Hints from Heloise

Dear Heloise: Thank you for your great column. I read it every day. Here’s a hint that everyone seems shocked to see: When making guacamole, I put the pit from one of the avocados back into the dip to keep it from turning black before serving. – Fran in Colorado Springs, Colo.

This hint is one that has been around a long time, and I hate to be a hint-buster, but it really doesn’t work. Experts say putting the pit in guacamole does no good, and leaving the pit in half an avocado only protects the area the pit covers.

Once an avocado is cut, air becomes its enemy. The air is what causes the flesh to turn brown, so sprinkle lemon or lime juice or vinegar over an exposed avocado and store in an airtight container in the fridge. You also can use plastic wrap. Just press it tightly over the avocado or a bowl of guacamole and store in the refrigerator. If the guacamole turns brown, just scrape that layer off, and the guacamole is still yummy. – Heloise