Thursday, 29 September 2022

Thirteen Jewel Boxes

 

I bought a bag of avocados a week ago. Avocados are available all year, but are seldom such a nice price. They were large, but very unripe. I assumed I’d have no trouble using them. I didn’t count on them all ripening at exactly the same time. The moment the flesh under their stems turned pale green, we ate one and froze the rest. I’ve heard you can freeze whole and mashed avocado, but I’ve never done it. I’ve frozen halves by painting cut sides with lemon juice and wrapping them before sticking them in the freezer. This batch I peeled, pitted and cut into chunks. I sprinkled the chunks with lemon, arranged them on silicone mats, and froze them for an hour. Then I popped them into freezer bags, labeled them and stuck them back in the freezer. Now I can thaw what I need for avocado toast, guacamole, whatever. Best of all, none of it was wasted!

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