Avocado preservation and recipes

In article <[email hidden]>,

Angela Faye Oon said:

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...

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katra at centurytel dot net>,,<

cgi6.ebay.comeBayISAPI.dllOpen ↗

"Angela Faye Oon" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

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

Quoted message said:

few avocadoes at a time. What is the best way to preserve them - put them

in

Quoted message said:

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 thegoodgourmet.comthegoodgourmet.comOpen ↗

"Fred" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Angela Faye Oon" <[email hidden]> wrote in message -"]news:[email hidden]-
berlin.de...

(snip)

Quoted message said:

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

Quoted message said:

you keep your avocados at room temperature until they feel right you'll

have

Quoted message said:

them right every time. By the way, avocados are a pantry item at our

house.

Quoted message said:

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 thegoodgourmet.comthegoodgourmet.comOpen ↗

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" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Fred" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Angela Faye Oon" <[email hidden]> wrote in message -"]news:[email hidden]-
berlin.de...

(snip)

Quoted message said:

I created a bunch of controversy last time I made this suggestion but

I'll

Quoted message said:

Quoted message said:

make it again. Refrigerating avocado speeds up the blackening process.

If

Quoted message said:

you keep your avocados at room temperature until they feel right you'll

have

Quoted message said:

them right every time. By the way, avocados are a pantry item at our

house.

Quoted message said:

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 thegoodgourmet.comthegoodgourmet.comOpen ↗

Fred, I agree with you even tho we may get a ton of disagreers. When I

buy

Quoted message said:

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" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"kilikini" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Fred" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Angela Faye Oon" <[email hidden]> wrote in message -"]news:[email hidden]-
berlin.de...

(snip)

Quoted message said:

I created a bunch of controversy last time I made this suggestion but

I'll

Quoted message said:

Quoted message said:

make it again. Refrigerating avocado speeds up the blackening

process.

Quoted message said:

Quoted message said:

If

Quoted message said:

you keep your avocados at room temperature until they feel right

you'll

Quoted message said:

Quoted message said:

have

Quoted message said:

them right every time. By the way, avocados are a pantry item at our

house.

Quoted message said:

We always have them in stock, have for 30 years and they are never

ever

Quoted message said:

Quoted message said:

Quoted message said:

refrigerated. I have consistently had longer life from avocados at

room

Quoted message said:

Quoted message said:

Quoted message said:

temperature than refrigerated.

I realize you don't believe me. Just check with your grocer or

avocado

Quoted message said:

Quoted message said:

Quoted message said:

producer. Take care.

Fred The Good Gourmet thegoodgourmet.comthegoodgourmet.comOpen ↗

Fred, I agree with you even tho we may get a ton of disagreers. When I

buy

Quoted message said:

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

Quoted message said:

Quoted message said:

it's closer to being ripe, I put it in a paper bag and leave it under

the

Quoted message said:

Quoted message said:

sink. Works every time.

kili

Just like Bananas.

Yep! kili

"Angela Faye Oon" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

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

Quoted message said:

few avocadoes at a time. What is the best way to preserve them - put them

in

Quoted message said:

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.

Quoted message said:

"Angela Faye Oon" <[email hidden]> wrote

Quoted message said:

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

Quoted message said:

few avocadoes at a time. What is the best way to preserve them - put them

in

Quoted message said:

the fridge? Can they be frozen and thawed successfully?

avocado.orgavocado.orgOpen ↗

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 said:

"Angela Faye Oon" <[email hidden]> wrote in message -"]news:[email hidden]-
berlin.de...

Quoted message said:

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?

Quoted message said:

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.

Quoted message said:

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" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

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

Quoted message said:

you keep your avocados at room temperature until they feel right you'll

have

Quoted message said:

them right every time. By the way, avocados are a pantry item at our

house.

Quoted message said:

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 thegoodgourmet.comthegoodgourmet.comOpen ↗

Angela Faye Oon said:

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.

Angela Faye Oon said:

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,

Quoted message said:

that there aren't more recipes for it, especially involving

"cooking".

Quoted message said:

Still, I do love it as it is.

Angela

"Fred" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I created a bunch of controversy last time I made this suggestion

but I'll

Quoted message said:

Quoted message said:

make it again. Refrigerating avocado speeds up the blackening

process.

Quoted message said:

If

Quoted message said:

you keep your avocados at room temperature until they feel right

you'll

Quoted message said:

have

Quoted message said:

them right every time. By the way, avocados are a pantry item at

our

Quoted message said:

house.

Quoted message said:

We always have them in stock, have for 30 years and they are never

ever

Quoted message said:

Quoted message said:

refrigerated. I have consistently had longer life from avocados at

room

Quoted message said:

Quoted message said:

temperature than refrigerated.

I realize you don't believe me. Just check with your grocer or

avocado

Quoted message said:

Quoted message said:

producer. Take care.

Fred The Good Gourmet thegoodgourmet.comthegoodgourmet.comOpen ↗

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 smithfarms.comsmithfarms.comOpen ↗ Farmers & Sellers of 100% Kona Coffee & other Great Stuff

"Frogleg" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Angela Faye Oon said:

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" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Frogleg" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Angela Faye Oon said:

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" <[email hidden]>

Quoted message said:

"Frogleg" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

Angela Faye Oon said:

I'm still surprised, though, that there aren't more recipes for it, especially involving

"cooking".

