Avocado preservation and recipes

Hi,

I've really developed a taste for avocadoes and I'd like to know what your favourite avocado recipes
are. I tend to just eat them cut open and sprinkled with a little salt, but they also taste great in
my home-made sushi hand rolls (not very authentically Japanese, but well....)

Another thing is, I don't go to the grocery store very often so I buy back a few avocadoes at a
time. What is the best way to preserve them - put them in the fridge? Can they be frozen and thawed
successfully?

Thanks, Angela

In article <c0sd0v$1a8p7n$1@ID-224578.news.uni-berlin.de>,
"Angela Faye Oon" <aiingelnews@hotmail.com> wrote:

> Hi,
>
> I've really developed a taste for avocadoes and I'd like to know what your favourite avocado
> recipes are. I tend to just eat them cut open and sprinkled with a little salt, but they also
> taste great in my home-made sushi hand rolls (not very authentically Japanese, but well....)
>
> Another thing is, I don't go to the grocery store very often so I buy back a few avocadoes at a
> time. What is the best way to preserve them - put them in the fridge? Can they be frozen and
> thawed successfully?
>
> Thanks, Angela
>
>

I refrigerate mine at 40 degrees F. If I choose the right ones, (I'll get them in various stages of
ripeness depending on how and when I plan to eat them) and most Haas will stay good for 7 to 10 days
if I get it right. ;-)

HEB sells vacuum packed halved avocados that keep even longer.

Got a food saver?

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katra at centurytel dot net>,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...0&userid=katra

"Angela Faye Oon" <aiingelnews@hotmail.com> wrote in message
news:c0sd0v$1a8p7n$1@ID-224578.news.uni-berlin.de...
> Hi,
>
> I've really developed a taste for avocadoes and I'd like to know what your favourite avocado
> recipes are. I tend to just eat them cut open and sprinkled with a little salt, but they also
> taste great in my home-made sushi hand rolls (not very authentically Japanese, but well....)
>
> Another thing is, I don't go to the grocery store very often so I buy back
a
> few avocadoes at a time. What is the best way to preserve them - put them
in
> the fridge? Can they be frozen and thawed successfully?
>
> Thanks, Angela
>
>
I created a bunch of controversy last time I made this suggestion but I'll make it again.
Refrigerating avocado speeds up the blackening process. If you keep your avocados at room
temperature until they feel right you'll have them right every time. By the way, avocados are a
pantry item at our house. We always have them in stock, have for 30 years and they are never ever
refrigerated. I have consistently had longer life from avocados at room temperature than
refrigerated.

I realize you don't believe me. Just check with your grocer or avocado producer. Take care.

Fred The Good Gourmet http://www.thegoodgourmet.com

"Fred" <blades2nospam@starband.net> wrote in message
news:YNoYb.27149$0A3.2871154826@twister2.starband.net...
>
> "Angela Faye Oon" <aiingelnews@hotmail.com> wrote in message news:c0sd0v$1a8p7n$1@ID-224578.news.uni-
> berlin.de...

(snip)

> I created a bunch of controversy last time I made this suggestion but I'll make it again.
> Refrigerating avocado speeds up the blackening process.
If
> you keep your avocados at room temperature until they feel right you'll
have
> them right every time. By the way, avocados are a pantry item at our
house.
> We always have them in stock, have for 30 years and they are never ever refrigerated. I have
> consistently had longer life from avocados at room temperature than refrigerated.
>
> I realize you don't believe me. Just check with your grocer or avocado producer. Take care.
>
> Fred The Good Gourmet http://www.thegoodgourmet.com
>

Fred, I agree with you even tho we may get a ton of disagreers. When I buy local (maui) avocados
it's so hard to tell if they're ripe because the outside is almost always hard and it never turns
black. When I know an avocado is underripe, I stick it in the 'fridge to ripen it faster. When it's
closer to being ripe, I put it in a paper bag and leave it under the sink. Works every time.

kili

"kilikini" <kilikini1@NOSPAMhotmail.com> wrote in message
news:SUpYb.5749$_g.454@twister.socal.rr.com...
>
> "Fred" <blades2nospam@starband.net> wrote in message
> news:YNoYb.27149$0A3.2871154826@twister2.starband.net...
> >
> > "Angela Faye Oon" <aiingelnews@hotmail.com> wrote in message news:c0sd0v$1a8p7n$1@ID-224578.news.uni-
> > berlin.de...
>
> (snip)
>
> > I created a bunch of controversy last time I made this suggestion but
I'll
> > make it again. Refrigerating avocado speeds up the blackening process.
> If
> > you keep your avocados at room temperature until they feel right you'll
> have
> > them right every time. By the way, avocados are a pantry item at our
> house.
> > We always have them in stock, have for 30 years and they are never ever refrigerated. I have
> > consistently had longer life from avocados at room temperature than refrigerated.
> >
> > I realize you don't believe me. Just check with your grocer or avocado producer. Take care.
> >
> > Fred The Good Gourmet http://www.thegoodgourmet.com
> >
>
> Fred, I agree with you even tho we may get a ton of disagreers. When I
buy
> local (maui) avocados it's so hard to tell if they're ripe because the outside is almost always
> hard and it never turns black. When I know an avocado is underripe, I stick it in the 'fridge to
> ripen it faster. When it's closer to being ripe, I put it in a paper bag and leave it under the
> sink. Works every time.
>
> kili

