As a result of, in effect, "losing" Whole Foods after the Amazon takeover, I am now doing most of my produce shopping at either Trader Joe's or Sprouts.

As a result, I have discovered Trader Joe's "Teeny Tiny Avocados" (sold in six avocado increments, in green net bags), which actually--once I realized what was going on--solve a real life problem, because the "Teeny Tiny" avocados are a perfect "one serving" size....which means: no more problems with leftover halves of larger-sized avocados.

I have been keeping the net bags (with the avocados inside) on the kitchen counter, but the "winter" temperatures are rising now that we are well into California Spring, and today I discovered that the avocados I bought a couple of days ago have over-ripened (though they were still way under-ripe when I bought them).

It just occurred to me that if I submerged them in a bowl of water, and left that bowl on the drainboard, the temperature of the water would likely stay relatively cooler than the air temperature--which might possibly mean no more over-ripening (assuming that the avocados were consumed fairly quickly).

Has anyone ever tried this?

If so, did it work?

Thank you for any words of wisdom!

Refrigerator!

stillanon Wrote:
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> Refrigerator!

I was always taught that refrigerators and avocados (this doesn't count foods like guacamole, etc.) don't mix, unless the avocado is a half-avocado, with the pit still in its initial position [which was vital], inside a sealed-shut, air pressed out, plastic sandwich bag.

This teaching is something every Californian I ever knew is taught starting at about kindergarten age.



Edited 1 time(s). Last edit at 02/18/2020 08:13PM by Tevai.

I refrigerate my avocados regularly when they are getting pretty ripe and I can’t use them right away. They seem to be good for 2 or 3 days. I’m not a Californian, so didn’t know about the no fridge rule. But that’s ok, I’ll feel like a rebel next time I do it! :-)

I will totally try this. I will worship you like a golden calf it it works. It's like you got to watch them 24/7 in order to cut them when they are just right. There seems to be about a ten minute window.

My worse half refrigerates them like stillanon. I'm not a fan though. It sort of works but I find cold avocados disturbing. :)

Done & Done Wrote:
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> I will totally try this. I will worship you like
> a golden calf it it works. It's like you got to
> watch them 24/7 in order to cut them when they are
> just right. There seems to be about a ten minute
> window.
>
> My worse half refrigerates them like stillanon.
> I'm not a fan though. It sort of works but I find
> cold avocados disturbing. :)

:D

If this works, do you realize this means we are changing California cultural history?

Haha. Well, it won't be the first time for me.

Can't wait to go to Trader Joe's now for the little avocados. I always passed them up before thinking bigger was always better.

California has an ulterior motive. Not refrigerating avocados results in you buying more avocados.

As a native Californian I grew up eating avocados.

I've never put one in the fridge nor has anyone I ever

knew. .... Its Blasphmy I tell ya. Just leave at room temp

and cut open when they are not hard and squeeze a lemon over it.

Try lime Saucie, I find it serves even better :)

I'm with you, Sus - I use lime juice too!

Avocados are one of the best arguments for the existence of God. Olive oil, too.

Here's the word from the California Avocado Commission

https://www.californiaavocado.com/blog/september-2015/how-to-freeze-california-avocados



I have frozen them, and it works just fine.

I just wash and freeze them whole, and then defrost one or more at a time.

I've never heard of freezing avocados before.

To me, this is a totally new and startling concept.

I am going to leave the practical test to someone else.

P.S. I grew up surrounded by citrus and avocado trees, and I vividly remember, from my childhood, when "smudge pot" alerts, transmitted via the news shows on radio and television, occurred on cold winter nights (which were then a normal part of our winters--not so much anymore).

I always thought that lack of (or less effective) "smudge potting" would have ruined the crops, but if what you're saying is correct, then--at least for the avocados--it wouldn't have mattered, right?

Frozen avocados wouldn't work for retail sale, as they get slightly mushy when defrosted. But for immediate home use they work just fine. Freezing them whole is best with the baby avocados, as the entire fruit can be eaten in one sitting. The flavor doesn't really change, either.

Topper Wrote:
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> Frozen avocados wouldn't work for retail sale, as
> they get slightly mushy when defrosted. But for
> immediate home use they work just fine. Freezing
> them whole is best with the baby avocados, as the
> entire fruit can be eaten in one sitting. The
> flavor doesn't really change, either.

Thank you for the insight.

You're welcome. Give it a try with just one avocado, if you are still a little unsure, either with my method, or one of the Commission's suggestions.

IN on trader joe avocado thred ~


plz post links to pics ~


thx OPie ~

ziller Wrote:
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> IN on trader joe avocado thred ~
>
>
> plz post links to pics ~
>
>
> thx OPie ~

There are no pix (at least, no pix from here).

If you want to see them, you have to go to the store all by yourself.

The same chemical that ripens apples and bananas (ethylene) also ripens avocados. To speed ripening, place avocados in a brown paper bag. They do need to breathe a bit, so not a plastic bag.

To speed up ripening even more, put a banana in the bag with the avovados.

To slow ripening, keep the avocados well ventilated. Refrigeration will slow ripening a lot. Freezing basically stops it.

California Avocado Growers web site suggested refrigeration. I just report what I read. I'm agnostic on the subject.

ETA:
https://www.californiaavocado.com/avocado101/how-to-choose-and-use-an-avocado
Ripe avocados can be stored in the refrigerator uncut for two or three days.
To store cut fruit, sprinkle it with lemon juice, lime juice or white vinegar, wrap tightly it in plastic wrap or place it in an airtight container, and then refrigerate it. This will prevent it from discoloring.



