Thank you all for your advice on our avocados!
For the past week or so, we’ve had avocado on toast for breakfast every morning, and eaten copious amounts of guacamole.
In the course of all this, we’ve made some interesting discoveries. Firstly, adding a little vitamin C (ascorbic acid) to guacamole keeps it beautifully green, even after an extended time in the fridge. We crushed up a couple of tablets (you probably only need one, but we were making a big batch), removed the casing, and dissolved the powder in a little warm water. This was then sprinkled sparingly onto the avocados as they were being mashed.
Here’s a photo of the guacamole after it had been in the fridge overnight (we did press a sheet of Gladwrap onto the surface)…
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Secondly, we’ve found that guacamole freezes very well. We portioned small amounts into ziplock bags and stashed them in the freezer…
To see how they were traveling, we defrosted one after three days. It had kept its colour beautifully and wasn’t watery at all, perhaps because the bag had excluded most of the air. If we were planning to do this again, we’d probably leave out the tomato, as I’m not sure how it will hold up over an extended period in the freezer.
We took a photo to show you the defrosted guacamole – Pete suggested using a bowl, so that it looked less like “astronaut food”…
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The recipe we used was very simple, and based on one given to us by our friend Barbara…
- 3 ripe avocados
- 1 large tomato, chopped
- juice of half a lime
- chopped coriander (cilantro) to taste
- salt to taste
- 1 vitamin C tablet, pounded, sieved and dissolved in a little water
Using a fork, mash the avocados, sprinkling sparingly with a little vitamin C water as you go – you don’t need very much at all. Add the tomato, coriander and lime juice and continue to mash with a fork. Taste and season with a little salt if necessary. Now invite the neighbours around for a party!
Fig Jam and Lime Cordial 