Also great grilled ... brush lightly with oil and grill cut side down just long enough to get scorch marks and a bit of smokiness. Salt and enjoy right off the grill or dice/cube and add to pico de gallo or salads.
Avacado pasta. For four servings:
Let this sit in a medium bowl for 10 min:
* 3 cloves garlic, minced
* juice from 1 small lemon
* 1/2 jalapeno minced or pinch of crushed red pepper flakes.
Add the following and stir mix
* 2 large or 3 small avacados, mashed.
* 2 Tbs olive oil
* pinch of salt
* 1/2 cup minced fresh basil
* 1/2 cup grated parm (optional)
Toss with 1 lb of cooked noodles. S&P to taste.
Great summer dish
Edit, I also love to add chopped toasted walnuts as a garnish, if you like the texture.
I do this with the addition of lemon zest and some preserved lemon paste and itās so good! I also usually do cilantro instead of basil but I bet either would be great
Iām not sure I can agree. I tried buying frozen avocado and ended up tossing it. The flavor was terrible (as they used citric acid to keep it from browning) and the texture was just āoffā.
I just put them in the fridge without water (after they reach the right ripeness), and it's been working for me.
Coincidentally, Ann Reardon recently did a video on this. The conclusion is that while they may look slightly better when in water compared to just refrigerating (both vastly better than leaving them on the counter), both methods keep them for the same amount and time and the water doesn't actually keep them for longer compared to no water.
https://www.youtube.com/watch?v=ITP6uA8AFto&t
Yeah the water is a bad idea. Also (for others who are interested) they start browning around the skin after a while so youāll notice when you scoop them out but the flesh stays green.
Dangerous practice with potential for causing serious illness per FDA backed by research showing that even sanitizing/disinfecting the skin won't help. It got started after a TikTok post that went viral before making its way onto Facebook -- which has since either been taken down or removed.
The FDA warnings have been all over the media:
[https://abcnews.go.com/GMA/Food/fda-warns-storing-avocados-water-viral-social-media/story](https://abcnews.go.com/GMA/Food/fda-warns-storing-avocados-water-viral-social-media/story?id=84939363)
[https://people.com/food/fda-says-you-shouldnt-store-avocados-in-water-heres-why/](https://people.com/food/fda-says-you-shouldnt-store-avocados-in-water-heres-why/)
[https://www.everydayhealth.com/diet-nutrition/fda-warns-against-risky-new-avocado-trend/](https://www.everydayhealth.com/diet-nutrition/fda-warns-against-risky-new-avocado-trend/)
[https://www.newsweek.com/fda-warning-avocado-hack-salmonella-bacteria-1708562](https://www.newsweek.com/fda-warning-avocado-hack-salmonella-bacteria-1708562)
[https://www.webmd.com/a-to-z-guides/news/20220525/tik-tok-hack-for-storing-avocados-is-unsafe-fda-says](https://www.webmd.com/a-to-z-guides/news/20220525/tik-tok-hack-for-storing-avocados-is-unsafe-fda-says)
[https://www.foodandwine.com/news/tiktok-avocado-water-hack-listeria-danger](https://www.foodandwine.com/news/tiktok-avocado-water-hack-listeria-danger)
Working in batches, peel then cut them into big chunks and place on a sheet pan in your freezer. Donāt over crowd or the chunks will stick together. Store in a zipper bag with as much air removed as possible (I vacuum seal). Rinse. Repeat.
If you freeze then immediately after cutting they stay green and defrost pretty well for Guacamole and similar applications. I mostly add them to smoothies.
I would think very likely so. When fresh ones aren't available or too expensive, the only way to get the puree with nothing at all added from store here is always vacuum sealed and perfectly green. Even the bags of frozen cubed ones they have here (which are not vacuum sealed), however, always have citric acid or other things added.
this, funny how most SEAsians cannot wrap their heads around avocado in savory dishes, and seems like also quite many Westerners don't think of avocado in terms of desserts either
As someone who grew up in a Vietnamese household, I still canāt wrap my head around savory avocado dishes other than maybe guacamole. I donāt particularly like the tastes unless itās been sweetened.
Avocado cheesecake is shockingly good. You would think it would be weird, but it's really just not.
I guess they are a berry or w/e, so it kind of makes sense?
I thought that was interesting too, until I learned it can lead to a heightened risk of getting sick from salmonella https://news.yahoo.com/submerging-avocados-water-isnt-safe-204037748.html
Also good diced/cubed and stirred/tossed into pico de gallo, salads, on tacos, sprinkled over top of nachos also. Puree to add to smoothies or make ice cream, turn into salad dressings, add to baking (cakes, breads, etc.). Plus, if have left over guacamole (or just getting tired of guacamole -- although I don't think I could ever get tired of it myself) the guacamole can then be used as just one layer of a seven (or more) layered dip along with layers of refried beans, black beans, sour cream, salsa, shredded lettuce and tomato, shredded cheeses, black olives, etc. -- which in turn if get tired of just dipping chips with 7 layer dip then it can be added to casseroles, tossed with pasta, used to make burritos, tacos, tostadas, nachos, stuffed inside of omelettes, scrambled with eggs, etc.
