On April 13th, 2016, I promised a forthcoming blog post on how to preserve avocados, in case you were ever in the situation to be awarded a whole tote-full of avocados. And forth, that post did not come. I heard the Internet likes cats, so I drew an apology cat while pretending to look busy at work.
I imagine he has an old-British-man voice, like Frasier Crane maybe…
Okay. Shut up now. Here’s an easy way to keep avocados. But one more thing. Did you know that Mexicans traditionally cut avocados like this?! (Or so I was told by a man who said he is a chef..)
So we all know the trouble with avocados. They go brown and soft way too quickly. You dream all day about eating them, you rush home to embrace them, you find that they’ve turned to goop, you cry silent, salty tears.
All you need to do is cut them open just as they become ripe (they need to be a little bit soft for this), mash them up with lemon juice, and freeze them. Here’s what you need to know:
- Use the juice of 1/3 to 1/2 lemon or lime with one whole avocado.
- You can mash them up by hand. I used my Kitchen-Aid with the paddle attachment.
- You can freeze them in small tupperware, snack-sized ziplock, ice cube trays, cupcake papers…I used all of the above.
- Put plastic wrap tightly over the surface of the avocado so that it isn’t exposed to the air.
- Freeze in a single layer. You can rearrange and stack them after they’ve frozen to save space.
You can use these single-serve avocados in smoothies, omelets, avocado butter, avocado toast, avocado pasta, avocado shot in the mouth….possibilities are endless. Just endless.