I let thousands of pounds of avocados rot on the ground because I have nothing I can do with them. I've cut down easily 50 avocado trees because I dislike walking around on rotten guacamole. It's as pleasant as dog [excrement.] I have a couple hundred more. And there is nothing I can do with them because the mainland won't let me export them.
I make guacamole in five-gallon buckets because that's the most convenient size.
And I have a story for you.
I spent a great deal of time in restaurant kitchens. At one kitchen I particularly like, there was a nerdy, scientist chef who understood the chemistry of food. Most evenings, he'd let the cooks make a "staff snack" with whatever was lying around. And that snack always ended up being Mexican food.
The same cook always made guacamole. And every time, he tossed the avocado pits into the bowl with the pulp -- because someone in his family told him to. "Put the pits in to protect the pulp!" This annoyed the chef greatly. I could see it on his face.
One night, he prepped two bowls of avocados.
"Here you go -- one bowl with pits in it. And one without. And now we're going to leave them here and see how brown the pulp becomes in both bowls after a few hours."
As expected, both were equally brown.
"Now you never have to put pits in your bowl again. It doesn't work."
And the next day, guess what? Pits in the bowl. People are creatures of habit.
Here's what he told me: Oxygen is the enemy of avocado pulp. And so is heat. You can pulp, vacuum seal and freeze avocado (if your vacuum sealer can deal with it). And it will be good for months. You can refrigerate whole avocados -- vacuum sealed or immersed, and it will be good for weeks. And you can even pulp avocados, place in a container, and pour a little water to form an air-tight skin, and it will be good for days.
That's how to treat avocados.
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