Everything You Need to Know About How to Select Store and Freeze Avocados

Avocados are fickle. Sometimes, they seem like they’re ready to eat, and at other times avocados look like they’ll be rotten before you get them home. This unpredictability isn’t just expensive ($1.25 each for medium, $2.50 each for large at my local supermarket, as I write); it also contributes to wasted food.

No magic gadget will tell you when an avocado has ripened fully, but there are ways to help your avocados last longer, so they’re ready for guacamole or toast toppings. Depending on several factors, including how ripe your avocado is and what you plan to use it for, there are different ways to store avocados.

 

 

How to Store a Whole Avocado

If you’ve bought an unripe avocado in the hope that you can perfectly time your avocado toast craving, the best thing to do is to keep the avocado whole and place it on a countertop, away from any other fruits and vegetables.

4 to 5 days

Avocados usually last four to five days before they spoil on your kitchen counter. Avocados are tricky, so it’s important to check them daily. You’ll know your avocados are ready when they yield easily under light pressure from your fingers and boast a dark green to black flesh with a bumpy texture.

Refrigerate

If your avocado is fresh ready to eat, you can put it in the fridge, where it will hold for several days. Put it in an airtight container or the produce drawer. If your avocado is in the produce drawer next to bananas or apples, the gas produced by these fruits will speed up its ripening process, so be sure to check it often.

How to Store Cut Avocado

Let’s say you cut into that ripe avocado, only to discover your eyes were bigger than your stomach. There are ways to keep a cut avocado from going bad too quickly.

Without skin and pit

If the avocado is not already diced or mashed, either cut it into cubes or mash it. Next, wrap it in plastic wrap, making sure that the wrap covers the avocado directly and there are no air bubbles. This will help keep oxygen out of your avocado and stop it from turning brown. You may also want to add a squeeze of fresh lemon or lime juice. 

With skin and pit

You can also store half of an avo­cado with the skin and pit inta­ct. Leaving the skin on actually prevents oxidation and keeps the interior flesh fresh. You can buy some clever avocado storage solutions. Still, the easiest way to preserve an avocado half of an avocado is to rub some olive or lime juice on the avocado flesh, cover the entire thing (even the skin) with plastic wrap, and put it on in the fridge. This will help prevent oxygen from seeping into the avocado and spoiling it, and should keep it intact for two days.

You can also store half an avocado by placing it (pit side down), in an airtight container, with a little bit of water on the bottom. Water keeps the flesh and pits moist without speeding up the aging processes. You’ll likely notice some of the outer skin has turned brown, but you can easily remove it.

 avocado chopped sliced

You Can Freeze Avocado

Yes, ripe avo­cados can totally be frozen. There are a few ways to do that. Just understand that freezing an avocado reduces its creaminess, so although you can still use frozen avocados in guacamole and in smoothies, don’t plan to consume them plain.

Remove skin and pit

To freeze an avocado, remove the pit and peel. After that, sprinkle some lemon or limes on the flesh and cover it tightly in plastic wrap. Store the avocado from spoiling too quickly in a sealed plastic bag or a vacuum seal.

If you plan to thaw and eat your frozen avocado straight out of the freezer, you’re better off puréeing or blending it first. Using a blender, blend the avocado with a tablespoon of lemon or lime juice. Place the purée into an airtight freezer bag and store it in the freezer. It should last for about four months.

 


 

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10 replies
  1. Bill Stock says:

    What size avocado has the best YIELD. As George Burns said ” God only made one mistake- the size of the avocado pit “

    Reply
  2. Steve Young says:

    Best way too store an avocado is in a sealed container. Load your avocados in it.
    Fill with water to cover all avocados. You must pull out the ones you want and let them sit out for 2 or 3 days to ripen. The water apparently keeps it green until you set it out. I have kept avocados in the container for up to 3 weeks so far. They probably will last longer.

    Reply
  3. Nora Simon says:

    I’ve been buying the mini avocados….just the right size for one serving and no worries about preserving the rest.

    Reply
  4. anne bruce says:

    Your tips for preserving avocados, especially freezing to use later are very helpful. I will follow the suggestions.
    You may want to add to your avocado comments:
    Avocados have more Potassium than bananas (recommended to folks wanting to maintain potassium levels) but hyperkalemia(excess potassium) is possibly harmful to people with certain cardiac or kidney problems).
    MY potassium levels shook up the physician reading a lab reporting showing excessive potassium who wanted to intervene. The potassium levels came from an avocado a day during the dreary winter and have resolved when I stopped gorging on avocados.
    I had been stirring the left-over avocado into soups and stews to take advantage of the healthy fats as well as their high vitamin content after checking several cooking bloggers who recommend cooking with avocado.

    Reply
  5. Carolyn says:

    Dear Mary, Got a new one for you. The BEST way to store a cut avocado is with a slice of red onion.
    I eat lots of salads but a whole avocado is too much, and I like them to be perfect. As I like red onion, the fix is easy. The next day, I use the red onion slice covering the cut half in my salad and the perfect half avocado. I wrap them in plastic wrap and squeeze all the air out. You will be amazed.

    Reply
    • Sheri says:

      Does the onion make the avocado taste like onion?
      Just asking, I like onion and love avocados!
      I usually eat 1/2 a day!
      And I love guacamole! yum!

      Reply

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