"But... why?" That's the question most of my colleagues at Food52 asked when they saw me mummifying avocado halves with plastic wrap to prepare them for life eternal in the freezer.
"Because I can!" I shot back. But, as it turns out, I couldn't.
The notion that you might freeze a perfect avocado—preserving its ripeness in a state of suspended animation until the day you're ready to bring it back to life and smash it onto toast—is a fantastical daydream. To put it less dramatically, "the concept of them waiting in the freezer for me completely ripe is appealing," wrote caninechefon the Hotline.
Many of you responded with enthusiasm and encouragement: You said you do it all the time, and with great success! It was described as a small miracle. And The Huffington Post corroborates. Their 2012 article on the tip was called "Freezing Avocados: You Should Definitely Do This." I'm afraid that after my (very brief) testing, I have a rebuttal: "Freezing Avocados: I Couldn't Recommend, in Good Conscience, That Anyone Do This."
Shop the Story
Here's how I did it: I wrapped some avocado halves tightly with plastic wrap and tucked them into a sealed plastic bag; I mashed a few others and scooped the chunky pulp into another bag. I froze everything completely and then thawed it slowly.
So sure, you can "save" an avocado in the freezer for later... but I'd argue that you're condemning it to certain doom.
If you've had success freezing avocados, tell me: Where did I go wrong? Had I given the avocado sufficient lemon juice, might the results have been different? How could this have solved the texture dilemma?
UPDATE: The comments are filled with avocado-freezing success stories, so if you're not already too skeptical to give this hack a try, head there for our community's best tips and techniques for freezing avocados. And good luck to you.
Trust us, this avocado toast isn't like the others you've probably met before. Hear us out: it's got bananas, honey, lime zest (and juice!), red pepper flakes, and absolutely zero salt—and it's 100 percent Genius.
Any list of our best avocado recipes would be incomplete without a recipe for guacamole—and this Genius-approved recipe, which calls for just six ingredients (and no tomato), is one of our all-time favorites.
What's your best avocado-freezing advice? Tell us in the comments below!
This article has been updated by the Food52 editors in February 2020.
It's here: Our game-changing guide to everyone's favorite room in the house. Your Do-Anything Kitchen gathers the smartest ideas and savviest tricks—from our community, test kitchen, and cooks we love—to help transform your space into its best self.