It is easy to freeze avocados – the questions that need to be asked relate to ‘in what state’, ‘how’ and ‘to what purpose’ can avocados be frozen?
In what state? Ripe (but not overripe) and mashed or pureed, and make sure that you remove all black / dark brown bits.
How? Get your preparation over as quickly as reasonable. Halve the avocados, remove the pits and skins, and mash or puree. Add a teaspoon of fresh lime or lemon juice (or a small quantity of ascorbic acid) per average-sized avo.
Then pack into a sealable container or ziplock bag. In the case of the former leave ‘headspace’ of about a centimetre. Then seal and freeze. Use within four – six months.
It is not recommended that you try and freeze whole or sliced avos. They lose their texture. But avocados do freeze well mashed and pureed and can be used in sandwiches and dips – especially Guacamole.

Recipe for Guacamole using frozen avocado

Combine coriader, chillies, onion and salt and other ingredients in a food processor. Fold into recently thawed or recently mashed avocados. Serve with chips.
Tip: Serve guacamole as soon after making as possible. If you need to delay, keep cool in an airtight container with as little airspace as possible.

    * ½ Cup chopped onion
    * 2 – 4 chillies (according to taste and chilies) finely chopped
    * ¼ Cup chopped danya / coriander / cilantro (same plant – different names)
    * 1 tsp salt
    * 2 cups mashed avocados (recently thawed, or fresh)
    * Lemon juice, salt and pepper to taste (will need lemon juice if fresh avos used)
    * ¾ Cup tomato (drained)

    Note: Crumbed cheese, crushed pistachio nuts and finely chopped garlic can also be added according to your taste.

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