Guest guest Posted March 1, 2012 Report Share Posted March 1, 2012 Avocado's don't freeze well at all - even 'green' ones will come out with mushy flesh - the water pierces the cell wall, and what you get is mush, unless they are very green. Ripe ones WILL come out ready for mushing up - but not for slicing or using as 'presentation' food. . The lemon is simply an acid to keep the avocado from turning brown - you can use fresh apple cider vinegar if you wish - often the BRAGG brand with the live mother is best since you can use the mother to turn wine and fruit juices into vinegar as well. Use just a drop of two - you don't need much - The use of Vinegar is of long standing in keeping things from oxidizing -- one of the TRUE secrets of Borsch is NOT the beet which takes the prominent front seat with cabbage and other greens, but the use of vinegar which helps preserve many of the vitamins during the cooking process. It is also used in the preservation of other things which we call 'pickled' -- from beef and lamb and pork to sea food, fruits, and vegetables. how to tell if Avocados are 'ripe' -- here is the easiest way - use a LIGHT hand -- just GENTLY and BARELY touch the skin -- it should have just a TINY give to it - and feel soft, like a woman's breast under the skin. It should be soft but firm - not mushy at all, that is a sign of over-ripeness. Ask the produce guy to show you the difference between an avocado that's ready TODAY and one that is going to be ready tomorrow -- and one the day after -- they are very easy to tell apart. And a good produce man should be able to tell the difference -- be VERY careful to not squeeze too hard. If YOU squeeze too hard you will cause a bruise to develop, which will develop over a period of several hours, and turn brown under the skin over night. So that is why it's important to feel the fruit all over for a generalized 'firmness' without any 'soft' spots. Just ask someone in produce to 'confirm' your finding - so YOU pick out the avocado's you think are ripe and then have the produce person double check you -- and that way you'll learn FAR faster than if you tried to follow their lead as they often don't have the words to explain to you how to do what they do automatically. Now there MAY be a way to find out of a tomato is ripe or not without pulling off the stem, but the only way I know of to tell is if the fruit FALLS off the vine, then it's ripe. And no one in produce is going to tell you that. And again the only way to really tell if a Cantaloupe or other Mellon of the same family is ripe is to feel the end - no more tapping the side of the fruit, as that simply bruises it - perhaps on some older fruit varieties, but with the advent of truck farming, that is no longer the best way, you will get a fruit that is ripe TODAY or TOMORROW and then goes over ripe. If you feel the end of the melon - you'll be able to KNOW which is a ripe melon and which is not - and if ANY ARE. Some melons are now bread so that they really never ripen from outward signs, and you have to use your nose right up on the flowering end - not the most sanitary way to find out, especially if there's a cold going around. So that's why you use vinegar, lemon, orange, lime, mandarins, -- anything that is high in acid content on your avocados. Also, this time of year when most avocados are not ripe you run the problem of getting 'strings' on the inside like celery, only not as tough - just a bit bothersome if you are trying to mix up a dip of some kind. My advice is to wait until they com into season -- and if you get them 'green' then you go through the same process you use as when ripening bananas or tomatoes - (smile) .  Dream Well. Travel Well.  May you Walk Your Path in Beauty. " Somewhere, something incredible is waiting to be known. " Carl Sagan.  Dream Well. Travel Well.  May you Walk Your Path in Beauty. " Somewhere, something incredible is waiting to be known. " Carl Sagan. >________________________________ > >To: sproutpeople >Cc: stitchngirly >Sent: Thursday, March 1, 2012 12:27 PM >Subject: Re: Freezing avocados > > > >What is their consistency when thawed? Is the lemon juice for flavor or to preserve the integrity of the avocado somehow? Can it be left out? Also, when are they apt to be the cheapest (i.e., growing season)? I'm just now interested in buying them for the first time ever (never did make any guacamole in my lifetime, LOL), mainly because of that great chocolate pudding! Have been paying anywhere from $1.29 to close to $2 for them and definitely want to get them cheaper. If they can be frozen, so much the better!! Just don't want to lose flavor, texture, etc., once they're thawed. > >Thea > >---- stitchngirly wrote: >> Melody. when they go on sale I buy 10 or 15 of them, mash them up with a little lemon juice and put them in storage containers that hold about a cup and freeze them. I've done this a long