Yes! The key is keeping air off the surface — oxidation is what turns guac brown. Here's what actually works: Press plastic wrap directly onto the guacamole (not just over the bowl). That contact barrier stops oxygen from reaching it. You can also try the old trick of leaving the avocado pit buried in the middle — it helps a little, but the plastic wrap is the real MVP. Store it in an airtight container if you have one. Lime or lemon juice helps too, but mainly for flavor and a tiny bit of preservation — don't count on it alone. The acid slows oxidation slightly, but won't save you if air is still getting at it. Realistically, guacamole stays fresh and green for about 3–4 days in the fridge with the plastic wrap trick. After that, some browning on top is pretty normal, even with perfect storage. If you're making it ahead for a party, plan for it to look its best in that window.
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