avocados
I was curious and looked for recipes containing avocados. I noticed there are hardly any recipes that contain heated or even cooked avocados, except for a few where avocado is put on a warm dish.
Does this have a specific reason? Does it get inedible when heated up?
As a rule, avocado should only be frozen in pureed form. When frozen, it should be placed in an air-tight container (such as a sealable dish or freezer bag) with only enough room for expansion as it cools. The variable fat and water content of avocados is not well suited to freezing, and renders the thawed product spongy and elastic, a far cry from the normal texture of avocados.
The thawed puree, however, can be used as a sandwich spread, in the creation of dips (such as guacamole), or any recipe where solid pieces of avocado are either not desired or not required. If a dish has avocado cooked into it--again, non-solid form is preferable--the freezability of the dish would be dependent on whether or not such a dish is normally freezable (if not normally containing avocado).
If it's fully green or even yellow the chances are it's still rock hard.
Personally a little brown on an avocado is a sign of ripeness,
I'd regard an avocado that's gone black as completely past it.
https://nuxx.net/gallery/v/moblog/IMG_20100831_090647.jpg.html?g2_imageViewsIndex=1
Best Answer
They're still edible after cooking, but they take on a texture people don't usually like too much. It's kinda similar to them being overripe, minus the browning, very soft and maybe even a little slimy. The flavor changes a bit too, but I'm not sure how to describe it. It may be subjective (I'm just completely used to eating them fresh) but it seems like they're definitely worse cooked. In any case, they don't need to be cooked, so why bother?
Note that you can heat them a bit without those effects, though, for example the brief cooking of quesadillas will leave them pretty much fresh.