I’ve been told time and time again ‘You can’t freeze avocados, it doesn’t work!” but I’m here to tell you it does indeed work and here’s how.
1. Take a ripe avocado and with the skin on, give it a good wash.
2. Cut in half and then peel.
3. Spritz with lime juice or white vinegar (I use a spray bottle) and put in a freezer bag or container to freeze for up to 3 months.
OR Puree or mash the avocado flesh, add some lime juice or white vinegar (around 1tsp per fruit) and pour into ice cube trays. Once the puree or mash has frozen in the ice cube trays decant into a freezer bag and return to the freezer for up to three months. You can of course skip the ice cube step but I find it easier to take out smaller amounts a bit at a time if you do it this way.
4. Defrost in the fridge for 12 hours. SCOFF.
Whilst still delicious, the texture of an avocado once frozen won’t be quite right for things like sliced avocado on toast or just thrown into a salad but for guacamole, spreads and similar type recipes this works perfectly.