I am the last person you should come to for any culinary advice but if you love avocado, as I do, and want a fool proof way to freeze what you have left over, never been a problem for me but bear with me, then here’s the answer, courtesy of a Facebook page called Slow Cooker Recipes and Tips. It prevents them going an unappetisingly brown colour.
Take a fresh avocado, cut it in half – I addressed the problems associated with this fiendish task some time ago (https://windowthroughtime.wordpress.com/?p=9740) – and take out the pit, or the stone, to you and me. Then slice or cut the fruit into chunks and lay them out individually on to a tray, lined with parchment paper. Every house should have a roll, I feel. Make sure they don’t touch each other.
Pop the tray into the freezer and remove it after twenty-four hours. Put all the pieces into a bag and pop it into the freezer until you want to use it. Et voilà, perfect frozen avocados, as fresh as a daisy.
Let me know if it works.
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