Edited 1 time(s). Last edit at 02/19/2020 12:23AM by Brother Of Jerry.

Thank you for this, Brother of Jerry.

I knew about the importance of keeping the cut (stored) avocado as air-free as is possible, but not about sprinkling the cut parts with citrus juice or white vinegar--which sounds like a significant improvement in avocado storing expertise.

Many thanks!

It's feast or famine here...

I have a small Fuerte avo tree...my son has a huge Haas avo tree.

I brown bag them...
I refrigerate when ready to eat.

I haven't tried to freeze them.
but I'll give a try....next crop.

I don't buy avos from Mexico....
I like California grown....organic.

Pricey sometimes....

My tree is organic. My son's tree is organic.

I've been know to share with my exmo community.

I've also "mailed" avos to family & friends.
It's probably not "legal" so please don't turn me in.

TuTukj

Tutu not signed in Wrote:
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> I've also "mailed" avos to family & friends.
> It's probably not "legal" so please don't turn me
> in.

:D

Not sure about that water bath, but here is a nifty tip you may not know......

When you make guacamole, always put the avocado pit(s) back in the guacamole. The pit keeps it from turning gray/ brown right away. When I store it (in the fridge), I press plastic wrap onto the surface to keep the air out. The surface color may change a bit under the plastic, but all the guacamole is still green underneath. It will keep for a couple days like this.

Years ago in Palm Springs, I was at a BBQ with friends from Mexico and they had pits in the guacamole and they said it keeps it fresh....and it does.

Roy G Biv Wrote:
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> Not sure about that water bath, but here is a
> nifty tip you may not know......
>
> When you make guacamole, always put the avocado
> pit(s) back in the guacamole. The pit keeps it
> from turning gray/ brown right away. When I store
> it (in the fridge), I press plastic wrap onto the
> surface to keep the air out. The surface color
> may change a bit under the plastic, but all the
> guacamole is still green underneath. It will keep
> for a couple days like this.
>
> Years ago in Palm Springs, I was at a BBQ with
> friends from Mexico and they had pits in the
> guacamole and they said it keeps it fresh....and
> it does.

A super idea! (And one I have never heard of before.)

Muchisimas gracias, Senor Biv!

My wife refrigerates avocados all the time. As soon as they are close to being ripe, if she's not planning to use them, in the fridge they go. Never had a problem, and it has kept many an avocado from being thrown out.

Not OT, for me, anyway!

I'm eating a breakfast omlette right now, with sliced avocado on the side, and will be on my way to grocery shop--with avocados on my list.

I'm a native Californian, too, and store my avocados like Tevai does. Yesterday, I found a perfect half avocado in the back of the fridge, that had been there for a whole week, in a plastic FREEZER bag (the thinner sandwich bags don't work), pit in, air squeezed out. No lemon juice. I do use lemon juice when the sliced avocados will be out for a while, like for a buffet, or our favorite "California Salad."

I use all those techniques, in the paper bag, with a banana, then without a banana, in the refrigerator, as I baby them along in the ripening process. The only time this really bothers me is when I'm entertaining, and I need several PERFECT avocados ripe on the exact date and time as my party. It's tricky!

I will try the water bath, the next time I have a party, and, as always, peel and slice them at the last minute.

Thanks for the guacamole tip! I often transport mine, in a cooler, so this will help.

I sometimes have to search the stores for good avocados, especially during the holidays and the Superbowl. The avocado that I'm eating right now was half blackened, like someone had played baseball with it, but I wasn't surprised. The way the stores handle avocados makes a huge difference. I bought some for our Valentine's party, and the bagger put heavy cans on top of them, and they were pretty much ruined. They still bruise when they are green and hard. Bag your own avocados and bananas at the grocery store, and not in a plastic bag.

Can't wait to try those Trader Joe's teeny-tiny avocadoes!

I learned to make guac from the owner of a successful Mexican restaurant in Bountiful... On the lemon versus lime debate, I favor the former simply because they offer more juice. Your palate may vary...

Ripe avocados, one, two or three depending on the number of servings desired
Lemon: about 1/4 of one for one avocado, more accordingly
Chopped onion
Fresh salsa (I like "medium" best); 2 tb per avocado
About 1/4 medium tomato per avocado
Salt and pepper to taste

Peel and mash the avocado(s) along with the onion and tomato... Add the salsa and season with salt and pepper. I like to let it chill for about a half hour...

Like Brother of Jerry, I like to let them ripen in a paper bag, and usually there's a 2-3 day window available.

Serve with chips or spoon over taquitos...

My coworker sometimes brings an avocado as a part of her lunch. She cuts it in half and offers me the other half, which I always gratefully accept. The avocado is always perfectly ripe. This doesn't have anything to do with your inquiry, but I just wanted to share. :-)

summer Wrote:
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> My coworker sometimes brings an avocado as a part
> of her lunch. She cuts it in half and offers me
> the other half, which I always gratefully accept.
> The avocado is always perfectly ripe. This doesn't
> have anything to do with your inquiry, but I just
> wanted to share. :-)

What a wonderful gift (and what a wonderful tribute to you)!

:)

I love those things too. My motto is “If I can’t get it at Trader Joe’s, I don’t need it!”

One of my favourite breakfast items....spread vegemite on toasted multi grain bread then spread avocado over the vegemite. Yummy.

Might not work where you don't get a regular supply of vegemite. :)

In that John Denver/George Burns movie, God claimed he only made one mistake: the avocado. He made the pit too big.