Longterm Avocado Storage





Introduction: Longterm Avocado Storage

As a born and raised Californian, I have a hard time not incorporating avocados into every meal and snack but they are one of the more expensive fruits you can buy, especially in colder climate states. There are certain times of the year when avocados go on sale and I usually buy a multitude of them. Even though I can eat them nonstop, I still end up with some becoming over ripe in the process. I was looking for a way to store the avocados longterm so that I could really stock up and enjoy them longer, so I created this Instructable to share two methods I have found.

Step 1: Ripe Avocados

You'll want to preserve avocados at the peak of their ripeness to maintain your avocado's fresh flavor. I have found this to be especially important since it is nearly impossible to preserve the texture. To identify a ripe avocado, hold the avocado in your palm with your thumb on the stem. Roll your thumb on the stem away from the fruit. If the stem rolls off and away from the fruit easily and reveals a bright green patch then your avocado is ripe! If the stem rolls off easily but reveals a gray or dark patch of the avocado flesh, your avocado is over ripe and not an ideal candidate for storing longterm. If the stem does not roll away from the fruit easily, then the fruit is not yet ripe and should sit at room temperature until it is and can be stored longterm.

Step 2: Wash

Wash your avocado skin gently under lukewarm water. One out of the two techniques for storing avocados detailed in this Instructable does not remove the skin, so you'll want to clean it thoroughly.

Step 3: Halve Your Avocado

Using a sharp knife, cut your avocados in half lengthwise by rotating the knife around the avocado. Once halved, separate the avocado halves by placing a hand on each half and rotate, twisting your hands in opposite directions.

Step 4: Removing the Avocado Pit

To remove the pit of the avocado, hold the avocado half in your non-dominant hand (Ideally, place a dish towel between your hand and the avocado as a commenter mentioned. This will help you grip the avocado and create a barrier between your hand and the blade). With your dominant hand, carefully whack your knife into the pit until it sticks firmly. Keeping the knife firmly stuck into the pit, twist the knife until the pit rotates and comes loosely away from the fruit.

The avocado pit should now be stuck to the blade of your knife. To safely remove the knife from the pit, place your fingers against the pit from the back of the blade. This way when you apply force to remove the pit from the blade you are working in a direction with the blade, not against it. Apply force to the back of the pit, until it releases from the knife blade.

Step 5: Method 1: Freeze Avocado Halves

In this first method, we are simply going to freeze the avocado halves. This is the simplest method as it takes the least amount of work and still results in an acceptable outcome.

First things first, using a permanent marker, label your freezer safe ziplock bag with the date so that you know how long your avocados have been frozen. Cut a lemon in half so that you can juice it. Squeeze it over your avocado halves, making sure to coat the exposed fruit flesh with the lemon juice. Gently place your avocado halves in your ziplock bag. Squeeze as much air out as possible and seal the bag. I could comfortably fit 5 and maybe 6 avocado halves (if I hadn't eaten the sixth) in one gallon freezer safe ziplock bag. Place in your freezer and store away until you need to brighten your life with some fresh avocado.

Step 6: Method 2: Mashed Avocado

The second method involves storing your avocados once they've been mashed. For this method, you'll want to use a tablespoon to scoop all of your avocado fruit out of their leathery skin and into the container you'd like to store them in. Using a freshly halved lemon, liberally squeeze lemon juice all over your avocados. This will slow the process of browning with your avocado. Mash and mix thoroughly with a fork. Cover with a tight fitting lid and store in your freezer. Whip it out when you're ready to make some last minute guacamole!

You can also store the mashed avocados in a ziplock bag to reduce the amount of air while they are being stored. I prefer the tupperware method because it later doubles as my guacamole vessel.

Step 7: Final Notes

A couple of final notes about your longterm stored avocados.

1. When you are defrosting your stored avocados, it's best if you defrost them slowly. The best way to do this is by placing them in your fridge, to allow them to slowly defrost in a colder temperature. It will take longer than simply placing your avocados at room temperature but it will produce better results in terms of texture and color. Another method you could try is floating your ziplock or placing your tupperware in a large bowl of cold water. Again, this will allow your avocados to thaw but it will slow down the process significantly preserving some of the texture and color.