Quoted message said:

Quoted message said:

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

Quoted message said:

Quoted message said:

as many different avocado recipes I've seen gathered in one spot.

As

Quoted message said:

Quoted message said:

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.
smithfarms.comsmithfarms.comOpen ↗
Farmers & Sellers of 100%
Kona Coffee & other Great Stuff

"smithfarms pure kona" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Mr. Wizard said:

"Frogleg" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

On Wed, 18 Feb 2004 19:34:11 +0800, "Angela Faye Oon" <[email hidden]> wrote:
>I'm still surprised, though, that there aren't more recipes for it, especially involving

"cooking".

Quoted message said:

Quoted message said:

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

Quoted message said:

Quoted message said:

as many different avocado recipes I've seen gathered in one spot.

As

Quoted message said:

Quoted message said:

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, I did some work at Pearl some years ago and remember fondly the fantastic avocados. My
favorite way to prepare them was to stuff them with chicken and cheese and deep fry them. I cut them
in half, skinned and seeded them and scooped a little of the middle out, a big spoonful of the
pulled chicken eggwashed, fine bread crumbs and deep fry.

smithfarms pure kona said:

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.

I suppose that means you can't mail us some. I'd pay. Bummer.

nancy

Nancy Young said:

smithfarms pure kona said:

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

Quoted message said:

Quoted message said:

our own Kona avocadoes from even landing in California.

I suppose that means you can't mail us some. I'd pay. Bummer.

nancy

Sorry Nancy. Big bummer. We have so many good ones right now that it would be my pleasure to spread
them around. We can mail them to other islands🙂 but not to the US. aloha, Cea
smithfarms.comsmithfarms.comOpen ↗ Farmers & Sellers of 100% Kona Coffee & other Great Stuff

On Wed, 18 Feb 2004 22:52:03 GMT, "Mr. Wizard" <[email hidden]>

Quoted message said:

"smithfarms pure kona" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Mr. Wizard said:

"Frogleg" <[email hidden]> wrote in message
"]news:[email hidden]...
> On Wed, 18 Feb 2004 19:34:11 +0800, "Angela Faye Oon" <[email hidden]> wrote:
> >I'm still surprised, though, that there aren't more recipes for it, especially involving

"cooking".

Quoted message said:

>
> Probably for the same reason there aren't many popular recipes

for

Quoted message said:

Quoted message said:

Quoted message said:

> tomato muffins or blueberry soup. Note qualifiers of "many"... www.avocado.org has a recipes
> for avocado smoothies, as well as

about

Quoted message said:

> as many different avocado recipes I've seen gathered in one

spot.

Quoted message said:

Quoted message said:

As

Quoted message said:

> 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

Quoted message said:

Quoted message said:

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

Quoted message said:

Quoted message said:

is not really about avocadoes as much as themselves. Haas are

small

Quoted message said:

Quoted message said:

and dark little avocadoes.

It is a political machine. The crummy recipe cited above

illustrates

Quoted message said:

Quoted message said:

that their focus is on making their avos the best and little else.

Aloha, I did some work at Pearl some years ago and remember fondly the fantastic avocados. My
favorite way to prepare them was to stuff them with chicken and cheese and deep fry them. I cut
them in half, skinned and seeded them and scooped a little of the middle out, a big spoonful of the
pulled chicken eggwashed, fine bread crumbs and deep fry.

I hesitate to admit that I have never deep fried anything because of a childhood trauma but that
doesn't stop me when someone offers something deep fried to me🙂 Your avocado recipe sounds
fantastic. I have made luncheon salads in the same manner without frying, of course. We put
avocadoes in everything, sandwiches of any sort, salads, use them instead of mayo, make sure the
dogs get enough <g>., wild chickens love them as do the wild pigs. Sprinkle them with a little salt
and pouring ketchup in the middle are two basic favorites. I'll have one for dinner and think of you
all at rec.food.cooking🙂. aloha, Thunder smithfarms.comsmithfarms.comOpen ↗ Farmers & Sellers of 100% Kona
Coffee & other Great Stuff

Angela Faye Oon said:

Hi,

I've really developed a taste for avocadoes and I'd like to know what your favourite avocado
recipes are.

snip

I like to eat them sprinkled with some olive oil and balsamic vinegar.

Here is a recipe I found in the latest issue of Saveur magazine. I haven't tried it but it looks
very good.

@@@@@ Now You're Cooking! Export Format

Suco de Banana e Abacate (Banana-Avocado drink)

beverages

1/2 large avocado, ripe; pitted and peeled 2 bananas, ripe; peeled
2/2 cup low-fat milk 1 tablespoon Sugar

Puree until smooth. Divide between 2 tall glasses

This combination of fruits is believed to soothe the stomach.

Contributor: Saveur magazine Jan/Feb issue

Yield: 2 servings

** Exported from Now You're Cooking! v5.63 **

Koko

A Yuman being on the net (posting from San Diego)