Avocados and their drama! They’re either as hard as rocks or mushy mush bags ready to spoil your day. And let’s not forget, these green gems aren’t exactly cheap, making it even more tragic when they decide to go bad within 24 hours after we introduce them to the crisper drawer. But guess what? There’s a nifty trick to keep these nutrient-packed delights fresh and always ready for your culinary whims: freezing them. Yes, you heard it right!

Let’s dive into this game-changer, shall we?

First off, Jodi Brown has shared an avocado-saving method that is pure brilliance. Start by slicing those avocados lengthwise and politely evicting the pit. You should have nice, green avocado halves now, staring up at you. Next, lay them out like they’re sunbathing on a cookie sheet, ensuring they’re in a single layer. This step is crucial to give them a little personal space, which helps avoid a massive avocado chunk mess later.

Once you’ve got that sorted, it’s time to pop the entire cookie sheet into the freezer. Jodi suggests leaving them overnight, but if patience isn’t your strong suit, a few hours will do the trick.

Here’s the second part of the strategy: once your avocado halves are frosty and solid, whip out a spatula and carefully transfer them from the cookie sheet to a sealable bag. This innovative double-freeze method ensures that when you reach for an avo, you’re not chiseling away at an Arctic avocado glacier block in vain attempt to get just one piece.

Now, when the craving for guacamole or a green smoothie hits, just pull out an individual avocado half. If a creamy dip is what you’re after, let the avocado thaw a bit. If a smoothie is in order, toss it straight into the blender with your other ingredients. Easy peasy!

Jodi’s method is not only practical but also keeps the avos in perfect condition, ready for any culinary adventure you’re planning. Want to see this avocado-saving magic in action? Check out Jodi’s instructional video below!