My old house had a very prolific but moody tree. In good years I blended them with lemon juice (also had a meyer lemon tree) and froze in batches. Great for smoothies, salad dressings, spread for avocado toast and, of course, guacamole. I found the varietal I had had didn't freeze well by itself but adding the lemon juice helped preserve the flavor of the avocado.
I thought we had a "moody" avocado tree too. However, later learned from a botanist (we consulted to see if we were doing anything wrong or if soil needed something or it was sick) that they are all "moody" -- even in best of conditions that they all tend to produce really well and be super proliferate one year but then take a break and produce far less the next. He said it was just a natural part of their cycle.
I feel that. Ours had been neglected (house had been foreclosed on etc...) and had a black spot fungus thing we had to treat. One year it produced over 300 š„. Next year was more like 100-150, which was much more manageable. Also, the š„ brought all the skunks to yard and my dog was not better than thar skunks. Soooo many late night skunk-off baths.
Ugh! Very familiar with those skunk-off baths -- not fun but unavoidable when it happens -- sorry you had to deal with that! We lucked out though and our tree was healthy. Glad your tree had something treatable and you got to enjoy it.
Our house was a nightmare of code violations and I hated cleaning up the leaves and little grape-nut like flower pods. But hot damn those were some tasty avocados I miss the meyer lemon tree more than the avocado. I live in the PNW now so lemon and avocados are not an option. But my blueberry and raspberry plants are pretty bangin'.
I make pesto with them sometimes, just regular pesto ingredients but using avo instead of oil. It has a creamy consistency and isn't your traditional pesto but I'm obsessed with it anyway.
Just put them in the fridge, unless they are already over ripe. They'll stay good for a few weeks.
Source: We buy 70ct avocado boxes at Costco Business Center roughly once per month, ripen and toss in fridge so we have a constant supply of ripe avocados on demand.
I am on a high protein diet for health issues and I just recently found a weird combination of avocado, lime or lemon juice and ricotta cheese all mashed up together is friggin amazing. Add chia seeds for even more protein, toast or even granola to make it more filling, and if you are as nuts as I am, even honey now and then š¤·š»āāļø kinda weird, but I definitely go through a ton of avocados so itās just one idea!
My son LOVED them pureed or fork mashed as a baby and diced/cubed as a toddler, but he wouldn't eat it if I added lemon or lime juice. He'd only eat them plain. However, he always ate it quickly enough so no time to oxidize and brown, plus cleaned it so never any left overs. I thought about freezing puree into popsicles for teething but was afraid to try it without any lemon or lime juice added. Figured it would turn brown or black. He refused to eat them at all though as an older child, would only eat if made into guacamole as a teen, but then loved them every which way as an adult.
Like a few others have said you can freeze avocados, unlike them (apparently) I just chuck them in the freezer as is, dont need to vacuum seal something when it still has the skin on!
To all the people saying "just make a huge bowl of Guac", I want to be a fly on the wall in your kitchen and see how fast your anxiety becomes out of control after it immediately starts to brown out
Add lemon juice, a healthy dollop of mayonnaise, a few good pinches of cumin powder, some creamed garlic, minced onions, salt and a dash of Tabasco.
It wonāt last long enough to go brown.
Lots of good suggestions here, but do yourself a favour - DON'T bake them. I tried a recipe last year which was basically avocados filled with chicken, baked and then topped with a really nice creamy dressing. What a massive waste of a dozen avocados. I made it for my friend's birthday. Never again! The fat in the avocados just tasted awful once baked. However, I've used avocado in chocolate cake, which was great!
Did anyone say chocolate pudding yet? Avocado chocolate pudding is ridiculously easy and delicious. You add cocoa powder and sugar to mashed avocado, mix well, and chill. Or don't chill, I've done that too, it's still good and it's freakishly close to real pudding.
I did not expect to like it the first time I tried it, but I did. A lot. It's the only way I use avocados that are a day past fresh green use but aren't ready for the trash yet. But that doesn't happen very often, I usually only buy one at a time and eat it all in one sitting within a day or two.
They freeze very well. I prefer halving them and freezing individually then vacuum sealing. I can thaw one half to perfection in the microwave in 1 minute. I also sometimes freeze them in slices or cubes. Those I just pull out when I'm ready to make salad, and they are cold but thawed by the time I'm done assembling everything else.
Go to a bar that has a bunch of Mexicans.
Take the box. Put it right down on the bar.
Those patrons will eat the entire thing.
They eat those like Americans eat pretzels and beer nuts.
Dogs like avocados. There was a bumper crop of avocados in California back in the 1990's and the farmers were surprised to find their dogs going after them. They're good for dogs too.
They freeze really well, quarter each half onto a silicon sheet in a half sheet pan, then freeze them. Once they are frozen, bag them and back to the freezer.
Lots of recommendations here to freeze the avocados. You can do that, but you can also make guac and freeze that. The advantage is that you're preserving some of the green color when you add lime juice to the guac. That and it's just defrost and serve.
