Ah, those avocados-the ideal topper for toast or a chip dip when ripe, right? And, if you’ve recently scooped an armful of them in your shopping cart, know that you’re not alone.
This bumpy-skinned fruit has been rising in popularity in the past decade.
Today, believe it or not, Americans purchase 4 billion avocados per year. Imagine the amount of guacamole that would help make!
When avocados are in season or on sale, it may be tempting to get more; but, this is tricky as the ripe ones tend to spoil fast and go mushy and brown.
This is where freezing them helps; however, before doing it, make sure you learn how and what changes in terms of the fruit’s texture, color, flavor, and nutrient content.
How Freezing Avocados Changes Them?
Texture
When you freeze avocados, you lose its smooth and creamy texture.
This is because freezing expands the water and disrupts the fruit’s structure, a thing that happens in some other fruits like papaya.
After thawing it, expect it to be watery, mushy, and slimier.
But, this doesn’t make it bad for pureeing it for a yummy guacamole or to adding it to your smoothies.
Flavor
Despite not changing their flavor significantly, some processing methods may.
Namely, if you add lemon juice or vinegar to avert browning, it may change its taste a bit.
Surely, this won’t be noticed if you’re using the avocado to mix it into a guacamole. If you opt for the commercially frozen avocado, don’t forget to check the label for any additives.
Color
Avocados go brown when exposed to oxygen from the air. The frozen avocado sold is usually cut into chunks or pureed and thus, it exposes them to air during the freezing and thawing.
The thawed avocados may go brown pretty fast. So, ensure you’re properly storing and prepping it.
Some people do find it unappealing, although browning is a natural process and doesn’t influence taste.
A useful tip that lowers browning is brushing a small amount of lemon juice or vinegar onto its flesh prior to freezing it.
Nutrients
Avocados are abundant in nutrients, including fiber, good fats, as well as folate, potassium, copper, niacin, and vitamins B6, C, E, and K.
Although freezing won’t impact the fiber, mineral or calorie content, it may lower the water-soluble vitamins level, like that of vitamin B6 and folate.
The exact number of lost nutrients isn’t known; although some loss is expected. But, loss of nutrients also declines as the time goes by in fresh produce too!
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