I, like so many others, love avocado. On toast, on chips, in sushi, on any type of taco imaginable, alone with a pinch of Tajín… you get it. I very clearly remember my first experience with an avocado. I was about 6, and wondered how a fruit could be green and not even sweet. To say I was perplexed by this contradiction was an understatement. This skepticism lasted throughout my early years, but when I finally did give those little green fruits a chance, it was love at first bite.
In addition to being delicious, and a versatile food appropriate for any dish, avocado is amazing for you. It is a healthy source of fat, is a solid source of fiber, and has even more potassium than a banana. I love to keep these in my kitchen whenever possible.
However, living on my own, I find that I often miss that perfect window of opportunity to catch my avocados at their ripest, ripe-but-not-too-ripe, state. Or I’ll buy avocados and just get too many, and can’t eat them all before they turn to brown mush.
I’ve done some research, and can’t wait to try freezing avocados. Yes, it is possible. Here’s a quick how to, and some tips that I will be trying as I try to save the ‘cado.
- Before freezing, wash the outside of the avocado and thoroughly dry.
- You can freeze your avocados in two ways:
- Cut the avocado in half, drizzle on some lemon or lime juice to prevent browning, and place each half in a freezer bag. Remove as much air as possible.
- Pureé the avocado as if you were making guacamole, or in a food processor for a smoother consistency. Mix in some lemon or lime juice to prevent browning, and distribute the mashed avocado into portion sized, freezer safe containers.
- To thaw your avocados, place the frozen fruit in the refrigerator overnight, or for about 6 hours.
No matter which method you choose, you’ll want to eat the thawed avocado shortly thereafter, so have your toast or tortilla chips ready! ¡Buen provecho!