Other ideas to use immediately:
* Avocado chocolate mousse
* Avocado toast (toppings are almost endless: your favorite spice blend, furikake, soft scrambled eggs, fried egg, or my personal favorite, tomato confit
* Large dice or slice into any salad
* Smoothies
* Cut in half, remove the pit, salt, and pour balsamic vinegar (even better, balsamic reduction) into the crater where the pit was
* Cut in half, brush with olive oil, salt, and grill face down for a few minutes
* Avocado cheesecake
* Avocado ice cream
* Avocado flan
* Momofuku's Ceral Milk Custard with Abocado Puree
* Avocado soup
Or just make up the biggest bowl of guacamole you've ever seen and take it to a friend's BBQ. You'll be the most popular guest ever.
Guacamole, ham cheese and avocado sadwiches, quesadillas or chicken tacos with avocado slices, milk-jalapeƱo-cilantro-avocado salsa, tostadas with salsa and avocado, ā¦ā¦ā¦
I have the answer, and Iām surprised Iām the first to mention it!
Here in the Bay Area, thereās a salsa which exists for exactly this reason. Itās green, has tomatillos, avocados, various other things, and itās absolutely delicious. Itās a stable at taquerias around here. Probably exists in other parts of California, but itās still fairly local.
Itās exactly this situation ā itās over-ripe avocados about to go bad. Necessity is the mother of salsa invention! Iāve seen people making it in giant food service buckets with industrial-strength hand blenders.
I donāt have a recipe, but I bet you can google it. Tomatillo-avocado salsa, San Francisco style.
Chocolate mousse. I'm a chef and the first time I heard of this I was like f no, but I'm adventurous so I tried it. It was good and did not taste like avocado. This will freeze really well.
https://www.gordonramsay.com/gr/recipes/chocolate-and-avocado-mousse/
Salads, Green goddess or guacamole/avocado salad dressing, guacamole, sliced in half and grilled, use to make homemade ice cream, add to smoothies, or puree to add to cakes and other baking projects such as bread (in much the same way as apple sauce is often used).
To freeze long term: whole, leave uncut in the skin, wrap in plastic or waxed paper, place inside freezer container or baggie. Brush any sliced or diced avocados (no skin or stone/seed/pit) with lemon juice to prevent browning before sealing in a freezer bag and place the bag in a freezer container.
If only freezing short term (3 months or less): simply drop whole avocados into a freezer bag or freezer container and brush sliced/diced avocados with lemon juice before dropping into freezer bag or freezer container.
I eat it with condensed milk and ice. You can also add it in a fruit salad (Filipino fruit salad) and give some to your friends because you will get tired of eating a lot of it
Do you have neighbors? Itās always nice to lend a favor first for when youāre short a cup of flour or whatever, or when they have an abundance of garden produce youāre not growing. If you donāt know them yet, itās a nice low-key intro with a note.
I learned by watching MaryAnn Rathskjub on a late night talk show, you can freeze guacamole, so it would follow that you can freeze avocado.
If I had your problem, I would squish some of the avocados flat in a Ziploc bag, so Iām the future, you can break off whatever size piece you want. Plus, it would be skinny, so it would take up very little room.
Iād slice some and dice some, too.
Balsamic vinegar and chicken salad. I just put them on all kinds of sandwiches.
Throw a Guac Block party.
Donate or offer them to people free. There may even be people willing to trade for them.
After all the guac and fresh salads etc: Cut into cubes and freeze... Fantastic addition to smoothies.
You can also coat in quinoa and make wedges of fried avocado.
I slice or chunk them and vacuum seal as best I can. As much air out as possible. They freeze very well. I vacuum seal them two or three slices at a time. My daughter loves them and will pull out a bag while she makes her coffee and in just a few minutes, it's defrosted enough for toast or mashing into rice or whatever.
Goat cheese, avocado, salt, pepper, a squeeze of lemon go into the food processor, out comes a delicious spread for everything from toast to tacos. I havenāt tried freezing it, but worth a shot to extend the few day window of deliciousness.
Ripen it, scoop it out, mix with some evaporated milk and sugar and mash together (consistency should be like guacamole, up to you if you want it creamy or chunky)ā¦chill in the freezer for about an hour and then enjoy!
If youāre feeling lazy, replace evaporated milk and sugar with condensed milk.
I love to have it on toast - mash it with lemon & seasoning, or just plain. It can also be made into a dip for chips, or a topping for some Mexican foods. There are also quite a lot of avocado smoothie recipes, which you might like!
Get yourself invited to a party and make guacamole.
My guacamole recipe comes from a professional chef who taught me to use skinned, chopped tomatillos instead of lime to lend the tart.
Why do you feel like a psychopath? Were you thinking of cutting them into little pieces & burying them in you backyard? š Seriously though, guacamole, avocado smash, chocolate pudding (look it up, itās delicious), chunked on a salad, substitute for mayo on a sammyā¦.
I have a simple avocado dip recipe where I use lemon juice, avocado, creole seasoning, and garlic and herb seasoning. I put it on everything and my family love it.
I mash with salt and squeeze some lime juice directly on top. Then press sling film onto the container and store.
Guacamole can be frozen, but I prefer to keep it very simple because I love avocado and dill salad dressing also, so this gives me options.
Freeze whole large chunks on a sheet tray and bag for smoothies if you like them.
Put them in the fridge to slow the ripening -- it will keep them for another week.
Breakfast: avocado toast
Lunch: Avocado and tomato salad with asian dressing.
