Can You Freeze Avocados?
Don't fret if you have more fresh avocados on hand than you can use. Preserve these healthy fruits by freezing them for later use.
Can you freeze avocados? You sure can. Freezing avocados is an easy way to preserve this nutrient-laden fruit. So when you find a great deal on avocados or buy a bag at your favorite bulk foods store, savor a few fresh and save the rest for later. Freezing avocados is easy—no chef skills required. You'll spend the most time peeling fruit, and that's a pretty snappy job.
Also known as alligator pears, avocados bring many nutritional benefits to the table. They're full of good fats—the kind that help improve cardiovascular health and boost levels of HDL, or good cholesterol. These green fruits also contain anti-inflammatory properties, which make them a great choice for anyone with arthritis.
Adding avocados to your diet can improve your health in many ways, but these fruits can be pricey. If you find a good deal or live near someone with a tree, it's worth learning how to preserve this good-for-you fruit. You can do it easily in the freezer.
Start with the freshest avocados you can find. Avocados ripen after they're picked, and most are shipped to stores in an unripe state. A hard, unripe avocado typically ripens in four to five days at a room temperature. To avoid choosing an avocado that is brown inside, check the stem end of the fruit. Peek beneath the edge of the brown button left from the stem. If it's bright green beneath, that avocado is a pretty green inside. If it's brown, don't buy it. An avocado should feel heavy for its size.
Plums are a natural for home gardens with their compact size and easy-growing nature. These trees tend to be beautiful specimens and bear heavy loads of fruit—not enough to overwhelm, but more than enough to balance fresh eating with sharing and putting by. ‘Opal’ plum trees are self-fertile. Fruit ripens early in the season, ripening over a two-week window, so you’re not overwhelmed with produce.
Give yourself a treat by planting a cherry tree. These trees add beauty with their spring blooms, and it’s tough to beat the tasty fruit. Just make sure you protect your crop from hungry birds with a little scare tape or netting. For small yards, look for Compact Stella, a self-fertile cherry that grows 10 to 12 feet tall and starts bearing within two years. If you’re into pie baking, plant sour cherries, which are self-fertile. Other cherries need a pollinating partner.
In warm regions (Zones 8-10), kumquats make an excellent addition to the family yard. Trees have a natural compact size and classic deep green citrus-type leaves. Fruits are small and egg-shaped and decorate trees from late fall to early spring. Kumquats are fully edible—skins and flesh. Skins are sweet, while the flesh is tart, making for an unusual flavor combination. It’s the ideal choice for marmalade. Trees adapt well to containers in areas with colder winters.
Few fruits compete with the sensory delight peaches offer, from fuzzy skin to juice-dribbling flesh. Peach trees are lovely in flower and add good color to landscapes. Most peach trees are self-fertile, so you can get away with planting just one tree. The most critical aspect of choosing a tree is cold hardiness—make sure you’re getting a tree that will survive your winters. In colder zones, avoid planting peach trees on southern exposures, or you risk early blooms that a late frost might zap. Check out columnar peaches, which take up little space and adapt to containers.
For gardeners in Zones 9 to 10, mandarin oranges can serve as a stunning landscape plant with their deep green leaves, fragrant blooms and bright orange fruit. In colder zones, choose dwarf mandarin trees for container culture. Mandarins are actually hardier than standard oranges and feature that easy-peeling fruit perfect for tossing into salads. Semi-dwarf trees usually withstand pruning to a certain size. ‘Satsumi’ is the coldest hardy variety. Other good choices are ‘Honey’ and ‘Encore.’ ‘Pixie’ is more of a shrub.
Pears combine beauty with delicious fruit that’s a gift to any size yard. Look for dwarf pears sold on rootstock Pyrodwarf, which produces trees 6 to 8 feet tall. ‘Beurre Bosc Dwarf’ is a genetic dwarf pear that grows 8 to 10 feet high. This photo shows cordon pears. Cordon refers to a type of stem training and pruning that results in a tightly upright growth form. The method works on pear or apple trees that produce fruit on spur-bearing shoots, which are short side shoots along stems. You’ll get the best harvest by planting more than one pear tree for cross-pollination.
Fresh ripe apricots are nothing like their hard, store-bought cousins. A ripe apricot is actually too soft to ship, so the only way to enjoy that taste treat is to pick it fresh from the tree. Apricot trees are medium size, but you can find dwarf varieties. This fruit tree easily holds its own as an ornamental in the landscape. Some varieties are self-pollinating, but most need a partner nearby. In colder zones, look for varieties that flower later to avoid losing blossoms to late spring frosts.