time and always have avacados when I want them. It works really good. :~) >> >> >> > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 1, 2012 Report Share Posted March 1, 2012 I beg to differ. While whole avos don't freeze well, I have had great success putting ripe avos in the foodprocessor with some lemon or lime juice and pureeing them, then putting the puree in a jar in the freezer. The thawed puree is the same consistency and flavor as the unfrozen puree. Meghan > Avocado's don't freeze well at all - even 'green' ones will come out with mushy > flesh - the water pierces the cell wall, and what you get is mush, > unless they are very green. Ripe ones WILL come out ready for mushing up - but not for slicing or using as 'presentation' food. . > > The lemon is simply an acid to keep the avocado from turning brown - you > can use fresh apple cider vinegar if you wish - often the BRAGG brand > with the live mother is best since you can use the mother to turn wine > and fruit juices into vinegar as well. Use just a drop of two - you > don't need much - > > The use of Vinegar is of long standing in keeping things from oxidizing > -- one of the TRUE secrets of Borsch is NOT the beet which takes the > prominent front seat with cabbage and other greens, but the use of > vinegar which helps preserve many of the vitamins during the cooking > process. It is also used in the preservation of other things which we > call 'pickled' -- from beef and lamb and pork to sea food, fruits, and > vegetables. > > how to tell if Avocados are 'ripe' -- here is the easiest way - use a LIGHT hand -- just GENTLY and BARELY touch the skin -- it should have just a > TINY give to it - and feel soft, like a woman's breast under the skin. > It should be soft but firm - not mushy at all, that is a sign of over-ripeness. Ask the produce guy to show you > the difference between an avocado that's ready TODAY and one that is > going to be ready tomorrow -- and one the day after -- they are very > easy to tell apart. And a good produce man should be able to tell the > difference -- be VERY careful to not squeeze too hard. If YOU squeeze > too hard you will cause a bruise to develop, which will develop over a > period of several hours, and turn brown under the skin over night. So > that is why it's important to feel the fruit all over for a generalized > 'firmness' without any 'soft' spots. Just ask someone in produce to > 'confirm' your finding - so YOU pick out the avocado's you think are > ripe > and then have the produce person double check you -- and that way you'll learn FAR faster than if you tried to follow their lead as they often > don't have the words to explain to you how to do what they do > automatically. > > Now there MAY be a way to find out of a tomato is ripe or not without > pulling off the stem, but the only way I know of to tell is if the fruit > FALLS off the vine, then it's ripe. And no one in produce is going to > tell you that. And again the only way to really tell if a Cantaloupe or > other Mellon of the same family is ripe is to feel the end - no more > tapping the side of the fruit, as that simply bruises it - perhaps on > some older fruit varieties, but with the advent of truck farming, that > is no longer the best way, you will get a fruit that is ripe TODAY or > TOMORROW and then goes over ripe. If you feel the end of the melon - > you'll be able to KNOW which is a ripe melon and which is not - and if > ANY ARE. Some melons are now bread so that they really never ripen from > outward signs, and you have to use your nose right up on the flowering > end - not the most sanitary way to find out, especially if there's a cold going around. > > So that's why you use vinegar, lemon, orange, lime, mandarins, -- > anything that is high in acid content on your avocados. Also, this time > of year when most avocados are not ripe you run the problem of getting > 'strings' on the inside like celery, only not as tough - just a bit > bothersome if you are trying to mix up a dip of some kind. My advice is > to wait until they com into season -- and if you get them 'green' then > you go through the same process you use as when ripening bananas or > tomatoes - (smile) . > > Dream Well. Travel Well. May you Walk Your Path in Beauty. > > " Somewhere, something incredible is waiting to be known. " Carl Sagan. > > Dream Well. Travel Well. May you Walk Your Path in Beauty. > > " Somewhere, something incredible is waiting to be known. " Carl Sagan. > > >________________________________ > > > >To: sproutpeople > >Cc: stitchngirly > >Sent: Thursday, March 1, 2012 12:27 PM > >Subject: Re: Freezing avocados > > > > > > > >What is their consistency when thawed? Is the lemon juice for flavor or to preserve the integrity of the avocado somehow? Can it be left out? Also, when are they apt to be the cheapest (i.e., growing season)? I'm just now interested in buying them for