2. The texture will change after your avocados have been frozen. This is why they are best used in guacamole or mashed on toast. This Instructable is not detailing the way to perfectly preserve ripe avocados but it is the best I've found to maintain most of the texture and flavor of a ripe avocado!




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    Portion mashed avocados into (cheap) sandwich bags.

    A spray of lemon juice.

    Freeze them and then vacuum pack.

    Still very good a year later. Did it to prove a point.

    4 replies

    Further to vac pac avocado: Before defrosting, remove frozen avocado from vac bag. Rinse vac bag and dry. Bag can be used several times as it gets smaller and smaller. Bag used twice reduces cost of bag to half. Used four times cost of a $1.00 bag is now $.25 depending on your dedication to saving a penny. Another anti oxidization agent I use is a light spray of common peroxide rather than lemon or lime juice. A small bottle, diluted 1 - 10 and sprayed as with lemon juice. Much more effective than citrus juices.

    Again to prove that it could be done, I've used the peroxide spray on romaine lettuce and found it will keep up to three months with a bit of judicious trimming, rinsing and respraying. Only using a simple burper vac container.

    I wonder how many $$$'s I've saved over the last 10 or so years?

    This part of the country a head of romaine can cost up to $4.00 in the off season and not a great deal less the rest of the year.

    Peroxides are oxidizing agents. I would stick with the lemon/lime juice.

    Nice denewf. Vacuum packing would definitely remove the risk of oxidation from air exposure. I can't believe they lasted a year...mine generally don't last that long since I eat them. :) It's good to know though.

    Found page 2 and rest of pages.

    If you are going for short term storage, use the avocados that have lost their stems first. They will go bad, starting at the pit left by the stem.

    Do y suppose it would help to microwave just long enough to disable the enzimes?

    1 reply

    No, that would not work. It an oxidation reaction , like rust on steel, but obviously far quicker. Enzymes are not involved, just oxygen from the air and the avocado. Low pH from lon etc will delay reaction.

    I've found that for some reason lime juice works better than lemon. Plus the guacamole is even more amazing. :-)

    Hello, all. I haven't tried this, but Ma says it works. When you what to store your avos w/out them turning, Ma says to put the pit in the container w/ the avo.

    Also, haven't tried this one either, avos being somewhat expensive here, but smooth off the top of your guac/mashed avo & gently run/pour a thin layer of water over it to seal out the air.

    Hopefully helpful,


    I SO envy you having been able to purchase 2 avos for $2. I guess one has to reside in a tropical climate to obtain 'specials' like that. For me - on the southern coast of South Eastern Australia - a rare special price would be $2 for 1 avo. Have learned here about freezing them. Never knew it to be possible. sewcraftyme -

    2 replies

    In Denmark it's not uncommon to pay $4 for 3 avocados :/

    i live in new york state. avocados are always 67¢ to $1 each @ ALDI, year-round. if aldi stores are international, go there for great prices. ☺

    Thanks for a great tip on preserving avos. We live in an area of old avocado groves, so everyone has at least a few huge 80 year old trees in their yard. When they all come in at once, its nearly impossible to keep up with the harvest. Many bags of avos mysteriously appear on doorsteps as everyone tries to get rid of their excess and not to waste the ones they can't eat. You CAN get sick of avos morning, noon and night! Now I know what to do with excess and will pass the word in the neighborhood. I've lived here for many, many years and have never hear this tip!

    1 reply

    ha-ha-ha! we do that here with zucchini!!

    If you cut the avocado twice around, i.e., into quarters, the pit will remain stuck to one quarter and can be removed with your fingers if it hasn't already just fallen loose. Then you can easily scoop out all the meat in one swipe, either to mash or to serve on a plate to eat without mashing. No mess, no fuss.

    2 replies

    What an obvious solution. Thank you for sharing since I never would have thought of it.