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AVOCADOS - What to do with a lot of them!
30 Sep 08 - By C. Terzi - Compilation circa August 2008
Have too many avocados? Here are the compiled responses regarding what to do to freeze or otherwise preserve them for later use ~
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If they're not at all ripe, you can keep them in the fridge until a couple of days before you want to use them. I had a tree many years ago and that's what we did, with bags of them. They were good months later.
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A couple of years ago I bought frozen avocado halves at Trader Joes. I don't know if they had any lemon juice on them to preserve them, but if I were going to try it, I'd dip them in lemon juice before freezing them. You'd probably also want them toward the ripe stage.
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I had the same situation a couple of months ago. What we did successfully is to make mashed avocados with lemon or lime and put them in zip bags, after which we froze them. We have eaten the avocado paste since then in guacamole and they have preserved very well.
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I would take them out of their skins, smash them and adds lots of lime or lemon juice to preserve them and keep them from turning brown. Then put them in bags and throw them in the freezer. When ready to use, just thaw at room temp.
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My suggestion is to either freeze them in halves without their skin, or scoop out the meat and put it into serving size portions in zip-locks with all of the air pushed out. You may need to coat them with a dash of lemon juice to prevent oxidation, which just makes them brown, but doesn't hurt anything. If you freeze them fast enough though, you may not even need to do that until you defrost and use them.
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Avocado puree is hard to keep, which is why only a small amount of avocado is used in perishable guacamole--sometimes as little as four percent. Frozen guacamole, for which an average of 80% avocado is processed, can be kept in a refrigerator for 36 hours after defrosting. Guacamole freezes well. You could make up a batch and freeze it in portion sizes of your choice.
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