Avocados--which are fruits, not vegetables--are commonly used in recipes but are temperamental to store. Once the skin is punctured and air is exposed to the fleshy part inside, they will begin to turn brown. Avocados can be stored in the refrigerator for five to seven days at most, assuming they are kept in airtight containers, but they can last in the freezer for up to five months.
Things You'll Need
- Fork, large spoon or potato masher
- Lemon juice
- Airtight container
Cut the avocado in half. Beware of the seed in the middle.
Remove and discard the seed.
Remove the fleshy part with a spoon. An easy way to do this is to cut the flesh horizontally and vertically to make little squares and then scoop them into a bowl.
Mash the avocado pieces into a puree using a fork, a large spoon or even a potato masher.
Add 1 tbsp. of lemon juice for every two avocados, and mix it in well.
Scoop the puree into an airtight container, making sure to leave a little extra room, as it will expand when it is frozen.