How to freeze and thaw Avocado
Avocados are chock full of flavour and nutrients and versatile that can be used in all kinds of sweet and savoury recipes. Australian Avocados are in season from May through to January though are generally available to buy all year round.
Freezing Avocado is perfect to save money, limits food waste and is available whenever you need avocado for your recipe.
The best time to freeze your avocados is just before or as they are ready to eat i.e. slightly firm. As the texture of the fruit changes once thawed, you will still have some firmness if frozen just before they ripen up.
- Cut in half, and remove the seed
- Scoop out the flesh with a spoon
- Preparation: Cubes, or Slices or Mash
How you prepare your avocado before freezing may affect the way you use your thawed avocado for your recipe. The texture of the fruit changes once thawed, and you may want to consider what you would largely use your frozen fruit for.
Egg and avocado on toast or BLT: Slices
Dips, smoothies & pasta sauce: Mashed
Tacos, salsa, salads: Cubes
Transfer the avocado pieces to a small size freezer or zip lock bag. Remove as much air as possible from the bag. One way to do this is the zip the bag closed, then stick a straw in one corner and suck the air out before quickly sealing the rest of the bag.
Some people add lemon or ascorbic acid to retain the colour however this may alter the flavour.
Avocado freeze well for up to 4-months with no freezer burn or dryness.
To thaw frozen avocados, remove the desired amount and allow to defrost on a plate at room temperature for about 30 minutes.
Do not be tempted to defrost in a microwave as this will dry out your avocado and become rubbery.
Frozen avocado can be placed directly in the cook if you are cooking the avocado into a sauce or bake.