We’ve started freezing avocados by vacuum sealing (packing) them when they’re just ripe so we can enjoy avocados anytime!
We love avocados, and tend to buy them in quantities when they’re less expensive. Any time of year I see them on sale, I buy them in bunches.
But, then we run into issues when they all ripen at once and we can’t eat them fast enough. So, that’s why we started preserving them by freezing.
How To Freeze Avocados By Vacuum Sealing (Packing)
This works better when the avocados will be used for recipes like guacamole where they don’t need to hold their shape – avocados don’t do that well after being frozen.
For example, avocados that have been frozen wouldn’t be a good candidate for this Tuna Stuffed Avocado recipe.
Avocados still taste great after freezing though, and now we really stock up when they’re on sale.
It’s really simple to do:
1) When the avocados are just ripe, halve them and remove the pit and skin
2) Place the individual halves on a baking sheet and freeze overnight or until solid
3) Remove from the freezer and vacuum pack the avocado halves in convenient serving sizes (we usually package one avocado per bag). You can even add a little salsa and lime juice to the avocado pit cavity before vacuum packing, and your guacamole is nearly made! We use a Foodsaver brand vacuum sealer – see below for some options similar to the one we use.
4) Put the vacuum-packed avocados back in the freezer until needed – then thaw and use in the desired recipe. If you’re using them in a recipe like guacamole, you can just squish the avocado in the vacuum package, squeeze it out, and you don’t even need to dirty a knife cutting up the avocado. In the photo below, I did cut them up though – it depends on the consistency you’re looking for.
If you don’t have a vacuum sealer, you can still preserve avocados by freezing them. The California Avocado website has great instructions for doing that, just click HERE.