Discoloured guacamole

[shivvy]

I use the following ingredients for guacamole . . .
4 ripe avocados, peeled and stoned
4 tomatoes, peeled, seeded and finely chopped (tinned tomatoes can be used)
4 spring onions, finely chopped
2 fresh chillies, seeded and finely chopped (chillies in a jar can be used)
60mls/4 tablespoons fresh lime or lemon juice
30ml/2 tablespoons chopped fresh coriander
Salt and pepper

however it always discolours a lot quite quickly. If I add more lime or lemon juice will it prevent this and if so, how much more do I need to add - and (if I have to add alot more) would it affect the taste much?
If the lemon/lime juice isn't the solution then is there something else I can do to prevent the discolouration?
Thanks.

[pastafreak]

I googled it,and came across a recipe that recommended applying cling film directlyto the surface to prevent oxidation (discolouration). Try that.

[angiebaby57]

Also I read somewhere that if u leave the avocado stone in it until just before you serve it that helps! XX

[lorri24601]

as angie said, if you leave the stone in the dish until you serve it,it will not discolour,i always do this when using it in salads and works every time :-)

[shivvy]

Thanks pasta, angie and lorri.
Just to clarify lorri, I take the stone out of the avocado, mash it, mix in the other ingredients and then put the stone back into the finished guacamole?
Also, if I do that, can it be left uncovered?

[lorri24601]

yes shivvy, just put stone in the dish after you have prepared it. I always cover food with cling film out of habit, so personally i don`t know if that would mahe any difference, since someone told me about the stone thing i have never had any discolourating happen,and some times due to working shifts my hubbys dinner can be in the fridge for as long as 6 hours :-)

[shivvy]

Great - thanks again lorri.