We love avocados, and tend to buy them in quantities when they’re less expensive. And this is the time of year I often see them on sale, so I’d buy bunches.
But, then we’d run into issues when they’d all ripen at once and we couldn’t eat them fast enough. So, we’ve started freezing and vacuum packing them when they’re just ripe; and, we can have avocados any time.
This works better for recipes like guacamole where the avocados don’t need to hold their shape – they don’t do that well after being frozen. They still taste great 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!
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.