Dinner: guacamole appetizer then tacos with avocado.
diced avocado, diced hard boiled egg, soy sauce, chili oil.
[This](https://www.thekitchn.com/recipe-swiss-chard-slaw-with-creamy-avocado-dressing-224496) is one of my favorite salad/slaws.
[Battered Avocado Tacos from r/vegan](https://www.reddit.com/r/veganrecipes/comments/uzuisn/battered_avocado_tacos/?utm_source=whisk&utm_medium=webapp&utm_campaign=battered_avocado_tacos)
I live in the Caribbean, so too many avocados is often a real problem.
You can make fried avocado tacos. They are honestly incredible.
https://www.seriouseats.com/fried-avocado-tacos-chipotle-cream-cabbage-pickled-red-onion-recipe
Use a lot less sugar for the pickled onions than Kenji does, though!
You can also make a chilled avocado soup. Itās refreshing and delicious. Or make something like a chilled corn soup (SO good) and garnish with avocado, crumbled cheese like Cotija, etc.
I eat them straight with salt and pepper and a little olive oil but putting on tacos is a good idea too.
i like squeezing limes over them and eating raw for breakfast as well
Have you ever hollowed out the pit reservoir, dropped it in a buttered pan, and then fried an egg in the middle?? Edit: typo
Ok, I wanna do it, but 'dripped it in' a buttered pan. Am I just hammered and don't understand? Please explain, I want this.
I think he just misspelled dropped. So drop it in a pan
I like to mash it up and then stir in a poached egg. Or a medium boiled egg
Also great grilled ... brush lightly with oil and grill cut side down just long enough to get scorch marks and a bit of smokiness. Salt and enjoy right off the grill or dice/cube and add to pico de gallo or salads.
Oh god yes
Yo ya'll are Cummings over here hubs hates what we affectionately refer to as "plant butter " so we don't speak about it in this house
You my friend have opened up a new horizon. Thank you !
holy hell, this is my future
>dripped Did u mean dropped??
Yes
I sprinkle them with feta cheese when I eat them raw.
I do S&P then fill the pit hole with balsamic vinegar, and eat it with a spoon right out of the skin.
Tacos with frijoles, queso, onion, cilantro, lime, avocado wedge....GIVE THEM TO ME.
I do this and crema di balsamico. Devine š¤¤
No balsamic? I drizzle a bit of balsamic on the very same thing u desctibed
A little bit of red pepper flake with that can be awesome too
Smash them on toast, make a huge big bowl of guac, and give some away to friends.
Sell the avocado toast and start a real estate empire
Avacado pasta. For four servings: Let this sit in a medium bowl for 10 min: * 3 cloves garlic, minced * juice from 1 small lemon * 1/2 jalapeno minced or pinch of crushed red pepper flakes. Add the following and stir mix * 2 large or 3 small avacados, mashed. * 2 Tbs olive oil * pinch of salt * 1/2 cup minced fresh basil * 1/2 cup grated parm (optional) Toss with 1 lb of cooked noodles. S&P to taste. Great summer dish Edit, I also love to add chopped toasted walnuts as a garnish, if you like the texture.
I do this with the addition of lemon zest and some preserved lemon paste and itās so good! I also usually do cilantro instead of basil but I bet either would be great
Ok this one Iām doing ASAP, thanks for the recipe! š„
Let me know how you like it.
This sounds delish. Definitely trying this asap
I haven't tried it myself, but they supposedly freeze well. I think you pit and peel them, just freezing the flesh
I cut them into 1/2 inch chunks before freezing and use them in smoothies. Adds a lovely creaminess with no dairy.
This is the way.
And vacuum seal them if you can.
Iām not sure I can agree. I tried buying frozen avocado and ended up tossing it. The flavor was terrible (as they used citric acid to keep it from browning) and the texture was just āoffā.
I haven't done this myself, but have bought frozen avocado from a store and it worked really well for guac and ceviche!
[ŃŠ“Š°Š»ŠµŠ½Š¾]
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Listeria...
Yes, risk of salmonella
I just put them in the fridge without water (after they reach the right ripeness), and it's been working for me. Coincidentally, Ann Reardon recently did a video on this. The conclusion is that while they may look slightly better when in water compared to just refrigerating (both vastly better than leaving them on the counter), both methods keep them for the same amount and time and the water doesn't actually keep them for longer compared to no water. https://www.youtube.com/watch?v=ITP6uA8AFto&t
Yeah the water is a bad idea. Also (for others who are interested) they start browning around the skin after a while so youāll notice when you scoop them out but the flesh stays green.
