When you know your avocados are in their peak ripe stage but you’re not ready to use them yet, there’s no reason to let them go to waste. Instead, this is the optimal time to freeze them before they turn brown and mushy.
For the best results, this is what celebrity nutritionist Kelly LeVeque does: “If I have leftover avocados, I’m cutting them into quarters, spraying them with water or lemon water, and putting them into a freezer bag for smoothies,” she explains. If you have a blender handy, you can also purée the avocados first, so they’re especially easy to bake into treats.
A warning, though: The avocados that you take out of the freezer aren’t going to be the firm, ripe ones you put in. Freezing them makes them a little mushier, so while you probably won’t want to make them the centerpiece of your tacos, they’re ideal for throwing into smoothies or using in baking.
However you do it, just don’t waste them! Not only can they be pricey, but they’re a “nutritional gold mine”, playing host to over 14 minerals, complete proteins, vitamins, and omega-3s.
