Ok folks, you all remember my quest for practical info on freezing avocados (aguacates) and making guacamole later?
I heard all kinds of yahoo, google researched answers and a few even gave me feedback from their own experiements.
Here is my updated results of freezing avacados:
About more than a month ago (like 2 months), I plucked some avacados from my backyard and a few lemons also from there. These were the late season huge avacados with thick mass inside yet lacking the premium flavor of real avacados. The trick is to know when the avacado is ready to be plucked from trees.
Anyway, I took a few heavy duty avacados and let them sit on table for a few days (like 2 days) and then peeled them, took off the hard green crust and cut into pieces of small cubes in a container. I then squeezed some lemon juice on top of it and mashed it all up. The lemon juice preserves color and flavor. I then put the puree in zip lock bags and froze them.
Now after 2 months, I left the bags out untill all the puree thawed. I then added celantro, chopped onions, garlic, tomatoes, sweet chopped peppers and salt. Mixed it all up and got myself delicious fresh tasting guacamole. So folks, the experiment was a total success. Forget what google says on the net, I have just proved it.
AZB
I heard all kinds of yahoo, google researched answers and a few even gave me feedback from their own experiements.
Here is my updated results of freezing avacados:
About more than a month ago (like 2 months), I plucked some avacados from my backyard and a few lemons also from there. These were the late season huge avacados with thick mass inside yet lacking the premium flavor of real avacados. The trick is to know when the avacado is ready to be plucked from trees.
Anyway, I took a few heavy duty avacados and let them sit on table for a few days (like 2 days) and then peeled them, took off the hard green crust and cut into pieces of small cubes in a container. I then squeezed some lemon juice on top of it and mashed it all up. The lemon juice preserves color and flavor. I then put the puree in zip lock bags and froze them.
Now after 2 months, I left the bags out untill all the puree thawed. I then added celantro, chopped onions, garlic, tomatoes, sweet chopped peppers and salt. Mixed it all up and got myself delicious fresh tasting guacamole. So folks, the experiment was a total success. Forget what google says on the net, I have just proved it.
AZB