Just like Bananas.

"Iona Dickey" <a311shark@hotmail.com> wrote in message
news:uyqYb.3551$jl.1712@fe2.texas.rr.com...
>
> "kilikini" <kilikini1@NOSPAMhotmail.com> wrote in message
> news:SUpYb.5749$_g.454@twister.socal.rr.com...
> >
> > "Fred" <blades2nospam@starband.net> wrote in message
> > news:YNoYb.27149$0A3.2871154826@twister2.starband.net...
> > >
> > > "Angela Faye Oon" <aiingelnews@hotmail.com> wrote in message news:c0sd0v$1a8p7n$1@ID-224578.news.uni-
> > > berlin.de...
> >
> > (snip)
> >
> > > I created a bunch of controversy last time I made this suggestion but
> I'll
> > > make it again. Refrigerating avocado speeds up the blackening
process.
> > If
> > > you keep your avocados at room temperature until they feel right
you'll
> > have
> > > them right every time. By the way, avocados are a pantry item at our
> > house.
> > > We always have them in stock, have for 30 years and they are never
ever
> > > refrigerated. I have consistently had longer life from avocados at
room
> > > temperature than refrigerated.
> > >
> > > I realize you don't believe me. Just check with your grocer or
avocado
> > > producer. Take care.
> > >
> > > Fred The Good Gourmet http://www.thegoodgourmet.com
> > >
> >
> > Fred, I agree with you even tho we may get a ton of disagreers. When I
> buy
> > local (maui) avocados it's so hard to tell if they're ripe because the outside is almost always
> > hard and it never turns black. When I know an avocado is underripe, I stick it in the 'fridge to
> > ripen it faster.
When
> > it's closer to being ripe, I put it in a paper bag and leave it under
the
> > sink. Works every time.
> >
> > kili
>
>
> Just like Bananas.
>
>
Yep! kili

"Angela Faye Oon" <aiingelnews@hotmail.com> wrote in message
news:c0sd0v$1a8p7n$1@ID-224578.news.uni-berlin.de...
> Hi,
>
> I've really developed a taste for avocadoes and I'd like to know what your favourite avocado
> recipes are. I tend to just eat them cut open and sprinkled with a little salt, but they also
> taste great in my home-made sushi hand rolls (not very authentically Japanese, but well....)
>
> Another thing is, I don't go to the grocery store very often so I buy back
a
> few avocadoes at a time. What is the best way to preserve them - put them
in
> the fridge? Can they be frozen and thawed successfully?
>
> Thanks, Angela
>
Interesting you prefer simple preparation. The Indio's I lived with in Chihuahua liked them very
simple as well. They only used salt, comino and cayenne to spice them. They stored them in the
pantry with plenty of ventilation. They don't freeze at all but if you can vacuum pack the seeded
and skinned pulp it will last for 2-3 months in the fridge.

>"Angela Faye Oon" <aiingelnews@hotmail.com> wrote
>>
>> I've really developed a taste for avocadoes and I'd like to know what your favourite avocado
>> recipes are. I tend to just eat them cut open and sprinkled with a little salt, but they also
>> taste great in my home-made sushi hand rolls (not very authentically Japanese, but well....)
>>
>> Another thing is, I don't go to the grocery store very often so I buy back
>a
>> few avocadoes at a time. What is the best way to preserve them - put them
>in
>> the fridge? Can they be frozen and thawed successfully?

http://www.avocado.org/

has information on California avocados. I find the large, thin-skinned Florida varieties
distinctly inferior.

Freezing pretty much destroys the unprocessed fruit, although guacamole is somewhat edible after
freezing. A fully-ripe avocado can be preserved a day or 2 in the 'fridge. They ripen at 'room
temperature', and ripening can be accelerated by placing in a bag with an apple.

Recipes mostly involve guacamole, slices in sandwiches, slices or chunks in salads, and some pretty
bizarre soup or ice cream suggestions that have failed to capture the public imagination/palate.

