If you ever feel like you have too many cheap avocados lying around when they’re in season (I know, too many avocados is hard to believe!), then start loading up your freezer. Last night I made a giant batch of 12 avocado guacamole — we ate some, and froze three packs of it in one quart freezer bags against a later time when avocados may be less plentiful or ripe. (Just don’t add tomatoes, because they get watery when you freeze them.) Thaw overnight in the fridge or just place the bag in a bowl of warm water to thaw out, then add chopped fresh tomatoes if desired.
Alternatively, Jennifer suggests: “I had to weigh in here-Avacados freeze so well! I stock up whenever they go on sale. (I have been avocado hoarding weekly at Aldi.) They should be at peak ripeness. Cut them in half, remove the seed (pit?) and I leave the peel on for more convenient thawing. I lay mine on a pan to freeze and then dump them into a freezer bag. They retain their color and texture well. I just pull them out as needed!”