Avocados are tricky to work with. Before it ripens, the pulp is too hard to work with, and when too ripe it’s a super-mushy mess. Finding the window of perfect ripeness isn’t easy, and removing the pit and skin can be a precarious process.
Fortunately, J.R. Simplot has found a way to help consumers bypass the guess, mess and labor with their innovative line of quick-frozen Hass avocados.
Scott Perry, the founder and CEO of Canyons Restaurants in Seattle, finds that using Simplot avocados for guacamole saves in multiple areas.
“[Simplot avocado halves] save on labor and food costs, because you can just throw them in a bag with the spices, squish, squish, squish them, and you have a great-tasting guacamole.”
“They are efficient, too, because you don’t have to worry about buying avocados that rot before you can turn them into guacamole,” Perry adds.
Simplot avocado products can be purchased in bulk quantities and can cut down on food management costs. “You can use them to serve a high quality product twelve months a year.”
Surprisingly, the avocados are not compromised when frozen. “Their color, look, and texture remain,” stated Perry.
“It’s a great product that I would recommend to anyone,” said Perry.
JR Simplot’s avocado line includes quick-frozen, 100% Hass avocado halves, avocado pulp, and guacamoles in a wide variety of flavor profiles. ~AV
Avocados are tricky to work with. Before it ripens, the pulp is too hard to work with, and when too ripe it’s a super-mushy mess. Finding the window of perfect ripeness isn’t easy, and removing the pit and skin can be a precarious process. 
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