Once I announced I was working with the California Avocado Commission I found myself fielding lots of avocado questions. Everything from how to cut them to how store them but the most common topic involved managing their ripeness.
Avocados are like banana or mangoes, they will ripen on your counter in a few days. Â They are ideal when the skin darkens and they become slightly soft to the touch. However, their window of perfect ripeness seems smallÂ going from from inedible to overripe pretty quickly, especially when you are a busy mom trying to manageÂ food for a household.
I’ve learned to store mine in the fridge just as they ripen as it does slow down the process, but what happens when you have a handful of ripe avocados on your hands and no time to use them?
I have the answer!
Well, Gail had the answer — I’m just passing on this awesome tip.
Queue your awesome freezer, again.
That’s right, you can freeze avocado!
Simply cube it up when ripe and throw in a freezer bag for later use!
I can’t believeÂ IÂ didn’t think of this before. I do it with all sorts of other things like banana and spinach. Why not avocado?
The best part of saving your avocado this way is having nice cold cubes for smoothies! I made my first avocado smoothie the other day and I loved the texture. Avocados make smoothies creamy and indulgent especially when you add chocolate!
Here’s what I did…
- 50g frozen avocado cubes (~1/3 cup)
- 1 ripe banana (brown spots preferred for sweetness)
- 1/2 cup PB2 Powdered Peanut ButterÂ (24g) (This is a new pantry item for me; I keep it in stock now)
- 2 tbsp dark cocoa powder (10g) (Another stock pantry item for me)
- 1 cup unsweetened almond milk
Put all ingredients in the blender and process until smooth!
As I said, the avocado adds an awesome smooth texture and boosts the healthy fat content of the smoothie making it much more satisfying. This makes an awesome quick breakfast.
|Servings||Amt per Serving|
|240||7g||9g||old:Â 5||new:Â 7|