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Nov 10, 2000 11:21 AM

Avocados--can they be frozen?

  • b

We received a delightful surprise --a case of California Haas avocados--an embarassment of riches. Can the flesh be frozen? Thanks for any help!

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  1. I've never tried to freeze them - but they do sell frozen avocado pulp for foodservice (how do you think all those mexican joints have ripe avocado all the time) Also they sell frozen guacamole - so give it a go, what do you have to lose other than freezer space.
    Nothing like a ripe avocado on crusty bread with a sprinkling of salt and grind of fresh pepper yumm

    21 Replies
    1. re: Lisa

      Thanks, Lisa--I'll try it. I was thinking the same thing after seeing guac in the frozen section; didn't know if they added a whole bunch of stuff/stabilizers to keep it together.. You're right, though, all I have to lose is freezer space. Love the idea of "virgin" avocado on bread--perfectly simple.

      Any other suggestions to use the bounty, other than salad or guac?

      1. re: berkleybabe

        They can be added to gaspacho. I've also seen creamy avocado soup recipes, but they never seemed like such a good idea to me.

        One of the early Moosewood cookbooks - The Enchanted Broccoli Forest, I think - has a section that's all dips and spreads, some of which utilize avocado in new and weird ways.

        Consider throwing a big party, with margaritas and lots and lots of guac.

        1. re: C. Fox

          I have never made it, but Diana Kennedy has a recipe for avocado soup in "Cuisines of Mexico". I have used this source a lot for many, many years and everything I have cooked from it has been outstanding.

          1. re: Martha Gehan
            Frank Language

            Avocado soup rocks - especially wth a dash of hot sauce. The vegan bakery over on St. Mark's makes a chilled avocado soup during the summer, and I put a dash of Hot Bitch at the Beach in it - it's sheer bliss. But any hot sauce will do.

            Below I've added the link for the "Peppers" catalog; these guys are slightly fanatical about their product.



            1. re: Frank Language

              Thanks for the avocado tips--and the link, Frank. I think the tons 'o guac is a plan...

              1. re: Frank Language

                Don't forget avocado salad dressing. Really nice on dead ripe tomatoes - although you'll be hard pressed to find them in November. This summer I had a gazpacho aspic with avocado sauce that was outta this world.

                1. re: bryan

                  Thanks to all! A simple question about freezing and such a wonderful array of answers. Way cool, guys! To update, we're doing major guac and trying the freezing. Will let you know in a couple weeks how it went.

          2. re: berkleybabe

            I have a Brazilian friend who says that they make milkshakes and desserts from avocado, adding sugar. As a matter of fact, she said she'd never eaten it any other way until she came to NY to live. I've no experience with this, but it might be worth an experiment, since you seem to have an avocado or two to spare.

            1. re: Dena

              a bar near me in Brighton does a fine smoothie made with strawberries, avocado, yoghurt, cream and honey, if I recall correctly.

            2. re: berkleybabe

              Slices on a buttered lightly toasted thick chunk of fine bread (I go for a crusty poppyseed white for this), maybe with a thin spread of tomatoey relish or pesto, then slices of a really tasty cheese (I like v mature cheddar), and under the grill again... luxury.

              1. re: joe muggs

                Omigod..this is x-rated it sounds so good!!! You devil!

                1. re: berkleybabe

                  haha, yes, it is fiendishly easy indulgence... also good on a heavily seeded wholemeal (pref with toasted pumpkinseeds) and with a goodly splash of worcester and/or your preferred brand of chilli sauce on top - or even just coarsely ground black pepper. I've also been experimenting with variations of melted blue cheeses on such snacks... Dolcelatte is my favourite, but is dangerously creamy.

                  Talking of which, the easiest pasta sauce in the world consists of chopped cashew nuts and mashed dolcelatte... the cheese instantly melts on the pasta to make the smoothest coating, and the nuts give it enough textural interest to keep you munching. Bit of crispy salad on the side and... ooh baby!

                  Back to avocado, though: the most basic serving - kind of a cliché in UK - is to halve them, remove the pits, and fill the cavity with prawns and lemon mayonnaise or french dressing. Pretty nice, and an easily mass-producable starter for a big dinner.

                  1. re: joe muggs

                    I read a story about avocadoes where they interviewed an elderly avocado farmer who attributed his longevity to the fact that he was eating 3 avocadoes a day. So you see, it can be done.

                    1. re: Katherine

                      I saw that too... it doesn't sound too much of a hardship; I'd be amazed if he wasn't the same shape as one of his avocados, though.

              2. re: berkleybabe

                i learned from these boards to put slices of avocado on a hot corn tortilla with some salt and lime juice. you can use supermarket corn tortillas; just heat up a pan or skillet, dip the tortillas quickly in water, and warm till brown on the pan, turning once. stick a big hunk of avocado on there, salt it, maybe a squirt of lime, fold it up...oh mama.

              3. re: Lisa

                Lisa, you were a genius in offering that, spread avs on crusty bread and touch with pepper and salt. I 've eaten three of them since you posted. And I've introduced friends and family to this. It's the best way I've EVER EVER had avocadoes. Another testament, that the best ingredients, treated simply are sublime. I thank you, my family thanks you, my friends and community thank you --truly a revelation in eating an avocado (avocadi? plural).

                1. re: berkleybabe

                  I'm salvating at the thought.
                  Another suggestion is to squeeze some fresh lemon or lime onto the mashed salt and pepper avocado. But if the avocado is of perfect ripeness, simple is best!!

                  1. re: Lisa

                    melted mature cheese on top!! see my postings below ("bounty") for more elaborations on this theme... perhaps my favourite food ever.

                    1. re: joe muggs

                      And a slice of ripe tomato...

                    2. re: Lisa

                      years ago, at noho star on lafayette st nyc, they had a great sandwich tuna fish sald with avocado. try it, its fabulous(at home)

                    3. re: berkleybabe

                      also - a squirt of Matouk's and some minced cilantro. Great for breakfast.

                  2. j
                    Josh Mittleman

                    I can't imagine why not. The major problem with freezing is that the expanding water crystals disrupt the internal structure of fruits and vegetables, so you end up with mush. But avocados _are_ mush. I recommend you freeze just the meat, without the peel or pit, and wrap it very well. When you defrost it, try to keep too much air from getting to it, or it will definitely discolor. I expect you'll get some discoloring anyway and perhaps some loss of flavor.

                    1. I have tried freezing them with limited success. You definitely compromise some of the unctuous quality a ripe avocado has, and the water tends to separate out when the pulp thaws. If you want to give it a go, as Josh suggested, just mash and freeze the pulp in as airtight container as you can manage. It helps to add a pinch of citric acid (usually available in the spice rack at the supermarket) to maintain the color. Still, given the choice, I'd try to eat as many fresh as possible. Depending on how much you like to experiment and cook, avocado maki rolls are also a great use for them!

                      1 Reply
                      1. re: wendy

                        Help? Avocado maki rolls? Don't have a clue how to make them...

                      2. We've had some marginally good results by mashing the avocadoes, mixing in a little lime juice and non-iodized salt, and freezing in small batches in airtight containers. I suspect that no matter what, the flavor/texture may still suffer a bit, but I like to believe the salt & lime juice may limit this. Besides, I add salt and lime to my guacamole anyway, so it is a little bit done until thawed and spiced up further later.

                        1. Good luck with the freezing project.

                          This may seem like Chowhound sacrilige, but you might want to use a couple of those avocados on your hair and skin. It's supposed to be excellent for hair conditioning and facial masks. A health food store might have a book with recipies.