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Avocados! How to Preserve Many or Ripen the Stubborn
28 Mar 16 - By TheRazzLine

Avocados! How to Preserve Many or Ripen the Stubborn

Do you have tons of avocados? Or avocados that won’t ripen? Avocados aren’t cheap, so here are tips on what to do to preserve them for later use OR speed up the ripening process!


What to Do With a LOT of Avocados:

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.

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Remove avocado skins, smash them and adds lots of lime or lemon juice to preserve 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 the meat out and put them 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, you may not even need to do that until you defrost 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.



How to Ripen Avocados Quickly:

Avocados are not cheap, at least around where I live. Having bought them and let them sit out to ripen...until they didn't, I eventually had to throw them out (ouch!), hard as the day I bought them.

I was really puzzling over this, and one day the word "incubator" popped into my head. These puppies need an INCUBATOR! So I started putting them in my gas oven (no, I didn't turn the gas on) and let them 'incubate' for about 7 hours. VIOLA!  Perfect avocados came out of the oven!

We do have a gas oven, so it stays toasty inside. Keeping the avocados in the oven for 7 hours isn’t written in blood. Check on them every 3 or 4 hrs and make sure they're not over ripening. I forgot about one of them, and you guessed it. It was beyond Guacamole.  LOL!

This may be a "duh" to most, but I was so proud of myself!

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We received 15 votes from TheRazzLine members for putting the avocados in a brown paper bag (or wicker basket) and letting them sit on a counter. If you have many, once ripe put the extras in the fridge until you’re ready to eat them.

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Here's the explanation for “why the paper bag?”:

Put them in a brown paper bag for three to five days. The avocados put off a gas that causes ripening. If the avocados are out in the open the gas disperses and they won't ripen.

You can also do it by placing them with other fruit that produces ethylene gas such as apples or bananas. This works to ripen other fruit as well; tomatoes, peaches, etc.

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I've had success with the brown paper bag method.  Close them in, and they ripen.  It takes more than 7 hours though. Then I put mine in a drawer to ripen. Even the very hard ones ripen after time.

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I put my avocados in a cardboard drink carrier (the kind you get from fast food restaurants). They ripen beautifully.

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Here's an avocado trick for you: once an avocado has attained perfect ripeness by the "squeeze test", if you then place it in the refrigerator, it will maintain that condition without getting old and soft for quite a while.

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Avocados often ripen when left out next to other fruits or vegetables, like bananas, onions, garlic, or hard shell squash, or if you put them in a paper bag or wicker basket.

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