When frozen appropriately, avocados last for months with their fresh taste preserved. Use them to make guacamole, in salads, dips and dressings or to top sandwiches. Freezing avocados requires special care, as the end result can become brown and unappetizing. The producers of Haas avocados and the National Center for Home Food Preservation both recommend pureeing avocados before freezing for the best outcome. Freezing the avocados whole or in slices, or in prepared guacamole is not recommended.
Wash the outside of the avocados under cool running water and wipe them dry with a clean towel.
Cut the avocados in half with a sharp knife, slicing lengthwise from the narrower end down the center. Twist and rotate the avocados to pull the two halves apart.
Position a spoon underneath the pit and push it out. Discard the pit.
Scoop the avocado flesh out of the peel with a spoon.
Place the avocado flesh into a food processor or blender.
Add 1 tbsp. of lemon or lime juice per avocado to the blender or food processor.
Puree the avocados and the juice until the mixture is smooth to evenly distribute the juice with the avocados. This prevents the avocados from turning brown while frozen.
Scoop the pureed avocados into a freezer-safe, air-tight container, leaving at least 1/2 inch of headspace to allow for expansion. Seal the container tightly, squeezing out any excess air, if necessary.
Place the container in the freezer.
Mark the date on the container before you freeze it.
Use frozen avocado within five months of storing.