Cómo congelar aguacate y qué pierde al descongelarse
El aguacate puede congelarse durante meses, pero su textura y su sabor cambian, así que conviene elegir bien el uso.
A ripe, sliced avocado will only last four days in the refrigerator, while a whole one can be stored in the fridge or pantry for up to a week, according to Stale by Date. Freezing it extends its shelf life to several months. Although very ripe avocados may not look appealing, they can be used in scrambled eggs, chocolate pudding, pasta sauces, or salad dressings, according to HuffPost.
Freezing it whole prevents it from becoming too soft when thawed. As registered dietitian Amanda Izquierdo explained to Martha Stewart, “Cut the avocado in half and carefully remove the pit by inserting a spoon underneath.” After peeling it, slice it or cut it into small pieces and brush it with lemon juice to prevent browning. Place it in a resealable bag, remove the air, and freeze. A vacuum sealer works best.
If you prefer to freeze it mashed, mash it with a fork until smooth, add a little lemon juice, and store it in an airtight container, or pour it into ice cube trays. Label the container with the date and consume it within four to six months, according to the National Food Safety Database.
Once thawed, avocado can become mushy, and mashed avocado can lose flavor and become dry. Recipe creator Sarah Jampel told Food52 that her attempt was disappointing: the texture was "soft, slimy, and spongy." Even so, it works well for sauces, dressings, and dips, whereas frozen guacamole doesn't taste very good.
One theory suggests that freezing can reduce levels of vitamin C, B vitamins, polyphenols, and other water-soluble nutrients, according to research published in the Journal of the Science of Food and Agriculture. To prevent browning, coat the fruit with an acidic juice before freezing, such as pineapple, lemon, orange, or lime, according to the University of Nebraska-Lincoln.
Therefore, it might not be advisable to use it on avocado toast or in raw desserts, but it is great in guacamole, hummus, vegetarian chili, or cookie dough. Ideally, it should be thawed in the refrigerator or at room temperature and consumed the same day, according to MasterClass.
