That viral avocado-in-water 'hack' making the rounds is an avoca-don't.
. A lot of write-ups about that one suggest wrapping in foil before heating at 200 F for 10 minutes, but every time I’ve tried it, it has taken longer than that. I typically give it about 15 minutes at 225 F.
Remember, though, that ripening of avocados has a lot of moving parts. Most of the descriptions say this works by prompting the avocado to release ethylene gas, the chemical that ripens climacteric fruits, but those chemical reactions don’t really have time to occur in just a few minutes.
The drawback to freezing is that it will change the texture pretty significantly. When thawed, it will be very soft, similar to thoroughly mashed avocado even before you take a fork to it. It just won’t work for artful slicing, but it’s perfectly fine if you prefer smooth guacamole or if you plan to use it in a smoothie.Courtesy Heather Martinshould you attempt to peel or cut a frozen avocado. People often injure themselves slicing avocados even when they’re not frozen solid.
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