July 31st is National Avocado Day. Avocados are loaded with healthy fats, fiber, and a wide variety of nutrients, including 20 different vitamins and minerals. They are used in a variety recipes, one of the most common (and delicious!) uses being guacamole.
The problem with avocados, like many other fruits and vegetables, is that they brown and can spoil so quickly. There are tricks to try and prolong the life and color of your avocados, but they only preserve them for a day or two, if you’re lucky.
Luckily, Harvest Right has a solution. Freeze drying avocados allows them to stay green and fresh for years. A freeze-dried avocado keeps its vibrant green color and nearly all of its nutritional benefits, and, they are so easy to rehydrate. Just spritz avocado slices with cold water and let them rehydrate in the fridge. Use them on a sandwich, hamburger, or toss them in a salad. You won’t have to worry about having ripe, fresh, ready-to-eat avocados on-hand because you can just pull them right out of your food storage, whenever the craving hits you.
Try adding lime and/or lemon juice to avocados for added flavor before freeze drying and then powder them (with a blender or food processor) after – you can have instant guacamole by just adding water.
Stock up on avocados when they are on sale, freeze dry them, and enjoy eating them when prices are high or there is a shortage. Your next barbecue, camping trip, party, or impromptu movie night can include fresh guacamole, without a trip to the store for expensive avocados.
Celebrate the day by eating avocados!
What do you powder them with and when do you powder them?
You can use a blender or food processor. Just powder them right after you freeze dry them and seal them up in Mylar bag with oxygen absorber. Then you can pull them out and use them whenever you need them. (You could also blend them before freeze drying and spread that on the trays to freeze dry.)
Do you know what is the HTS code of the Freeze dried avocado?
What is HTS code? Could you explain please. Thanks.
Now THIS is an idea I would have never thought about!
Back of the envelope calculation says avocados are 15% fat. What is the upper limit on percentage of fat for a food to be freeze-dried? Is it a matter of preference, or is there an absolute no-no list?
Thanks. I’m very glad I found out about your company. Planning on a purchase this year.
How long will they last (un-opened in jars or Mylar bags with oxygen absorbers?)