don’t have an Aldi near you (or your local location is sold out)? No worries. There are plenty of ways to stretch the green life of your avocados and guac. Here are a few tips:
- Spraying the top of what’s left of your guac with nonstick cooking spray keeps it green for about 24 hours. Try something neutral like vegetable oil, olive oil or coconut oil spray.
- Brush avocado or guac in olive oil and store it in the fridge to keep it green longer. Keep it in an airtight container.
- You can also brush either with lemon juice instead. Store in the fridge wrapped in plastic.
- Store partially-used avocados with some chopped red onion. The sulfur oxidizes on the surface and keeps them from turning brown.