Anybody else love avocados?! When I went vegetarian shortly after my 18th birthday, this was one of the first fruits I tried that I had never had before. From the minute I had my first bite of some table-side guacamole at our favorite local Mexican restaurant, I was hooked.
From a nutritional standpoint, avocados are a plant-based powerhouse of nutrients. Avocados are a great source of vitamins K, C, B5, B6, and E. They’re also rich in folate, potassium, and a healthy fat called oleic acid. Oleic acid has been associated with reduced inflammation and shown to have beneficial effects on genes linked to cancer. The avocado’s high antioxidant content can protect your eyesight as you age. Without a doubt they are SUCH a healthy plant-based food that we all should incorporate in our diets as much as possible.
Depending where you live and the season, avocados can be extremely expensive, sometimes costing over $5 each. Organic options are rarely available and are usually even more costly. We are very blessed to live in a town with affordable, locally grown produce readily available. Oftentimes in season, avocados cost as little as 50 cents each. As we strive to eat more whole foods, I’ve began to stock up on produce while it’s in season and on sale, simply freezing the extra produce we buy. When I saw the latest sale on organic avocados for only 50 cents a piece, I knew I had to stock up and try to freeze some.
I scoured Youtube for tutorials and discovered there were a couple different methods to go about freezing an avocado. I decided to try two that both seem relatively simple and required the avocados to be perfectly ripe which mine were! The first method results in avocados that are a little watery and perfect for adding to a smoothie. The second method is more efficient for making guacamole or smashing avocado on to some toast in the morning.
The first method of freezing requires you to cut your avocado into halves. Once you have two halves, remove the pit, scoop out the avocado in one piece and simply place them in small single serving freezable containers or lined up side by side in a larger tupperware container. You won’t want them touching. Once they are individually frozen, you can combine them all into a smaller container where they can touch each other. These avocado halves are perfect for tossing in a smoothie or protein shake for the added nutritional benefit.
The second method of freezing is better suited for the guacamole lovers out there like myself. Simply mash up the amount of avocados you’d like in one serving, adding ingredients you have on hand like lime juice and cilantro if you’re planning on turning it into guacamole. Scoop the mixture into a freezer safe ziplock bag and seal it. Flatten the bag out for easy storage. When you’re ready to use the avocado mixture, simply place the bag in a bowl of warm water for about 15-20 minutes, breaking up the frozen chunks every now and then. When it’s completely thawed out simply add whatever remaining ingredients you would like and enjoy!