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Freezing Avocados

By Cook's Illustrated Published March 2012

Can you freeze avocados without compromising their texture or flavor?

To find out, we froze the ripe fruit two ways: whole unpeeled samples and avocados that we halved, pitted, peeled, and then coated in lemon juice (to prevent oxidation) before sealing in zipper-lock bags. After a couple of weeks, we defrosted the samples and tasted them sliced and mashed into guacamole.

The good news is that none of the fruit turned brown. But whether we froze them whole with the skin on or in peeled slices, freezing destroyed the avocado’s signature creamy texture, making it watery and mushy. It turns out that in addition to having a high fat content, avocados also contain lots of water. When the sharp ice crystals that form during freezing slash the fruit’s cells, they burst, leaking water and creating mushiness when the avocado is defrosted.

One application where the avocado’s compromised texture wasn’t noticeable? Pureed into salad dressing. So unless you’re a big fan of avocado-based dressing, freezing the fruit won’t do you much good.