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What You Can Learn from 3 Food Myths
There are four keys to keeping your guacamole green, and they all stem from keeping oxygen away from the mashed avocado: (1) Don't make it ahead; (2) make sure there's a vitamin C–rich acid, like lemon or lime juice, in the mix; (3) keep it chilled once you do make it; and (4) limit the guacamole's exposure to oxygen by putting plastic wrap down right on the surface.
You can also disregard two common myths when trying to figure out how to buy summer fruits, namely "squeeze a peach to tell if it's ripe" and "tap a watermelon to tell if it's sweet." Neither works (and knocking on a watermelon just looks funny). To tell if a peach is ripe, observe the color: Green is bad; golden with a pink tinge is good. It should feel heavy in your hand (as it matures, it gets bloated, and thus hefty, as it holds more moisture). Finally, take a sniff. It should smell irresistible. To judge a watermelon's ripeness, again, check the color. It should have a faint bleaching or fading between the stripes on the skin. And turn it over, exposing the part that rested on the ground. It should be creamy white or pale yellow—not green, because then it's underripe and was picked too soon.
Mango Guacamole Recipe
Breakfast Bread Pudding with Peaches and Vanilla-Buttermilk Syrup
Watermelon Margaritas Recipe