With avocados on sale for $0.33 each at Sprouts through October 30th, you might be wondering just how you can take advantage of the sale, apart from eating so many that your skin turns green. Well, I have good news for you:
You can freeze avocados!
Yep, after wondering this for a long time (and being too much of a skeptic to take someone else’s word for it), I tested it out recently and determined that you can freeze avocados with little affect on their taste or texture, as long as you plan to use them in something “smooth”.
A month or two ago, I mashed and froze three small avocados and then froze them. I pulled them out a couple of weeks ago to make guacamole and was pleased to confirm that we noticed no difference in taste and texture. They did seem to be slightly darker green than usual, but they had not oxidized at all.
Since we like our guacamole a little bit chunky, I did mix in small cubes of half of a fresh avocado (the baby ate the other half). If you like smooth guacamole, you likely will have no need to do this.
Here’s how to freeze avocados:
- Cut avocados in half and remove the pit, then remove the flesh. Using a fork, mash the avocados well.
- Place the mashed avocados in a small, freezer-safe bag and press the avocados into all corners of the bag to make sure that none of it is exposed to air.
- Close the bag, making sure to squeeze out as much air as possible.
- Lay flat and place in your freezer.
- When ready to use, allow to thaw, then proceed as usual. You can put the bag in cool water to help it thaw faster, but since avocados are mostly fat, they thaw relatively quickly.
The above is my favorite method of freezing avocados, but I also recently tested out freezing them without any prep work – yes, just putting the whole avocado straight in the freezer!
I simply put the whole avocados in a freezer bag and placed them in the freezer. (I used a freezer bag to prevent the avocados from absorbing smells or drying out through their skin.) I thawed them on the kitchen counter when I wanted to use them – it took about three hours.
Here’s a comparison of the frozen/thawed whole avocado and a fresh one:
As you can see the frozen avocado had noticeable – even in a picture – differences in texture. In some ways, I almost felt that it was mushier than the mashed-and-frozen avocado.
It was also sometime difficult to work with, since you had to slice the avocado that was mushy inside. The texture was OK if you make a very, very smooth guacamole but could not be diced for use as a topping. I personally would choose to mash the avocado first and then freeze it, but if you’re short on time, throwing the whole thing in a freeze could be a good option,