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Avocados are tricky little fruits and can be quite complicated. We cut open an avocado only to find that it’s not ripe, cut our hands while attempting to extract the pit, and even attempt to preserve them only to find they’ve browned in the freezer. Luckily, there are easier, more reliable ways nurture an avocado.



Here’s a guide to getting the most out of your avocados:

Freeze When Ripe (Halves)

To preserve halves, cut the ripe avocado and remove the pit. Lay them on a baking sheet and coat all sides with lemon juice. Pre-freeze for 2-4 hours to ensure they won’t stick together in the bag. Once you take ‘em out of the freezer, you can toss the frozen avocado halves into a sealable bag and back into the freezer.

Freeze When Ripe (Blended)

If you enjoy popping avocado in your smoothies, you may want to try blending them and freezing them into cubes. To do this, add peeled and pitted ripe avocados into a blender along with 1 ½ tablespoons of lemon juice. Blend until there is an even, watery consistency. Pour the blend into an ice-cube tray and enjoy all the benefits of fresh avocado all year!

Unsure of ripeness? Check the stem!

Green means GO! The best way to see if an avocado is ripe is to check under the stem. If the stem comes off easily, that means it’s ripe, but there’s another layer you should check. Right under the stem, it will be either yellow, green, or brown. Yellow means that it’s underripe, green means it’s ready to eat, and brown means that it’s overripe.

Under-ripe? Throw ’em in a bag.

Among fruits, ripening is contagious. The best way to speed up the process for an avocado is to throw it in a paper bag along with a ripening banana and fold over the edge. Check back after 1-3 days depending on how under-ripe your avocado was.

Bake with avocados, not butter

Did you know that you can use avocado as a substitute for a variety of fats such as butter, oil, and even eggs? Avocados are not only healthier but can turn a variety of baked goods into vegan-friendly treats! When substituting for oil and butter, simply use the same amount that is listed in the recipe. For eggs, there’s a little math involved. You’ll want ⅓ to ¼ cups of mashed avocado per egg.

Avo-bowl eggs!

Avocado is a breakfast staple because if its creamy texture, great taste, and high nutritional value. But, what if avocados could also help you eliminate some dishes too? All you need to do is halve the fruit and remove the pit plus some of the avocado’s flesh–enough for an egg to fit inside. Crack the egg into the avo-bowl and bake at 425℉ for 20-25 minutes. Serve hot with salt, pepper, and green onions.

Cut out the knife. Screw it.

We’re not all well-coordinated chefs, so removing the pit with a knife may not be the safest choice. If you’re looking for a safer option, look no further than a corkscrew. Simply place the end onto the pit and push gently as you twist. Once it hooks onto the pit, pull it straight up to remove without losing any soft fruit. Then, using the same technique with a little more pressure, open a bottle of zesty white wine.

Avocados don’t need to be overly complicated. Let us know what your favourite tips and tricks to picking, preserving, cooking, and serving avocados are!


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