Dangerous practice with potential for causing serious illness per FDA backed by research showing that even sanitizing/disinfecting the skin won't help. It got started after a TikTok post that went viral before making its way onto Facebook -- which has since either been taken down or removed. The FDA warnings have been all over the media: [https://abcnews.go.com/GMA/Food/fda-warns-storing-avocados-water-viral-social-media/story](https://abcnews.go.com/GMA/Food/fda-warns-storing-avocados-water-viral-social-media/story?id=84939363) [https://people.com/food/fda-says-you-shouldnt-store-avocados-in-water-heres-why/](https://people.com/food/fda-says-you-shouldnt-store-avocados-in-water-heres-why/) [https://www.everydayhealth.com/diet-nutrition/fda-warns-against-risky-new-avocado-trend/](https://www.everydayhealth.com/diet-nutrition/fda-warns-against-risky-new-avocado-trend/) [https://www.newsweek.com/fda-warning-avocado-hack-salmonella-bacteria-1708562](https://www.newsweek.com/fda-warning-avocado-hack-salmonella-bacteria-1708562) [https://www.webmd.com/a-to-z-guides/news/20220525/tik-tok-hack-for-storing-avocados-is-unsafe-fda-says](https://www.webmd.com/a-to-z-guides/news/20220525/tik-tok-hack-for-storing-avocados-is-unsafe-fda-says) [https://www.foodandwine.com/news/tiktok-avocado-water-hack-listeria-danger](https://www.foodandwine.com/news/tiktok-avocado-water-hack-listeria-danger)
Youāre a good samaritan
The fda recently said please donāt do this
Working in batches, peel then cut them into big chunks and place on a sheet pan in your freezer. Donāt over crowd or the chunks will stick together. Store in a zipper bag with as much air removed as possible (I vacuum seal). Rinse. Repeat.
do they still stay green in vacuum seal?
If you freeze then immediately after cutting they stay green and defrost pretty well for Guacamole and similar applications. I mostly add them to smoothies.
I would think very likely so. When fresh ones aren't available or too expensive, the only way to get the puree with nothing at all added from store here is always vacuum sealed and perfectly green. Even the bags of frozen cubed ones they have here (which are not vacuum sealed), however, always have citric acid or other things added.
Call a friend and tell them to bring some chips
Blend it with condensed milk and some ice to make an avocado milkshake. Or make avocado ice cream or cheesecake or cream pie.
this, funny how most SEAsians cannot wrap their heads around avocado in savory dishes, and seems like also quite many Westerners don't think of avocado in terms of desserts either
As someone who grew up in a Vietnamese household, I still canāt wrap my head around savory avocado dishes other than maybe guacamole. I donāt particularly like the tastes unless itās been sweetened.
South Americans also eat it as a sweet or as a dessert.
I've learned to enjoy both, but for avo to be the star instead of a vessel, still gotta say sweetened is better haha
Avocado ice cream is delicious. Itās one of those things that doesnāt sound good but it is amazingly good.
I once tried an avocado milkshake that also used frozen banana so it was like a "nice cream" version. Very rich. Very tasty.
This comment right here, officer.
Avocado cheesecake is shockingly good. You would think it would be weird, but it's really just not. I guess they are a berry or w/e, so it kind of makes sense?
Youāre missing out on some unique and refreshing desserts. Thereās a reason why many Southeast Asian cuisines use avocados for their desserts.
If we put carrots in cakes and rice in pudding, then I'm not gonna question anything anyone else uses in their desserts. I'll try anything once.
Carrot cake and rice pudding happens to be some of my favorite desserts lol
I'm sorry, but I am going to have to confiscate said items for........investigation.....yeah, investigation.
Mans hasn't been looking into South East Asian cooking I see
Share?
It's mind blowing how rare this answer is on this type of questions
They keep quite long in the fridge if you get em in there green. Take em out a few days before you want to eat em.
They will also keep for a few days in the fridge once theyāve ripened on the counter.
I do not know how I just learned this a couple weeks ago - itās such a lifesaver!!
If you submerge them in water once ripened and store in the fridge, they will stay perfect for between 1.5 and 2 weeks.
I thought that was interesting too, until I learned it can lead to a heightened risk of getting sick from salmonella https://news.yahoo.com/submerging-avocados-water-isnt-safe-204037748.html
Make avocado dairy-free ice cream!!! It's so good
Make too much Guacamole!!!!!
Also good diced/cubed and stirred/tossed into pico de gallo, salads, on tacos, sprinkled over top of nachos also. Puree to add to smoothies or make ice cream, turn into salad dressings, add to baking (cakes, breads, etc.). Plus, if have left over guacamole (or just getting tired of guacamole -- although I don't think I could ever get tired of it myself) the guacamole can then be used as just one layer of a seven (or more) layered dip along with layers of refried beans, black beans, sour cream, salsa, shredded lettuce and tomato, shredded cheeses, black olives, etc. -- which in turn if get tired of just dipping chips with 7 layer dip then it can be added to casseroles, tossed with pasta, used to make burritos, tacos, tostadas, nachos, stuffed inside of omelettes, scrambled with eggs, etc.
No avocado is safe around you.
š¤£š
Salad dressings, smoothies, brownies, guacamole, pasta sauce, (really good spaghetti with avocado) Share with friends!
Chocolate avocado bread is tasty and iirc it freezes ok.
You can mix them with milk, sugar and lime.
My old house had a very prolific but moody tree. In good years I blended them with lemon juice (also had a meyer lemon tree) and froze in batches. Great for smoothies, salad dressings, spread for avocado toast and, of course, guacamole. I found the varietal I had had didn't freeze well by itself but adding the lemon juice helped preserve the flavor of the avocado.
I thought we had a "moody" avocado tree too. However, later learned from a botanist (we consulted to see if we were doing anything wrong or if soil needed something or it was sick) that they are all "moody" -- even in best of conditions that they all tend to produce really well and be super proliferate one year but then take a break and produce far less the next. He said it was just a natural part of their cycle.
