My friends, gather around. This is big. This is huge. I had no idea this was something that could even be remotely possible.
I mean, it’s avocado. It’s one of those things that pretty much only gets eaten fresh and it’s just so darn delicious that way. Why would anyone want to mess with that? It can also be super inconvenient if you don’t have someone else in the house who loves it as much as you do to share it with. That’s why last year I set out to find a way to keep avocados from going brown so that I could save the other half in the fridge for my lunch the next day. That one works really well, but this one is even more convenient for me, I think.
I have a tendency to get sucked into buying those big bags of 5 or 6 avocados at the grocery store, when really one would do just fine. And then of course they end up all getting ripe on the same day and I just can’t eat that much avocado all at once. Well, yes, I could, but I probably shouldn’t. 🙂 A few of my readers left comments on my avocado-saving post and said that they’ve also had luck with freezing avocado, so I thought I’d better share that one in case you missed that tip in the comments section of my last avocado post.
Here’s how it works!
Start out with some ripe avocados!
Sorry if the pictures look just a bit wonky. When I decided to try this little experiment, it was pretty late at night and it was dark out. Jack was in bed and Chris and Kenna were out at soccer practice and it was kind of a spur-of-the-moment thing, so I didn’t fuss with any lighting kits or anything like that. This is what I do when I have a couple of hours to myself apparently!
So anyway, you cut the avocados in half, scoop out the insides and put them in a bowl.
Then you mash them up like you’re making guacamole and add a little lemon juice. I added about 2 tablespoons of lemon juice for these three small avocados. Stir everything together.
Next, scoop out a bit of avocado into the freezer container of your choice. I used these little snack-size zipper bags because they hold the perfect amount for one serving, just for me, since I’m the only one in my house who really likes avocado. I sealed the bags up really well and then squished them flat. Squishing them flat worked really well for allowing me to defrost the avocado in just a few seconds under warm running water the next time I wanted some avocado on toast. Which was the next day. 🙂
Here’s how the little avocado bags looked the next day!
I was worried that they would turn brown in the freezer, but they stayed perfectly green and maintained their freshness when I defrosted them too!
I’ve still got a couple of the bags in the freezer about a week and a half later and they’re still lookin’ good!
So I’d say this tip is definitely a winner! If you love the idea of having avocado on hand all the time, but don’t always manage to eat yours when they’re at the peak of ripeness, this trick might be for you too!