Admittedly I have a love-hate relationship with avocados. They just don’t seem to ripen when I pay attention to them. I swear those little buggers just go into supernatural ripening speed and turn into leaking compost material once I leave the room. Logically, at some point, I nearly abandoned the idea of using them regularly. I also tried not to store more than two until I started experimenting with freezing them. I’ve tried all kinds of ways to store avocados but I landed on this method of doing it – so here’s my guide on how to freeze avocados.
The first few attempts involved freezing the whole fruit, scooping the pulp out or cutting them in half. All those attempts had rather disastrous results. The fruit was either impossible to separate from the peel without waiting for ages or simply turned horribly brown – not to mention the taste. I stopped counting how many avocados I have sadly dropped straight into the compost. After an emotionally estimated amount of 3 tonnes of avocados, I finally found a way that provided easy portioning, didn’t turn brown and kept the taste fresh. Now I have a constant supply of avocados without the fuss, and when I see them on offer, I sweep them all up – only to live up to my name.
Here’s how to freeze avocados.
Ingredients: metric ( imperial )
I didn’t state amounts on purpose since it depends highly on how many avocados you have. A general rule of thumb is using 2 tsp of lemon juice per large avocado or 1 tsp for small ones. If you never bought an avocado, you might wonder how to open or cut them. It is straightforward. Before you get to that, you should make sure the avocado is ripe. There is an effortless way of checking it. Look at the colour. If it is bright green, it isn’t quite ready yet. The moment it starts getting dark patches it has begun to ripen, and once it is completely dark, it is perfectly ripe and ready. If that doesn’t give you enough reassurance, then you could, also, remove the stem and check the avocado’s colour underneath. That is the most reliable way. If it is dark brown you waited too long, if it is white, it is too early, and if it is yellow, it is just right.
Cut along the length of it. There is a big seed in the centre of it that you will feel and simply use it as a guide. Hold your knife against it and cut around the seed in one circular motion. Now twist the halves apart, and you will be left with one-half with seed and one without. To get the seed out of the other half simply hit it with the knife and lift it out. That is what I do. If you are new to this, you could also take a spoon to lift it out. Safety first!
Scoop the flesh out with a spoon and transfer it to a food processor. Add 1 tsp of lemon juice per small avocado and 2 tsp per large one. Mix until everything is well combined. This will ensure the avocado won’t turn brown.
Scoop the avocado cream into ice-cube trays and freeze. Once it is frozen, you can pop them out of their container and place them in freezer bags. There you go. Perfectly portioned avocado for whenever you need it. I hope you enjoyed my little guide on how to freeze avocados – it is a kitchen hack that has saved me a lot of money throughout my life.
Why I eat avocados on a nearly daily basis.
There is a reason why I tried to find a way of preserving small portions of avocado for easy use. I love adding avocado cubes to smoothies or any recipe that requires avocado or a source of fat. There are countless ways to use avocados, be it frozen or fresh and you definitely should add them to your diet. They come packed with vital nutrients and have an incredible amount of health benefits. I could go on and create a giant post about their nutritional value, but my dear friend Helen from Well Being Secrets already went through all that trouble. She wrote a beautiful, well-researched article that provides you with 19 reasons why you should eat them.
That is right, 19 Science-Backed Health Benefits of Avocados ranging from lowering cholesterol levels to promoting radiant skin.
For recipe inspiration, you can click any of the pictures below.