Avocados turn brown quickly once cut and sometimes end up in the trash. A tip from the United States, relayed by the Marmiton site, suggests freezing it in small portions to keep it longer.
How to freeze avocado?
It’s child’s play: choose a ripe avocado, remove the skin and pit, then mash the flesh with a fork.
Then place small portions of avocado puree on a plate or tray, spacing them out, then place them in the freezer. Once hardened, transfer them to an airtight freezer bag, removing as much air as possible.
Good to know: these portions can be stored for up to three months at -18 to -25°C.
Why does this tip limit browning?
Quite simply because upon contact with air, the flesh of the avocado oxidizes and turns brown. Freezing therefore significantly slows down this phenomenon. Portioning the avocado also allows you to only take out the quantity you need.
A practical alternative to half an avocado stored in the refrigerator.
And nutritionally speaking, what should I do if my avocado is already blackened?
A browned avocado does not become unfit for consumption: it is only an oxidation reaction which modifies its color and can gradually alter its taste and texture. Good conservation therefore allows its nutritional qualities to be preserved for longer and to avoid waste.
How to use frozen avocado?
Simply take out the desired amount and let it defrost in the refrigerator or at room temperature. Once softer, it can be used on toast, in guacamole, a sauce or a smoothie.
Then, all you have to do is enjoy its benefits: on a daily basis, avocado provides vitamins C and E, vitamin K, fiber and mostly unsaturated fats.