Fragrant leaves, flowers and fruits make Kaffir lime a delight to grow, whether in the landscape or in a pot. Dwarf Kaffir Lime tops out at 6 to 10 feet and is versatile in the kitchen, prized for its leaves, fruit zest and juice. This is the must-have lime for preparing Thai, Lao and Cambodian cuisine. Mexican or key lime is another good choice for home gardens. Lime trees are very cold sensitive and must be protected from frost. Most limes are self-pollinating, although the flowers easily beckon bees with their sweet fragrance.
Whether you grow them in a pot or small backyard orchard, apples bring a familiar, cherished fruit to the landscape. Spring flowers transform trees into works of art. Choose dwarf or cordon-type (columnar) trees for landscapes and containers. Apple blossoms need to be cross-pollinated. Ask where you purchase your trees which varieties are compatible with yours.
Small, 1-inch fruits resemble tangerines and offer an unusual taste treat. The peels on calamondin are sweet, while the flesh has more of a tart zing. This is a citrus tree that’s commonly grown in containers. It’s one of the more cold-hardy citrus trees, tolerating temperatures to 20°F. The trees are highly ornamental with deep green leaves punctuated by white flowers or orange fruit.
When it comes to easy, figs are near the top of the list. Plants grow with few demands. Pruning may be top of the list, although if you grow naturally short types, like ‘Black Jack’ or ‘Improved Brown Turkey,’ pruning to control height isn’t needed. Some varieties send up suckers to form fig colonies that resemble an oversize shrub. You can also raise a fig tree in a container, which is one way to grow this tasty dessert fruit in colder zones. Figs are self-pollinating.
Don’t overlook lemons when planning an edible home landscape. Fresh lemons bring sparkle and color to the dinner table and play a key role in many dishes, including fish, vegetables, desserts and cocktails. Ripe ‘Improved Meyer’ lemon fruit lasts eight months or more on the tree. In colder zones, grow lemons in pots that you can haul outside for summer and place in a protected location come winter.
For a stunning fall display, you won’t go wrong adding persimmons to your landscape. Fall leaves offer a host of fiery hues, and fruits turn deep orange when ripe. Most unripe persimmons are astringent, but ripened fruits are referred to as “food of the gods.” Asian varieties tend to be shorter, while native American types are full-on trees. Look for dwarf varieties for smaller spaces. Persimmons aren’t self-fertile; you’ll need two trees for fruit production.
Botanically speaking, tangerines and mandarin oranges have the same Latin name. In California, ‘Dancy’ is a long-favorite variety, with loose skin and late-season ripening. For many orchard owners, ‘Dancy’ sets the standard for tangerine flavor. In the home garden, consider ‘Fremont’ tangerine, with fruit that’s wonderful fresh or juiced. Ripe fruit lasts up to 8 months on the tree. Another long-time California favorite is Ojai Pixie, which is usually sold as ‘Pixie’ mandarin.
Wash avocados with soap and water or a fruit and vegetable wash. After washing, peel and cut fruit. When it's cut, avocado flesh turns brown because of oxidation—oxygen breaching ruptured cell walls. Counteract the brown by adding an acidic substance, such as lemon or lime juice, vinegar, or tomatoes.
Avocados yield the best result when frozen as puree. Place peeled, cut avocado into a food processor or blender. Add 1 tablespoon of lemon or lime juice for each avocado to prevent browning. Pureeing in a motorized appliance ensures that the acidic juice distributes evenly to all the avocado flesh. Mashing avocados by hand works, too, but make sure you blend the juice thoroughly into the avocado to avoid any brown patches.
Freeze avocado puree in ice cube trays to create cubes perfect for adding to smoothies, spreading on a sandwich, or serving as baby food. If you plan to make guacamole or other dip, freeze the puree in the portion size needed for a recipe. Pack the puree into zipper-style freezer bags or freezer containers. Leave one-half inch of head space in containers.
Thawed avocado puree also makes a terrific addition to tacos, quesadillas, or burritos. Or chunk it over nachos or salad. The texture won't be as firm as fresh, but you'll have wonderful avocado flavor. You can also make avocado compound butter with tarragon and garlic, and freeze that.
Some cooks favor individually quick freezing chunked avocado. Place chunks on a parchment-lined baking tray, and slip it into the freezer. When chunks are frozen, place them into a zipper-style freezer bag. Chunks may brown after thawing, so use them right away or toss with lemon juice before freezing.
To thaw frozen avocado, place it in a bowl of cold water or thaw overnight in the refrigerator. For best quality, use frozen avocado puree within four to five months.