• 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.


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