the first time ever (never did make any guacamole in my lifetime, LOL), mainly because of that great chocolate pudding! Have been paying anywhere from $1.29 to close to $2 for them and definitely want to get them cheaper. If they can be frozen, so much the better!! Just don't want to lose flavor, texture, etc., once they're thawed. > > > >Thea > > > >---- stitchngirly wrote: > >> Melody. when they go on sale I buy 10 or 15 of them, mash them up with a little lemon juice and put them in storage containers that hold about a cup and freeze them. I've done this a long time and always have avacados when I want them. It works really good. :~) > >> > >> > >> > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 1, 2012 Report Share Posted March 1, 2012 Interesting......by the way.....anyone know how to get banana's to ripen?........LOL!!!!! Re: Freezing avocados > > > >What is their consistency when thawed? Is the lemon juice for flavor or to preserve the integrity of the avocado somehow? Can it be left out? Also, when are they apt to be the cheapest (i.e., growing season)? I'm just now interested in buying them for the first time ever (never did make any guacamole in my lifetime, LOL), mainly because of that great chocolate pudding! Have been paying anywhere from $1.29 to close to $2 for them and definitely want to get them cheaper. If they can be frozen, so much the better!! Just don't want to lose flavor, texture, etc., once they're thawed. > >Thea > >---- stitchngirly <jnrjl418@...<mailto:jnrjl418%40frontier.com>> wrote: >> Melody. when they go on sale I buy 10 or 15 of them, mash them up with a little lemon juice and put them in storage containers that hold about a cup and freeze them. I've done this a long time and always have avacados when I want them. It works really good. :~) >> >> >> > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 1, 2012 Report Share Posted March 1, 2012 I think the difference might be that the cell walls are exploded before freezing. I don't know what difference this would make, but I do know that I've tried freezing whole avos before and it didn't work at all, and freezing the pre-mushed ones does work. I wish I had a greater scientific knowledge and understanding rather than just experience. MM > Meghan, when an Avocado is put into a food processor and 'MUSHED' UP into a pulp ( " PUREEING " them) then there's no difference between a whole frozen Avacado that's turned to mush, and one that you have mushed up before you have put it in. Is there? If so, I'd like to learn. I've never been one to run from the truth -- or admit that I have misunderstood the question -- it's part of learning and growing as a person. so let me know if I'm wrong. Thanks! paul. > > > Dream Well. Travel Well. May you Walk Your Path in Beauty. > > " Somewhere, something incredible is waiting to be known. " Carl Sagan. > > >________________________________ > > > >To: sproutpeople > >Sent: Thursday, March 1, 2012 2:48 PM > >Subject: Re: Freezing avocados > > > >I beg to differ. While whole avos don't freeze well, I have had great success putting ripe avos in the foodprocessor with some lemon or lime juice and pureeing them, then putting the puree in a jar in the freezer. The thawed puree is the same consistency and flavor as the unfrozen puree. > >Meghan > > > > > > > >> Avocado's don't freeze well at all - even 'green' ones will come out with mushy > >> flesh - the water pierces the cell wall, and what you get is mush, > >> unless they are very green. Ripe ones WILL come out ready for mushing up - but not for slicing or using as 'presentation' food. . > >> > >> The lemon is simply an acid to keep the avocado from turning brown - you > >> can use fresh apple cider vinegar if you wish - often the BRAGG brand > >> with the live mother is best since you can use the mother to turn wine > >> and fruit juices into vinegar as well. Use just a drop of two - you > >> don't need much - > >> > >> The use of Vinegar is of long standing in keeping things from oxidizing > >> -- one of the TRUE secrets of Borsch is NOT the beet which takes the > >> prominent front seat with cabbage and other greens, but the use of > >> vinegar which helps preserve many of the vitamins during the cooking > >> process. It is also used in the preservation of other things which we > >> call 'pickled' -- from beef and lamb and pork to sea food, fruits, and > >> vegetables. > >> > >> how to tell if Avocados are 'ripe' -- here is the easiest way - use a LIGHT hand -- just GENTLY and BARELY touch the skin -- it should have just a > >> TINY give to it - and feel soft, like a woman's breast under the skin. > >> It should be soft but firm - not mushy at all, that is a sign of over-ripeness. Ask the produce guy to show you > >> the difference between an avocado that's ready TODAY and one that is > >> going to be ready tomorrow -- and one the day after -- they are very > >> easy to