How to Freeze Avocado

Frozen avocado pucks with blender and vitamin C packet in background

welcome to 'how to freeze avocado'

           

          For those of you short on time, here are the essential steps:

  1. Scoop your avocado flesh
  2. Blend your avocado with 1/4 tsp Ascorbic Acid or 1/2 tsp lemon juice per 4 avocados
  3. Put pulp into silicone muffin cups, cover lightly and freeze
  4. Once frozen pop them out of the muffin pan and store in a lidded container in the freezer.

And now for the long version, with pictures. Welcome to ‘How to Freeze Avocado’.

For my much appreciated blog subscribers that would be ‘welcome back‘ (Hi!) because I did accidentally post an unfinished version of this post while testing theories as to how I accidentally overwrote the chutney blog.

Turns out it was a template thing, but you’re not here to hear about my problems, you want to know how to extend the useful life of an avocado, because let’s face it, they can break your heart. They cost a bomb, they’re not quite ready, you stare at them for two days as they slowly ripen, and then at exactly 3.05pm on Tuesday they are perfectly edible and by 6.10 they are overripe and turning brown.

 

so you've got too many ripe avocados

There really is only so much guacamole, avocado smash and avocado chocolate mousse a person can comfortably consume. I mean, ‘so much’ might be a lot, but everyone has their limit. 

Fortunately, avocado freezes very well if handled properly. It also freezes incredibly badly if you don’t know what you’re doing, so follow along and we’ll be golden.

avocado turns mushy when frozen

Knowing that a thawed avocado will always be mushy, the best plan is to puree it in advance, and use the final product in products that would generally use avocado puree.

scoop the flesh and blend your avocado

Take your ripe avocados, scoop out the flesh and puree it to an attractive and luminous paste.

Food Processor with Blended Avocado inside

Add a natural preservative

The trick to keeping your avocado green is to use a natural preservative. I like Ascorbic Acid.

Add 1/4 tsp Ascorbic Acid powder per 4 avocados

Alternatively you can add 1 Tbsp of lemon juice, but I have found the ascorbic acid works better for delaying the oxidation that turns frozen avocado brown.

freeze your avocado in silicone muffin cups

You can then go ahead freeze the puree as a solid lump if you wish, but I prefer to put blobs of it into the cups of a bendy silicone muffin pan. Cover the pan loosely with a plastic bag and it goes into the freezer until the avocado is solid. Overnight is fine.

Then you can easily pop the pucks out of the silicone pan and store them in a sealed container until you want to use. Once frozen they are good for up to two months, but better to use within a month

how to use frozen avocado

Frozen avocado will oxidise a little on the outside if you let it fully thaw before use. This is not harmful and the middle will still be green, so it’s up to you if you want to scrape the brown off or just mix it in. If I’m not using it frozen, I choose the latter to save on food waste.

Good things to do with frozen avo:

  • Put it in a smoothie (this is my favourite)
  • Use in baking
  • Avocado on toast
  • Make guacamole

It’s not good in salads, or ‘eat later’ wraps or sammies. You may be a very slight tang from the ascorbic acid, but in my opinion, it’s not a problem and definitely not as strong as the taste of citric acid you get from bought frozen avocado.  Once you add your lemon, or your cacao, the ascorbic acid taste is imperceptible.

Let’s do our bit for reducing food waste by getting those tasty avocados into the freezer this year, instead of experiencing the sadness of chucking them into the compost!

 

x

Sara

 

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