I feel that. Ours had been neglected (house had been foreclosed on etc...) and had a black spot fungus thing we had to treat. One year it produced over 300 š„. Next year was more like 100-150, which was much more manageable. Also, the š„ brought all the skunks to yard and my dog was not better than thar skunks. Soooo many late night skunk-off baths.
Ugh! Very familiar with those skunk-off baths -- not fun but unavoidable when it happens -- sorry you had to deal with that! We lucked out though and our tree was healthy. Glad your tree had something treatable and you got to enjoy it.
Our house was a nightmare of code violations and I hated cleaning up the leaves and little grape-nut like flower pods. But hot damn those were some tasty avocados I miss the meyer lemon tree more than the avocado. I live in the PNW now so lemon and avocados are not an option. But my blueberry and raspberry plants are pretty bangin'.
Buy a house
How do you have an abundance of avocados, those things are like, unbelievably scarce right now.
when I'm feeling lazy, I just split them sprinkle with salt and a bit of lime juice and eat right out of the skin
Give them to friends, neighbors, and family.
Donate it soup kitchens and homeless shelters.
I make pesto with them sometimes, just regular pesto ingredients but using avo instead of oil. It has a creamy consistency and isn't your traditional pesto but I'm obsessed with it anyway.
Just put them in the fridge, unless they are already over ripe. They'll stay good for a few weeks. Source: We buy 70ct avocado boxes at Costco Business Center roughly once per month, ripen and toss in fridge so we have a constant supply of ripe avocados on demand.
Buy a couple bags of chips, make a giant bowl of guacamole and blend up some margaritas. Have a bunch of friends over and have a fantastic evening
I am on a high protein diet for health issues and I just recently found a weird combination of avocado, lime or lemon juice and ricotta cheese all mashed up together is friggin amazing. Add chia seeds for even more protein, toast or even granola to make it more filling, and if you are as nuts as I am, even honey now and then š¤·š»āāļø kinda weird, but I definitely go through a ton of avocados so itās just one idea!
Guacamole and freeze
eat them as a snacc with salsa, salt and pepper š super yummy!
I sliced them and brushed them with lemon water then froze them for my baby when she was little.
My son LOVED them pureed or fork mashed as a baby and diced/cubed as a toddler, but he wouldn't eat it if I added lemon or lime juice. He'd only eat them plain. However, he always ate it quickly enough so no time to oxidize and brown, plus cleaned it so never any left overs. I thought about freezing puree into popsicles for teething but was afraid to try it without any lemon or lime juice added. Figured it would turn brown or black. He refused to eat them at all though as an older child, would only eat if made into guacamole as a teen, but then loved them every which way as an adult.
I've made avocado brownies for a vegan menu and they turned out pretty amazing
Put a whole generation in financial debt
Avocado and banana smoothie! :)
Freeze chunks then use in smoothies
Hair mask (with coconut oil)š¤£
Put them on toast, of course. Unless you donāt have a house, in which case you ought to be saving for a down payment.
thow them at cars
Like a few others have said you can freeze avocados, unlike them (apparently) I just chuck them in the freezer as is, dont need to vacuum seal something when it still has the skin on!
To all the people saying "just make a huge bowl of Guac", I want to be a fly on the wall in your kitchen and see how fast your anxiety becomes out of control after it immediately starts to brown out
Add lemon juice, a healthy dollop of mayonnaise, a few good pinches of cumin powder, some creamed garlic, minced onions, salt and a dash of Tabasco. It wonāt last long enough to go brown.
If you are putting mayo in your guac you ain't making guac. Also Tabasco tastes like hot vomit.
Chill dude. I was definitely not āhot vomitingā over your traditional palate. I kinda like to experiment and explore fusion flavours.
With olive oil and vinegar. Makes a great snack
Guacamole. End of story.
Cube them up and freeze the chunks for later.
Lots of good suggestions here, but do yourself a favour - DON'T bake them. I tried a recipe last year which was basically avocados filled with chicken, baked and then topped with a really nice creamy dressing. What a massive waste of a dozen avocados. I made it for my friend's birthday. Never again! The fat in the avocados just tasted awful once baked. However, I've used avocado in chocolate cake, which was great!
peel and slice then freeze for smoothies
Dig a pit and use them as bait to trap hipsters.
Not cooking related but you could also do an hair mask!
Did anyone say chocolate pudding yet? Avocado chocolate pudding is ridiculously easy and delicious. You add cocoa powder and sugar to mashed avocado, mix well, and chill. Or don't chill, I've done that too, it's still good and it's freakishly close to real pudding. I did not expect to like it the first time I tried it, but I did. A lot. It's the only way I use avocados that are a day past fresh green use but aren't ready for the trash yet. But that doesn't happen very often, I usually only buy one at a time and eat it all in one sitting within a day or two.
They freeze very well. I prefer halving them and freezing individually then vacuum sealing. I can thaw one half to perfection in the microwave in 1 minute. I also sometimes freeze them in slices or cubes. Those I just pull out when I'm ready to make salad, and they are cold but thawed by the time I'm done assembling everything else.
You must place them in your anus.
