In hindsight, we should have immediately refrigerated the avocados rather than leave them out on the counter. Now that we're at the "do or die" stage or ripeness, we are considering freezing the avocados for later. Both the California Avocado Commission and Hass Avocado Board recommend puréeing ripe avocado flesh in a blender or food processor, adding 1 tablespoon of lemon juice per 1-2 avocados, and storing it in an airtight container with an inch of headspace. Apparently this avocado purée can last for 4-5 months in the freezer and be used in dishes like guacamole or smoothies. (Or perhaps ice cream!)
Have you ever frozen avocado? Did it retain a creamy texture and rich flavor? Or should we skip the freezing and just throw a big guacamole party?
(Image: Emily Ho)