Anyone ever dehydrate avocado.  You know.  Just in case I get an insatiable desire for guacamole on a canoe trip.

I've made a couple of runs at it and am not entirely satisfied with the result.  I guess I could always just buy the avocado powder.

dd

up

BillConner wrote on May 15^th, 2013 at 11:12am:

I actually tried the trailcooking method.  Of my two attempts (thus far), it did turn out better, but even with turning and blotting as the paste surface hardened, it still had a bit of oil content on the surface at completion. 

I did make two changes to the trailcooking method.  First, I did not add guacamole mix ... just straight avocado.  Since my first attempt (1/8" slices dipped in fruit fresh) produced a visually appealing result but with a slightly rancid taste, I decided to add the juice of 1/2 lemon (citric acid) to the second batch...hopefully to assist in further breaking down the oils.  The result of round 2 produced a bit of sharpness ... perhaps the lemon juice.  I believe this version still has enough oil that it will clump if I attempt to grind it, rather than produce a powder.

The first reference (dated in the 1920's) suggest using temps that are well above those produced by most home dehydrators, so if I decide to ramp up the heat, I'll be using the oven method. 

BTW:  My dehydrating times (using temps between 135 and 155) have all been well in excess of the time recommendations suggested.  Still oils remaining at the end of those sessions.

The search continues.

dd

I have never tried dehydrating avocado.  I would think it is one of the harder items to successfully dehydrate due to its inherent qualities.  But I was wondering if different varieties of avocado would have different results and/or if the state of ripeness of the avocado would result in more or less oil during dehydrating process.