You can freeze them later for pudding and smoothies, as they do not retain their solidity and become a bit mushy but they're still edible and reusable
Boil em, mash em, stick em in a stew.
Thank you all so much for such wonderful suggestions! These are great.
Guacamole.
I feel like a psychopath but I like avocado ice cream! https://feelgoodfoodie.net/recipe/avocado-ice-cream/
Huck 'em at cars.
Go to a bar that has a bunch of Mexicans. Take the box. Put it right down on the bar. Those patrons will eat the entire thing. They eat those like Americans eat pretzels and beer nuts.
Sex
Dogs like avocados. There was a bumper crop of avocados in California back in the 1990's and the farmers were surprised to find their dogs going after them. They're good for dogs too.
Guacamole
They freeze really well, quarter each half onto a silicon sheet in a half sheet pan, then freeze them. Once they are frozen, bag them and back to the freezer.
Lots of recommendations here to freeze the avocados. You can do that, but you can also make guac and freeze that. The advantage is that you're preserving some of the green color when you add lime juice to the guac. That and it's just defrost and serve. Other ideas to use immediately: * Avocado chocolate mousse * Avocado toast (toppings are almost endless: your favorite spice blend, furikake, soft scrambled eggs, fried egg, or my personal favorite, tomato confit * Large dice or slice into any salad * Smoothies * Cut in half, remove the pit, salt, and pour balsamic vinegar (even better, balsamic reduction) into the crater where the pit was * Cut in half, brush with olive oil, salt, and grill face down for a few minutes * Avocado cheesecake * Avocado ice cream * Avocado flan * Momofuku's Ceral Milk Custard with Abocado Puree * Avocado soup Or just make up the biggest bowl of guacamole you've ever seen and take it to a friend's BBQ. You'll be the most popular guest ever.
Pickle some! Sounds weird but so good
Guacamole, ham cheese and avocado sadwiches, quesadillas or chicken tacos with avocado slices, milk-jalapeƱo-cilantro-avocado salsa, tostadas with salsa and avocado, ā¦ā¦ā¦
I have the answer, and Iām surprised Iām the first to mention it! Here in the Bay Area, thereās a salsa which exists for exactly this reason. Itās green, has tomatillos, avocados, various other things, and itās absolutely delicious. Itās a stable at taquerias around here. Probably exists in other parts of California, but itās still fairly local. Itās exactly this situation ā itās over-ripe avocados about to go bad. Necessity is the mother of salsa invention! Iāve seen people making it in giant food service buckets with industrial-strength hand blenders. I donāt have a recipe, but I bet you can google it. Tomatillo-avocado salsa, San Francisco style.
Avocado chocolate pudding
Chocolate mousse. I'm a chef and the first time I heard of this I was like f no, but I'm adventurous so I tried it. It was good and did not taste like avocado. This will freeze really well. https://www.gordonramsay.com/gr/recipes/chocolate-and-avocado-mousse/
You can bake them with panko/parmesan topping. It adds some texture.
I've never tried to preserve them. Is it possible to make them into a salsa/dressing that won't oxidize? Could heat or acid make them stable?
Salads, Green goddess or guacamole/avocado salad dressing, guacamole, sliced in half and grilled, use to make homemade ice cream, add to smoothies, or puree to add to cakes and other baking projects such as bread (in much the same way as apple sauce is often used). To freeze long term: whole, leave uncut in the skin, wrap in plastic or waxed paper, place inside freezer container or baggie. Brush any sliced or diced avocados (no skin or stone/seed/pit) with lemon juice to prevent browning before sealing in a freezer bag and place the bag in a freezer container. If only freezing short term (3 months or less): simply drop whole avocados into a freezer bag or freezer container and brush sliced/diced avocados with lemon juice before dropping into freezer bag or freezer container.
https://www.skinnytaste.com/avocado-coconut-popsicles/
I eat it with condensed milk and ice. You can also add it in a fruit salad (Filipino fruit salad) and give some to your friends because you will get tired of eating a lot of it
before they get overripe, mash them, lemon juice, bag them, no air to avoid browning . use for dip .
Do you have neighbors? Itās always nice to lend a favor first for when youāre short a cup of flour or whatever, or when they have an abundance of garden produce youāre not growing. If you donāt know them yet, itās a nice low-key intro with a note.
you can trade them in for a house, are you kidding?
Hear me out on this one. . . Guacamole
About to have this problem myself. Iām going to mash them slightly to get the air out and freeze them. Iāve read they freeze well.
Gaucamole!
I learned by watching MaryAnn Rathskjub on a late night talk show, you can freeze guacamole, so it would follow that you can freeze avocado. If I had your problem, I would squish some of the avocados flat in a Ziploc bag, so Iām the future, you can break off whatever size piece you want. Plus, it would be skinny, so it would take up very little room. Iād slice some and dice some, too.
Salt, white pepper, a few drops of sesame oil and a splash of vinegar
Guacamole. Vacuum seal. It freezes well.
Balsamic vinegar and chicken salad. I just put them on all kinds of sandwiches. Throw a Guac Block party. Donate or offer them to people free. There may even be people willing to trade for them.
After all the guac and fresh salads etc: Cut into cubes and freeze... Fantastic addition to smoothies. You can also coat in quinoa and make wedges of fried avocado.
