Published on May 22nd, 2015 | by Liz Babiak0
Have you ever been in this situation? You’ve patiently waited a few days for your bag of avocados to ripen, then enjoyed a healthy bowl of homemade guacamole. You still have three soft, green fruits left (yep, they’re technically fruit!), so you chop one up and throw it on your salad. Or douse it in lime juice and salt and pepper and inhale it. Maybe you even make avocado pasta. But you still have a couple of insanely ripe avocados left. What do you do?
Freezing avocados is a great way to extend the life of this precious bounty. They add an incredible smoothness to smoothies and are even great tortilla soup toppings. And they don’t even turn brown in the freezer.
Cut them in half, remove the pit, and scoop out the flesh. I like to freeze them in quarters, spread them out on a cookie sheet to freeze and then store’em in a ziploc bag in the freezer so they’re ripe and ready for my morning smoothies.
Now that I use this trick, I’ll even pick up some ripe ones from the produce “clearance” rack and freeze them immediately. Woohoo!