Avocados are one of our favorite superfoods! Whether eaten on their own, on toast, used in salads, smoothies, or to make guacamole, avocados offer many health benefits and versatility.
- More potassium than bananas
- Great source of vitamin E
- Monounsaturated fatty acids in avocado are great for your heart
- Loaded with fibre
- Helps with digestion
- Decreases risk of depression
- Studies show prevention in breast cancer
- Eye health – contains lutein which protects against cataracts and macular degeneration
The downside is that this superfood’s shelf life is often limited to four days and up to ten days if you keep it refrigerated.
You can extend the freshness by freezing them. Freezing with add time for the fruit to be used. It may not be the same kind of freshness as fresh bought but they are handy to have and better than letting them go to waste.
- Wash the avocado, skin still on.
- Cut the fruit in half and peel.
- Wrap the halves separately in plastic wrap or aluminum foil, put them in a reusable bag and freeze. Do not freeze with the pit.
- If you would like to puree it, either mash the avocado with a fork or in a food processor with a bit of lime or lemon juice. You can also use white vinegar, but I prefer lemon juice.
- Store in a resealable bag or an airtight container then freeze.
- Avocados can be kept frozen for up to five to six months.