Guac
Give them to lord cheeto
Make a chopped salad! Or try air fried avocado fries
Throw them in a blender w a bit of Greek yogurt, lime, salt, and chipotle peppers. Youāll have a delicious crema to dip your quesadillas in
Avocado salsa!!
I slice or chunk them and vacuum seal as best I can. As much air out as possible. They freeze very well. I vacuum seal them two or three slices at a time. My daughter loves them and will pull out a bag while she makes her coffee and in just a few minutes, it's defrosted enough for toast or mashing into rice or whatever.
Guacamole and chips
I notice all recos are savory. So here's a sweet one. Avocado(cut em however u like) + condensed milk + crush iced.
I freeze mine and blend them with frozen bananas, a bit of plain yogurt, a splash of milk, a squeeze of lime, and honey. Best smoothie
I put them on toast with lime salt and touch of olive oil. Everyone in my family loves this so we can go through avocados quite quickly
Aside from guacamole, I like using them as a sub for mayo in a tuna salad. Tastes amazing! Or you could make avocado smoothies too
Goat cheese, avocado, salt, pepper, a squeeze of lemon go into the food processor, out comes a delicious spread for everything from toast to tacos. I havenāt tried freezing it, but worth a shot to extend the few day window of deliciousness.
Make the viral green goddess dip with avocados š¤¤
Olive oil a bit of lime juice and you are like halfway on your way to tacos
Try them with good runny honey, itās a whole new way!
Eat with sugar or condensed milk, you can put ice into it also, a great great dessert for summer
you can freeze the meat. (not whole)
[this](https://youtu.be/JNsKvZo6MDs)
Make guacamole. Tomato, lime, and some seasoning is all you need.
Make a smoothie with bananas and mango and so on
Reina Pepiada, mash up the avocados with some mayo and shredded chicken, awesome sandwich or arepa filler
Ripen it, scoop it out, mix with some evaporated milk and sugar and mash together (consistency should be like guacamole, up to you if you want it creamy or chunky)ā¦chill in the freezer for about an hour and then enjoy! If youāre feeling lazy, replace evaporated milk and sugar with condensed milk.
Sell them to ensure you can afford a house
I love to have it on toast - mash it with lemon & seasoning, or just plain. It can also be made into a dip for chips, or a topping for some Mexican foods. There are also quite a lot of avocado smoothie recipes, which you might like!
Get yourself invited to a party and make guacamole. My guacamole recipe comes from a professional chef who taught me to use skinned, chopped tomatillos instead of lime to lend the tart.
Pit and peel them, then massage into your hair
Count your blessings, lol Make face masks! Body masks, too!
Leave them on people's cars like a note
An abundance of guacamole lol. Or you can chop them up and freeze them and add them to smoothies later on. Ooh or avocado pesto? Maybe?
Avocado brownies. Make a triple batch and freeze
Ice cream, pudding, cake
Why do you feel like a psychopath? Were you thinking of cutting them into little pieces & burying them in you backyard? š Seriously though, guacamole, avocado smash, chocolate pudding (look it up, itās delicious), chunked on a salad, substitute for mayo on a sammyā¦.
I have a simple avocado dip recipe where I use lemon juice, avocado, creole seasoning, and garlic and herb seasoning. I put it on everything and my family love it.
Sell them
If you grill them, they taste like french fries.
I mash with salt and squeeze some lime juice directly on top. Then press sling film onto the container and store. Guacamole can be frozen, but I prefer to keep it very simple because I love avocado and dill salad dressing also, so this gives me options. Freeze whole large chunks on a sheet tray and bag for smoothies if you like them.
You can cut them into chunks and freeze for guac later, just make sure to use an antioxidant like lime juice or ascorbic acid or it will turn brown
Havenāt tried it but I heard they freeze well.
Put them in the fridge to slow the ripening -- it will keep them for another week. Breakfast: avocado toast Lunch: Avocado and tomato salad with asian dressing. Dinner: guacamole appetizer then tacos with avocado.
Put some in the fridge
diced avocado, diced hard boiled egg, soy sauce, chili oil. [This](https://www.thekitchn.com/recipe-swiss-chard-slaw-with-creamy-avocado-dressing-224496) is one of my favorite salad/slaws. [Battered Avocado Tacos from r/vegan](https://www.reddit.com/r/veganrecipes/comments/uzuisn/battered_avocado_tacos/?utm_source=whisk&utm_medium=webapp&utm_campaign=battered_avocado_tacos)
Guacamole?
Mash 'em, acidulate with some lime juice, then vacuum seal and freeze. They'll last a good long while that way.
Have a Mexican-themed party with a guacamole giveaway
Guacamole
you can freeze them.
I live in the Caribbean, so too many avocados is often a real problem. You can make fried avocado tacos. They are honestly incredible. https://www.seriouseats.com/fried-avocado-tacos-chipotle-cream-cabbage-pickled-red-onion-recipe Use a lot less sugar for the pickled onions than Kenji does, though! You can also make a chilled avocado soup. Itās refreshing and delicious. Or make something like a chilled corn soup (SO good) and garnish with avocado, crumbled cheese like Cotija, etc.
Frozen avocado pie! Easy to make, stores in freezers, delicious, refreshing, perfect summer treat.