tell apart. And a good produce man should be able to tell the > >> difference -- be VERY careful to not squeeze too hard. If YOU squeeze > >> too hard you will cause a bruise to develop, which will develop over a > >> period of several hours, and turn brown under the skin over night. So > >> that is why it's important to feel the fruit all over for a generalized > >> 'firmness' without any 'soft' spots. Just ask someone in produce to > >> 'confirm' your finding - so YOU pick out the avocado's you think are > >> ripe > >> and then have the produce person double check you -- and that way you'll learn FAR faster than if you tried to follow their lead as they often > >> don't have the words to explain to you how to do what they do > >> automatically. > >> > >> Now there MAY be a way to find out of a tomato is ripe or not without > >> pulling off the stem, but the only way I know of to tell is if the fruit > >> FALLS off the vine, then it's ripe. And no one in produce is going to > >> tell you that. And again the only way to really tell if a Cantaloupe or > >> other Mellon of the same family is ripe is to feel the end - no more > >> tapping the side of the fruit, as that simply bruises it - perhaps on > >> some older fruit varieties, but with the advent of truck farming, that > >> is no longer the best way, you will get a fruit that is ripe TODAY or > >> TOMORROW and then goes over ripe. If you feel the end of the melon - > >> you'll be able to KNOW which is a ripe melon and which is not - and if > >> ANY ARE. Some melons are now bread so that they really never ripen from > >> outward signs, and you have to use your nose right up on the flowering > >> end - not the most sanitary way to find out, especially if there's a cold going around. > >> > >> So that's why you use vinegar, lemon, orange, lime, mandarins, -- > >> anything that is high in acid content on your avocados. Also, this time > >> of year when most avocados are not ripe you run the problem of getting > >> 'strings' on the inside like celery, only not as tough - just a bit > >> bothersome if you are trying to mix up a dip of some kind. My advice is > >> to wait until they com into season -- and if you get them 'green' then > >> you go through the same process you use as when ripening bananas or > >> tomatoes - (smile) . > >> > >> Dream Well. Travel Well. May you Walk Your Path in Beauty. > >> > >> " Somewhere, something incredible is waiting to be known. " Carl Sagan. > >> > >> Dream Well. Travel Well. May you Walk Your Path in Beauty. > >> > >> " Somewhere, something incredible is waiting to be known. " Carl Sagan. > >> > >> >________________________________ > >> > > >> >To: sproutpeople > >> >Cc: stitchngirly > >> >Sent: Thursday, March 1, 2012 12:27 PM > >> >Subject: Re: Freezing avocados > >> > > >> > > >> > > >> >What is their consistency when thawed? Is the lemon juice for flavor or to preserve the integrity of the avocado somehow? Can it be left out? Also, when are they apt to be the cheapest (i.e., growing season)? I'm just now interested in buying them for the first time ever (never did make any guacamole in my lifetime, LOL), mainly because of that great chocolate pudding! Have been paying anywhere from $1.29 to close to $2 for them and definitely want to get them cheaper. If they can be frozen, so much the better!! Just don't want to lose flavor, texture, etc., once they're thawed. > >> > > >> >Thea > >> > > >> >---- stitchngirly wrote: > >> >> Melody. when they go on sale I buy 10 or 15 of them, mash them up with a little lemon juice and put them in storage containers that hold about a cup and freeze them. I've done this a long time and always have avacados when I want them. It works really good. :~) > >> >> > >> >> > >> >> > >> > > >> > > >> > > >> > > >> > > >> > >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 1, 2012 Report Share Posted March 1, 2012 I am with on this one. I've been freezing ripe avacados for years. I mash them with a fork mixing in a little lemon juice and then freeze them in amounts that I will use. I then double bag the containers in a freezer ziploc bag and take out what I want. It's just like when I put it in the freezer. I don't know about whole or sliced but then I don't use it that way. I'm very happy freezing them. I found out they were feezable when I bought it at Sam's Club as a frozen " thaw then squeeze it to mix the contents " kit for guacamole that was really good. They stopped selling it so I started freezing my own. > > I beg to differ. While whole avos don't freeze well, I have had great success putting ripe avos in the foodprocessor with some lemon or lime juice and pureeing them, then putting the puree in a jar in the freezer. The thawed puree is the same consistency and flavor as the unfrozen puree. > Meghan Quote Link to comment Share on other sites More sharing options...
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