Fred wrote:

> "Angela Faye Oon" <aiingelnews@hotmail.com> wrote in message news:c0sd0v$1a8p7n$1@ID-224578.news.uni-
> berlin.de...
>
>>Hi,
>>
>>I've really developed a taste for avocadoes and I'd like to know what your favourite avocado
>>recipes are. I tend to just eat them cut open and sprinkled with a little salt, but they also
>>taste great in my home-made sushi hand rolls (not very authentically Japanese, but well....)
>>
>>Another thing is, I don't go to the grocery store very often so I buy back a few avocadoes at a
>>time. What is the best way to preserve them - put them in the fridge? Can they be frozen and
>>thawed successfully?

> I created a bunch of controversy last time I made this suggestion but I'll make it again.
> Refrigerating avocado speeds up the blackening process.

That's quite correct. Avocados are damaged by refrigeration (or cold weather). It's a problem for
growers and shippers that's getting a lot of research.

> If you keep your avocados at room temperature until they feel right you'll have them right every
> time. By the way, avocados are a pantry item at our house. We always have them in stock, have for
> 30 years and they are never ever refrigerated. I have consistently had longer life from avocados
> at room temperature than refrigerated.

Yep. Open storage slows ripening because ethylene gas isn't concentrated that way. To hasten
ripening, put into a paper bag with a banana or an apple.

Pastorio

Thanks so much to everyone who suggested that I shouldn't refrigerate avocadoes. I've learnt a lot
about this fruit! I'm still surprised, though, that there aren't more recipes for it, especially
involving "cooking". Still, I do love it as it is.

Angela

"Fred" <blades2nospam@starband.net> wrote in message
news:YNoYb.27149$0A3.2871154826@twister2.starband.net...

> I created a bunch of controversy last time I made this suggestion but I'll make it again.
> Refrigerating avocado speeds up the blackening process.
If
> you keep your avocados at room temperature until they feel right you'll
have
> them right every time. By the way, avocados are a pantry item at our
house.
> We always have them in stock, have for 30 years and they are never ever refrigerated. I have
> consistently had longer life from avocados at room temperature than refrigerated.
>
> I realize you don't believe me. Just check with your grocer or avocado producer. Take care.
>
> Fred The Good Gourmet http://www.thegoodgourmet.com

On Wed, 18 Feb 2004 19:34:11 +0800, "Angela Faye Oon"
<aiingelnews@hotmail.com> wrote:

>Thanks so much to everyone who suggested that I shouldn't refrigerate avocadoes. I've learnt a lot
>about this fruit! I'm still surprised, though, that there aren't more recipes for it, especially
>involving "cooking".

Probably for the same reason there aren't many popular recipes for tomato muffins or blueberry soup.
Note qualifiers of "many" and "popular." Avocados in salads, guacomole, on sandwiches, in shushi are
the most common uses. There *are* recipes for soup, ice cream, and bread, but most prefer their
avocados in traditional form. www.avocado.org has a recipes for avocado smoothies, as well as about
as many different avocado recipes I've seen gathered in one spot. As much as I enjoy avocados, most
don't sound very appealing to me.

On Wed, 18 Feb 2004 19:34:11 +0800, "Angela Faye Oon"
<aiingelnews@hotmail.com> wrote:

>Thanks so much to everyone who suggested that I shouldn't refrigerate avocadoes. I've learnt a lot
>about this fruit! I'm still surprised,
though,
>that there aren't more recipes for it, especially involving
"cooking".
>Still, I do love it as it is.
>
>Angela
>
>"Fred" <blades2nospam@starband.net> wrote in message
>news:YNoYb.27149$0A3.2871154826@twister2.starband.net...
>
>> I created a bunch of controversy last time I made this suggestion
but I'll
>> make it again. Refrigerating avocado speeds up the blackening
process.
>If
>> you keep your avocados at room temperature until they feel right
you'll
>have
>> them right every time. By the way, avocados are a pantry item at
our
>house.
>> We always have them in stock, have for 30 years and they are never
ever
>> refrigerated. I have consistently had longer life from avocados at
room
>> temperature than refrigerated.
>>
>> I realize you don't believe me. Just check with your grocer or
avocado
>> producer. Take care.
>>
>> Fred The Good Gourmet http://www.thegoodgourmet.com
>

As someone who grows avocados, I'd like to mention that when avocados get ripe, I do put them in the
icebox to kind of hold the ripening in abeyance. You can get a few extra days. I don't know how this
compares with "Fred" above. It certainly is avocado season around here in South Kona and we have
buckets of Sharwil's to give away. They are the yummy best and average about a pound each. aloha,
Thunder http://www.smithfarms.com Farmers & Sellers of 100% Kona Coffee & other Great Stuff

