Freezing avocado

Joined Dec 7, 2009
3 for a dollar is a great deal and some sites say you can freeze for 5 months.

I love buying at good prices and stocking up on produce. One site says puree with a fork, why not use a blender. I will just puree ripe avocados in a blender and put them in med size zip lock bags with little air.

The deal ends tomorrow so if anyone has any input I would appreciate it.

I am real happy with the squash I stocked up on last sale as my recipe for soup is quite enjoyable.

Thanks to all and to all a good eat.
Joined Jul 28, 2006
I purchase avocados when they are cheap, and freeze them for later use in guacamole, or other recipes. In fact, I bought some just Monday for this purpose. If they are the proper ripeness, blending them is simply not necessary, and it's messy. I just put the meat of 2 fruits into a small freezer bag and smoosh them until they are flat and as much air as possible has been pushed out.
Joined May 26, 2001
Mine did. I mashed them with a little salt and a lot of lime juice before freezing, and packed them as airtight as possible in plastic bags, but they still darkened.

But so what? They still taste good, and if I add enough chopped cilantro, I still get something greenish. ;)
Joined Jul 28, 2006
If you've extracted all the air (or as much as possible), oxidation will not be a problem. I thaw them in the bag. If there are any little air pockets, the fruit might be a little brown just on the surface of those areas. I stir it in. It disappears, and does not affect the taste.
Joined Jul 28, 2006
I saw frozen guacamole either in Sam's or Costco...not sure which. But they were never giving samples of it when I was there, so I can't say how good it is. I thought it was pricey. Anyway I prefer to use my own recipe.
Joined Sep 5, 2008
The blender sounds like a bad idea to me. If you go this route, please do report back on how it turned out? I would think it would totally ruin the velvety texture of the avocado and give you something almost liquid-ish?
Joined May 29, 2006
Very hard to keep color ,>If you souvide them it helps a bit. Commercially some packers treat them with sulphur dioxide. Not the greatest thing in the world to eat.
Joined Jul 3, 2009
Once you make homemade guacamole and have tasted the frozen kind, you'll never go back to the packaged frozen kind. Does not compare to fresh, homemade guac.

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