Today we're talking about freezing avocados.
My family has a problem.
An avocado problem.
And it's real. I mean real.
If there was an Avocados Anonymous we'd all be full-fledged members. And we might even be the heads of our local chapter. In fact, I'm sure that we would be.
You can see evidence of our avocado problem here:
THIS is what your pantry looks like when avocados are on sale 3/$1 at @freshthyme Market! Our new FAVORITE store. We've been making my Grasshopper Bars, AIP Guacamole, Tuna and Avocado Salad, and hope to try an Avocado Ice Cream in our @vitamix soon! This household of #Avocado Lovers is so happy! Can you guess how many we bought? #lowcarb #aip #avocados #realfood #healthyliving #paleo #primal #jerf #justeatrealfood #cleaneating #glutenfree #grainfree #autoimmuneprotocol #autoimmunepaleo #autoimmunepaleoprotocol #paleoapproach #eattherainbow #frugal #frugalliving
WE. Love. Avocados.
But I have another problem.
My name is Adrienne and I'm a Frugalaholic.
When something is on sale, I feel the need to get as much of it as I can.
I've done this for a long time. My husband and I were the types who loaded all of the loss leaders into our cart and got funny stares from people in the checkout line.
Well, when you buy in bulk and make a lot of homemade healthy food, you need to figure out how to store bulk purchases so that they don't spoil (or invade your living space). I've shared some of my storage tips in these posts:
But today, the question today is–can you freeze avocados.
And the answer is–yes. Freezing avocados is a thing. A real thing.
How I Learned about Freezing Avocados
You see, whenever there is a serious sale on avocados, I just can't help myself. I mean, WE just can't help ourselves. I feel the need to buy A LOT. And I don't mean 10 or 15 avocados. I mean a LOT of avocados.
‘Cause there have been some serious sales around here, like 3 for $1. That's serious. I haven't seen it in awhile, but hoping it comes back real soon.
When I saw this sale, I went to work wondering how I could store avocados to keep them long term, so we could feed our avocado habit on the cheap.
I mean, avocados are great, but they have a problem and it's a big one. You buy them and they're rock hard one day.
Then you go to get one out about 5 minutes later, and they are MUSH! (Well, maybe not 5 minutes, but you get my point.)
I wondered, “Can you freeze avocados?” and then went to work searching the internet.
What I found is that yes, freezing avocados is something that seriously works.
So I went to the store.
And bought them. A LOT of them.
And we ate a lot of them. I mean, we ate them plain, with salt, we dipped carrots into them (with a little salt on top), we made this Zingy Avocado Dressing, these Chocolate Avocado Truffles (serious yum), these Chocolate Mint Grasshopper Bars, and this AIP Guacamole.
But you can't eat LOADS of avocados fast enough to keep them from spoiling once they all start turning.
So we followed the tips about how to freeze avocados and froze the rest.
Problem is, I did it the wrong way. A blogger out there said that you could freeze them plain, and well, you can, but the result is kind of icky. Brown Guacamole icky.
Let's just say that my kids weren't that happy with the results.
So you can now benefit from my Freezing Avocado Fail.
I went back to figure out what went wrong, and am now here I am to tell you some great methods for freezing avocados so you won't have your family grimacing at you about the weird color of your guacamole :).
And to make things even more handy dandy for you, I've rounded up not only information about freezing avocados, but 4 different ways to freeze avocados, depending on the time you have and how you are going to use them. So now you can have them at the ready for however you would like to use them.
Please note, that frozen avocados will not lend themselves well to eating on their own or sliced on a sandwich. The texture will be more suitable to things like dressings, dips, etc. (or Chocolate Truffles!).
This post may contain affiliate links from which I will earn a commission.
Freezing Avocados – the How To's
This is the easiest way to go about freezing avocados. Simply cut your avocados in half lengthwise, peel them (either before or after cutting), put them on a plate or tray, spritz each half with some lemon (or lime) juice. You don’t need to douse the avocados, but you do want to make sure that you are pretty much coating them.
A good rule of thumb would be about 2 tsp lemon or lime juice per each large avocado, or 1 tsp for each small one. You can of course use fresh squeezed lemon juice, but I LOVE this Organic Lemon Juice. I get mine in a HUGE double pack at Costco (see, I told you that I'm all about bulk everything!)
Place the avocado halves in a plastic storage bag and press as much of the air as possible. If you really want to get all of the air out, you can use a food saver system. I've had my eye on these and would love to know if you all find them to be a great addition to a frugal kitchen, or just one more gadget that doesn't get used much.
Some frugal folk have recommend this alternative to the Food Saver System….putting a straw into a Ziploc bag, then sucking the last bit of air out of the bag before sealing…..I haven't tried it yet so I'd love to hear thoughts on this as well!
UPDATE – 3/19/18. A fan on my Facebook page just shared that she heard that water works just as well for keeping avocados from browning. I haven't tried this when freezing avocados yet but it might work!
If you'd rather go an extra step to protect your avocados from browning due to air exposure, you can dice your avocados and toss them with lemon juice. Then place the dices in a Ziploc Bag or use a food saver system to get as much of the air out as possible.
You can then use the dices in any recipes calling for avocados.
I recommend bagging up 2-4 diced avocados at a time and noting how many avocados are in each bag by writing something on a label on the bag, so that you can easily grab some from the freezer and use them in recipes.
Since you're likely going to be mashing up your frozen avocados, this is another great way to freeze them. If you freeze halves or dices, your final recipe will be chunkier than if you puree them, but pureeing works great for making dressings, sauces, guacamole, truffles :), or putting avocado into smoothies.
Simply toss your avocado into a food processor or blender, squeeze in some lemon juice, and process to desired texture. Then scoop the puree into a plastic storage bag, remove as much air as possible, and freeze.
Alternatively, you can store the pureed avocados in ice cube trays. Fill each cavity with some of your lovely and smooth avocado puree, and freeze. I would recommend buying separate ice cube trays for this as they might get a bit discolored.
Place the trays in the freezer until the puree is frozen. Then simply pop the cubes out and place in a plastic storage bag.
If you would like to have guac on the fly (and on the cheap), this is a great way to go.
You can of course use your favorite guacamole recipe, but we LOVE this AIP (autoimmune paleo) Guacamole. It has no nightshades so those who either are on the Autoimmune Paleo Diet (this is a great book about the AIP diet, by the way) or those who are avoiding nightshades can enjoy guacamole without side effects.
Any guacamole recipe will work. I will say, however, that the texture of your guacamole will be better after freezing if you avoid the tomatoes. Even though my Easiest Way to Store Tomatoes is a great option, the results aren't optimal and I think you might not be happy with less than optimal results guac.
You can either freeze the guacamole in a plastic storage bag, or try the ice cube tray method again. This would be particularly handy if you are making Taco Salads (or any kind of salad or meal) in a Jar ahead of time. These jars would be perfect for this!
Oh, and if you're going to make a Taco Salad in a Jar, you will for sure want to use this Easy Delish Homemade Taco Seasoning for it!
Simply toss a cube or two of your frozen guacamole onto the salad the night before. It will be thawed and ready to eat by lunch the next day.