"Frogleg" <frogleg@nowhere.com> wrote in message
news:0av630pp8ktp2b21n793c5u0j89feid5bj@4ax.com...
> On Wed, 18 Feb 2004 19:34:11 +0800, "Angela Faye Oon" <aiingelnews@hotmail.com> wrote:
> >I'm still surprised, though, that there aren't more recipes for it, especially involving
> >"cooking".
>
> Probably for the same reason there aren't many popular recipes for tomato muffins or blueberry
> soup. Note qualifiers of "many"... www.avocado.org has a recipes for avocado smoothies, as well as
> about as many different avocado recipes I've seen gathered in one spot. As much as I enjoy
> avocados, most don't sound very appealing to me.
>
Amen to that. Too bad the site also lacks the basic information on storage and ripening. There is
not one recipe on the website for traditional Guacamole. If you want to make Guacamole like
Gringos...... chopped up garlic (ok but not traditional) chopped up onion (kills the nutty flavor)
lime or lemon juice (makes it bitter) tomatoes (makes it watery and bitter) sour cream (barf) Mayo
(double barf) cream cheese (Is there no God?) goat cheese (You have got to be kidding) pistachio
nuts (?????)

"Mr. Wizard" <spacedog@yahoo.com> wrote in message
news:7aMYb.22724$EV3.8125@newssvr24.news.prodigy.com...
>
> "Frogleg" <frogleg@nowhere.com> wrote in message
> news:0av630pp8ktp2b21n793c5u0j89feid5bj@4ax.com...
> > On Wed, 18 Feb 2004 19:34:11 +0800, "Angela Faye Oon" <aiingelnews@hotmail.com> wrote:
> > >I'm still surprised, though, that there aren't more recipes for it, especially involving
> > >"cooking".
> >
> > Probably for the same reason there aren't many popular recipes for tomato muffins or blueberry
> > soup. Note qualifiers of "many"... www.avocado.org has a recipes for avocado smoothies, as well
> > as about as many different avocado recipes I've seen gathered in one spot. As much as I enjoy
> > avocados, most don't sound very appealing to me.
> >
> Amen to that. Too bad the site also lacks the basic information on storage and ripening. There is
> not one recipe on the website for traditional Guacamole. If you want to make Guacamole like
> Gringos...... chopped up garlic (ok but not traditional) chopped up onion (kills the nutty flavor)
> lime or lemon juice (makes it bitter) tomatoes (makes it watery and bitter) sour cream (barf) Mayo
> (double barf) cream cheese (Is there no God?) goat cheese (You have got to be kidding) pistachio
> nuts (?????)

OK, now we know what NOT to put in a guacamole. What a novel recipe approach!

Felice

On Wed, 18 Feb 2004 16:12:51 GMT, "Mr. Wizard" <spacedog@yahoo.com>
wrote:

>
>"Frogleg" <frogleg@nowhere.com> wrote in message news:0av630pp8ktp2b21n793c5u0j89feid5bj@4ax.com...
>> On Wed, 18 Feb 2004 19:34:11 +0800, "Angela Faye Oon" <aiingelnews@hotmail.com> wrote:
>> >I'm still surprised, though, that there aren't more recipes for it, especially involving
"cooking".
>>
>> Probably for the same reason there aren't many popular recipes for tomato muffins or blueberry
>> soup. Note qualifiers of "many"... www.avocado.org has a recipes for avocado smoothies, as
>> well as
about
>> as many different avocado recipes I've seen gathered in one spot.
As
>> much as I enjoy avocados, most don't sound very appealing to me.
>>
>Amen to that. Too bad the site also lacks the basic information on storage and ripening. There is
>not one recipe on the website for traditional Guacamole. If you want to make Guacamole like
>Gringos...... chopped up garlic (ok but not traditional) chopped up onion (kills the nutty flavor)
>lime or lemon juice (makes it bitter) tomatoes (makes it watery and bitter) sour cream (barf) Mayo
>(double barf) cream cheese (Is there no God?) goat cheese (You have got to be kidding) pistachio
>nuts (?????)
>

I checked out the site too and was reminded that the group of California Avocado growers has an
enormous amount of money and an equal amount of political clout that has managed for decades to keep
our own Kona avocadoes from even landing in California.

When I tried to look up Sharwil's on their site, it isn't even mentioned and here in Hawaii it is
the premium avocado, so their site is not really about avocadoes as much as themselves. Haas are
small and dark little avocadoes.

It is a political machine. The crummy recipe cited above illustrates that their focus is on making
their avos the best and little else.

aloha Thunder who loves avocadoes.
http://www.smithfarms.com
Farmers & Sellers of 100%
Kona Coffee & other Great Stuff