You can try to fend off the dreaded brown and preserve the green of a cut avocado by storing it in a shallow pool of water, but if you want to extend its life any longer than just a few days, your best bet for a ripe avocado is the freezer. (For an unripe one, try pickling it!) Once thawed, the avocado isn’t quite as firm as the fresh avocado. It’s been through a lot being cooped up in that freezer next to those peas. It’s just not the same. So while you’re not going to want to snack on slices of it, the once-frozen fruit works perfectly well for making guacamole, dressings, spreads, and ice pops (perhaps with a little lime and tequila?). And now that you’re an expert avocado freezer, you can stock up on avos when they’re in season and a little bit cheaper than when they’re out of season and being sold for $3 a pop. If you’re thinking, How was I not doing this all along? we’re right there with you.
