Freezing is the only way I know of to preserve avocado (if I’m wrong and there’s another way, please let me know!).
Once frozen, avocado purée is ready to use in guacamole, breakfast smoothies, or salad dressings.
If you luck into a sale on avocados, are headed on a trip before you had a chance to eat the one on your counter, or are blessed to have a prolific avocado tree, this is what to do with the ones you won’t get around to eating fresh.
Only freeze fully ripe avocados.
They won’t get any better than they are when you put them into the freezer.
Leave unripe avocados out at room temperature until they ripen to the point that the flesh gives easily when you press the avocado with your thumb.
Once the avocados you want to freeze are fully soft and ripe, cut them in half lengthwise and separate the halves.
Whack a large knife into the center of the avocado pit (watch your fingers) and twist the knife.
The pit will come right out.
Scoop out the avocado flesh and put it into a food processor or blender (the food processor will work better).
Add 1 tablespoon of lemon or lime juice per 8 ounces of avocado (that’s about 1 medium avocado’s worth).
The citrus juice prevents discoloration.
Mix the avocado and citrus juice until smooth.
Do not leave chunks even if you like your guacamole chunky.
It won’t freeze as well (you can always augment it with some fresh avocado pieces before serving).
Put the avocado paste into freezer bags or containers.
Leave 1 inch of head space if you’re using containers because the avocado will expand as it freezes.
