Including the best way to keep your avocados from turning brown that actually works.

Compared to all the short-lived superfood trends we’ve tried (and stood in inexcusably long lines for) over the years, America’s obsession with the avocado appears to be everlasting. And quite frankly, we’re fine with that. They’re incredibly nutritious, versatile, and they taste kind of like butter. What’s not to love?

Just when you thought you knew everything about your favorite fruit, according to the produce experts at Avocados From Mexico, there are a few major mistakes most of us are making when it comes to avocados. We promise your next bowl of guacamole will benefit.

Myth 1: Avocado pits keep guacamole green.

While this sounds like a neat trick, it simply isn’t true. Over time, guacamole exposed to air will oxidize and turn brown, as will any cut avocado. A squeeze of lime will help if you need to keep your guacamole for a little while, but for a longer wait, pour a small amount of water or milk on top of your guac—just enough to cover the surface—and keep it in the refrigerator. When you’re ready to eat it, pour off the liquid and serve.

Need a longer term solution? Chef Pati Jinich, cookbook author and host of the PBS TV series Pati’s Mexican Table recommends this simple trick: “My tried and true trick is to make a tight seal with plastic wrap over the surface of the guacamole in the bowl—press it down so it’s in contact with the guac, which eliminates air that will cause oxidation. Then I keep it in the fridge until I’m ready to serve.”

Myth 2: You can’t freeze avocado.

Have you been wasting near-overripe avocados by throwing them away instead of preserving them? You could have been freezing your extra avocados all along. For best results, mash them with a fork or run them through the blender or food processor, add a squeeze of lemon or lime, and place in a resealable bag with the air bubbles removed. Frozen avocado will keep for a few months in the freezer. To add a deliciously rich and creamy texture to smoothies, freeze avocado in small chunks and drop them into your blender as is (find the full how-to on freezing avocado here). If you’re planning to cook with it or serve raw, simply move the frozen avocado to the refrigerator the day before you plan to use it so it can thaw gradually. (Btw, frozen avocado is great for making guacamole since it’s already mashed). If you’re not ready to use an avocado today, but you might use it later this week, you can store it in your fridge to extend its life.

Myth 3: Avocados are fattening.

Compared with other fruits, avocados do contain a lot of fat, but that doesn’t mean they’re fattening. The vast majority of fat in avocados is “good fat,” which helps increase the intake of dietary fat without raising bad cholesterol levels. Good fats also help the body absorb certain nutrients, like vitamins A, D, E, and K, and avocados also give us essential fatty acids that may aid in brain development. For the full debrief on the endless health benefits of avocados according to a registered dietitian, see here.