In article >, Katra > wrote:
>In article . com>,
> "Sheldon" > wrote:
>> Katra wrote:
>> > Ok, got a bunch of old avocados cheap the other day... (free,
>> > they came in a box of lettuce leaves I got for the chickens!)
>> >
>> > I ended up composting about 50 of them, but 21 were salvagable.
>> > Obviously I could not leave them in their peels, they'd have finished
>> > going bad in no time!
>> >
>> > I've been putting off getting a Tilia for a long time now, so finally
>> > bought one. Vacuum sealed 3 per bag in 7 bags.
>> > It's been 4 days now and they are still nice and green. :-) No
>> > turning brown.
>>
>> They've not turned brown because sealed they're not exposed to air, but
>> refrigerator temps are too high, they will become rancid/rotten within
>> a few days. You need to place them in the freezer.
>>
>> http://www.avocado.org/avocado-facts...-selection.php
>
>Hey thanks Sheldon! :-) I did not realize I could freeze Avocado!
>>
>> Ripe fruit can be stored in the refrigerator uncut for two to three
>> days.

Mature but unripe avocados store well in the fridge for quite a long
time. Just take them out a day or two before you want to use them and
let them ripen fully at room temp.

>> To store cut fruit, sprinkle it with lemon or lime juice or white
>> vinegar and place it in an air-tight covered container in your
>> refrigerator. Eat within a day or two.
>
>Yes, I've done that... but I've gone further with a whole bunch of
>Strawberries dad bought. I'm not eating much fruit right now since I'm
>low carbing and I'm loathe to toss Straweberries, so I brandied them. ;-)
>The alcohol will keep them preserved for a _long_ time I suspect!

Doesn't anyone drink at your place? ;-)

>> If refrigerated guacamole turns brown during storage, simply discard
>> the top, browned layer.
>>
>> When you have an abundance of fresh fruit, consider freezing it.
>> Although avocados are not satisfactorily frozen whole or sliced, pureed
>> avocados freeze very well and can be used in salads, sandwiches and
>> dips.
>
>Yeah, they were so soft anyway they will just end up being used for
>sauces or dips, so I guess freezing them might be the best answer.
>I'm going to open a package or two this afternoon and make some avocado
>sauce for the seafood stir fry I made last night. (more on that later).
>
>> Wash, seed and peel the fruit as described above.
>> Puree the flesh, adding one tablespoon of lemon juice for each two
>> pureed avocados. Pack the puree into a rigid container, leaving 1 inch
>> of headspace.
>> Seal and label the containers.
>> Freeze and use within four to five months.
>
>They could also be vacuum packed with care. There is a tilia technique
>to packing liquids like soups and sauces. Pre-freeze then pack them.

Cheers, Phred.

--
LID