Avocados!
I made a HUGE batch of guacamole yesterday. The Man loves avocados and we found them on sale, 5 for $1. So, we bought ten for guacamole.
Now, ten little avocados don't look like much in the bag, especially considering the skin and large pit (which make up a significant portion of the fruit) are discarded. But the flesh from ten little avocados is surprisingly plentiful! I added to the mashed avocados about a pound of finely chopped tomatoes and half an onion, finely minced. A small handful of chopped fresh cilantro, a good sized splash of lime juice and salt & pepper to taste, and I had nearly a quart of guacamole! It's good stuff, but doesn't have a long shelf life. If you've never dealt with avocados, take my word for it that the light green flesh can turn a sickly brown in short order. This is the main reason I added the lime juice (could be lemon juice too); to slow down the inevitable browning, although it also adds a lovely tang to the finished product.
So here I am, with almost a quart of delicious guacamole and only two people in the house. It's all good though; I'll find ways to use it within the next few days before it turns completely brown. But it made me think; we buy frozen guacamole at Costco during the "off" season for avocados and the stuff is EXPENSIVE! Here I am, able to buy five avocados for $1; just imagine how much money I could save if I could freeze them!
A quick web search turned up the answer; according to this brand-new-to-me website called WhatsCookingAmerica.net
mashed avocados can be frozen if one mixes in a teaspoon of lemon or lime juice for each avocado. I'm definitely heading back to the store to take advantage of this sale now that I know I can freeze avocado!
Now, ten little avocados don't look like much in the bag, especially considering the skin and large pit (which make up a significant portion of the fruit) are discarded. But the flesh from ten little avocados is surprisingly plentiful! I added to the mashed avocados about a pound of finely chopped tomatoes and half an onion, finely minced. A small handful of chopped fresh cilantro, a good sized splash of lime juice and salt & pepper to taste, and I had nearly a quart of guacamole! It's good stuff, but doesn't have a long shelf life. If you've never dealt with avocados, take my word for it that the light green flesh can turn a sickly brown in short order. This is the main reason I added the lime juice (could be lemon juice too); to slow down the inevitable browning, although it also adds a lovely tang to the finished product.
So here I am, with almost a quart of delicious guacamole and only two people in the house. It's all good though; I'll find ways to use it within the next few days before it turns completely brown. But it made me think; we buy frozen guacamole at Costco during the "off" season for avocados and the stuff is EXPENSIVE! Here I am, able to buy five avocados for $1; just imagine how much money I could save if I could freeze them!
A quick web search turned up the answer; according to this brand-new-to-me website called WhatsCookingAmerica.net
mashed avocados can be frozen if one mixes in a teaspoon of lemon or lime juice for each avocado. I'm definitely heading back to the store to take advantage of this sale now that I know I can freeze avocado!
Comments