How To Freeze Avocados

My daughter is a strange child. One of her favorite foods is avocado. Never mind candy, just give her a piece of toast with sliced or mashed avocado and she’s happy. As a result I buy quite a few avocados, especially when they go on sale. If you are familiar with this unique little fruit (yes, it’s a fruit not a vegetable), I don’t have to tell you that they ripen quite quickly on the kitchen counter. Before I started freezing them, I had quite a few avocados go bad before we had a chance to eat them.

How To Freeze Avocados

Unfortunately you can’t freeze avocado whole or sliced. Well, I guess technically you could, but you won’t be happy with the results when you thaw them back out. You’ll end up with a yucky brown mess.

But you can freeze mashed avocado quite well. Cut your ripe avocado in half and remove the pit. Scoop out the flesh and put it into a bowl. I like to do this with 4 or more avocados at a time. Now add a good splash of either lemon juice or white vinegar and mash everything together with a fork. Scoop it into freezer bags and freeze for up to 6 months.

You can thaw your avocado and use it in wraps, soups, sandwiches and of course to make guacamole.

I find it works best to let the avocados thaw in the fridge overnight. Just give them another good mash with the fork the next morning and you’re ready to use them.

And now I would like to invite you to keep taking advantage of that freezer and learn more about freezer cooking.

Ready to give Freezer Cooking a Try? Order my Freezer Cooking Made Simple ebook and put it to work right away.

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  1. Thank you for the tip! I had some avacados go bad too, leaving them on the counter too long. I was under the impression that there was no way to store them long term. I will give this a try!

  2. This is genius! I live in an area where avocados are pretty cheap year-round. Still, I HATE to have them go bad on me. I usually end up making myself consume guacamole made out of way gone avocados. I’m sooo glad there is a better way!

  3. I was doing a search just to make sure I was freezing my avacados correctly, I was given about 50 very ripe avacados and at a loss of what to do with them. I always check multiple sources and combine tips so I thought that I would share with you what I learned from the Haas Avacado site and the California Avacado Commission, both said the exact same thing, tht fresh is best, naturally, but that they can be frozen, pureed and not sliced, chopped or whole. You gave the reason, the fruit will turn mushy and brown due to oxydation. Here is their instructions…

    When you have an abundance of fresh avocados, consider freezing them. Pureed avocados freeze very well and can be used in salads, sandwiches and dips.
    1. Wash, seed and peel the fruit
    2. Puree the flesh, adding one tablespoon of lemon juice for each two pureed avocados
    3. Pack the puree into an air-tight container, leaving 1 inch of headspace
    4. Seal and label the containers
    5. Freeze and use within four to five months

    One site said to use 1 tablespoon acidic juice per fruit, the other said one per every two fruit. They both explained that just mashing will leave the acidic juice spread unevenly and so you might have more browning but by using the blender or food processor the mixture is thouroughly saturated with the acid from vinigar, lemon, lime, orange or grapefruit. I would label the puree with the flavor, that way you use the orange splashed avacado in the mandarin vinigarette and the lime in your guacamole! Great site, this, thank you for the opportunity to share and learn!

  4. Jenniffer says:

    Your Daughter has good taste! If I have a bunch of avocados about to go bad I usually make Avocado Pie for dessert. It’s SOOO good! (ALOT better than it sounds!)

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