Leave the skin on.

Put your avocados in the freezer whole. It helps to put them in a freezer bag and label it with the date.

Use them within 3 months.

Slice the avocado lengthwise, going around the pit.

Separate the avocado into two equal halves.

Give each side of exposed avocado flesh a squeeze of citrus (lemon or lime juice works great here) to keep it from browning.

Wrap each half up nice and tight in a wax wrap or plastic wrap.

Stow them in a freezer-safe container like a Stasher bag. Squeeze out as much air as you can before sealing it.

Start by slicing the avocado in half and removing the pit.

Cut the avocado flesh into slices, then throw away the peel.

Place the avocado slices onto a parchment paper-lined baking sheet.

Drizzle the slices with fresh lemon juice.

Freeze until the slices are solid, then move to either a freezer bag or an airtight container to keep in your freezer until ready to use.

Frozen avocado chunks on a piece of white parchment paper.

Cut your avocado in half and toss the pit.

Make cuts into the flesh of the avocado to create cubes and throw out the peel.

Arrange the cubes of avocado onto a baking sheet with parchment paper.

Give the cubes a spray or drizzle of a bit of lemon juice.

Freeze them until they’ve become solid. You can then use an airtight container or freezer-safe bag to store them in your freezer.

Mash your ripe avocados with a tad of lemon or lime juice. You can use a fork, potato masher or even make an avocado puree with your food processor.

Put the mashed avocado in an airtight container.

Freeze your mashed avocado.