Is Your Guacamole Still Good? Experts Share How Long It Really Lasts, and If It's Safe to Eat Brown Guacamole

We’ve all been there: You threw some leftover guacamole in the fridge, only to notice that it’s started to brown the next time you open the fridge. Is it still safe to eat? And how long does guacamole actually last in the fridge? Whether you’re spooning a little store-bought guacamole on top of nachos or scooping some tortilla chips into your favorite homemade guacamole, these tips will keep your guacamole fresh for as long as possible.

How Long Does Opened Guacamole Last in the Fridge?

Guacamole doesn’t have a very long shelf life: You can expect store-bought guacamole to stay fresh in the refrigerator for up to 3 days. Because it doesn’t include any preservatives, homemade guacamole has an even shorter shelf life—between 1 to 2 days from when you prepare it. Imus says this also holds true for store-bought varieties that don’t contain preservatives, so be sure to check the “use by” date and storage instructions. Want to keep it a little longer? Dominguez says that if you freeze guacamole as soon as you purchase it, it can last up to 4 months in the freezer.

Guacamole should be stored in an airtight container in the refrigerator — Dominguez says at or below 40°F is an ideal temperature, as it slows the growth of most harmful bacteria. “The healthy fats, fiber, vitamins, and minerals in avocados remain essentially unchanged when guacamole is stored in the fridge for a few days, making it an excellent option for easy snacking or adding to meals once prepared,” Newman says.

When storing homemade guacamole, our experts say it’s key to minimize oxygen exposure, which can lead to browning (more on that below). “Put it in a container and place plastic wrap directly onto the surface of the guacamole ensuring there are no air bubbles trapped between the wrap and the food,” Dominguez says. “The intent of this is to create a physical barrier that prevents the oxygen from reaching the guacamole which, in effect, slows down the browning process. Close up the container with an airtight lid and store in the refrigerator.”

Homemade guacamole should be refrigerated within 2 hours of preparation to inhibit the growth of bacteria. Imus recommends labeling it with the date it was opened so you don’t forget how long it’s been in the fridge and cautions to avoid double-dipping chips or used utensils into the dip, as this will introduce bacteria.

Is it Safe to Eat Brown Guacamole?

Has your guacamole started to brown? Don’t despair—all three of our experts assured us that guacamole is still safe to eat after it’s turned brown. Browning is simply a natural chemical reaction that happens when avocados are cut, exposing them to oxygen.

“When an avocado is cut open and exposed to oxygen, it undergoes a process called oxidation,” Newman says. “This is similar to what happens when an apple is sliced, causing the exposed areas to turn brown over time. Although this browning is entirely safe to eat and does not affect the flavor or nutrients of the avocado, it can make the appearance less appealing.”

As long as guacamole has been stored properly in the fridge or freezer and you don’t notice any other common signs of spoilage, our experts agree that it’s still totally safe to eat — though you can also scrape off the oxidized layer on top if you prefer.

How to Prevent Guacamole From Browning

While browned guacamole is safe to eat, it can be a little unappetizing. If you plan to make a big batch of guacamole ahead of time and want to slow down the browning process, our experts shared a few tips that work—and one that doesn’t.

• Do seal the surface. “Oxidation happens when oxygen comes into contact with a substance, so sealing your items tightly to limit their exposure to air can help reduce the oxidation process,” Newman says.
• Do create an acidic barrier. “Adding a layer of lime or lemon juice on top can slow the browning process,” Imus says.
• Do reduce light exposure. “Another trick to prevent browning is to reduce light exposure by storing the guacamole in opaque containers or wrapping any clear storage container in foil or cloth before placing it in the refrigerator,” Dominguez says.
• Don’t put the avocado pit in the guacamole bowl. “It sounds like an easy and fancy trick, but it actually only helps the guac it’s touching, not the whole batch,” Imus says.

Signs of Spoilage in Guacamole

When properly stored in the fridge, guacamole is safe to eat for up to three days. That said, our experts recommend keeping an eye out for these common signs of spoilage:

• Visible mold (white, pink, or fuzzy patches)
• A sour or rancid smell
• A slimy or watery texture
• Brown, gray, or black discoloration throughout the guacamole (not just the top layer)
• Brown liquid pooling on the surface, showing separation