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What’s the best way to ripen an avocado?

What’s the best way to ripen an avocado?

If you eat avocados often, you know the sheer disappointment you feel when the market only has hard, green fruits. They are truly ripe and filled with buttery goodness when the outside turns black, and you feel that it’s slightly squishy when squeezed. When it starts to shrivel and becomes very soft, you’ve let it ripen too much and it may be brown inside.

There are those times when we need them to ripen fast! Like if you're hosting taco night or need to bring a tub of guac to a potluck in the morning. But how? Putting them in the microwave is not the answer unless you like hot green goop.

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After purchasing 3 unripe Hass avocados at the store, I experimented with putting each one in a different place to see which would ripen first. Here is where I placed them:

  1. Sealed in a paper bag, in a dark cabinet.
  2. Out in the open in a dark cabinet (no sunlight).
  3. Out in the open on the counter (sunlight).

As you can see in the picture, the avocado in the brown paper bag (left) ripened the quickest (2 days).

The avocado left in a dark cabinet (middle) and left in the sunlight (right) took the same amount of time to ripen (3 days).

So there you have it: there’s no magic technique for ripening avocados overnight – unfortunately - but the paper bag trick does speed the process. So your guacamole cravings will have to wait a full 2 days if you have a paper bag handy or 3 if you don’t.

The best strategy is to keep some handy. The fridge stops the ripening process, so once they are to a desirable state, pop them in there and let them wait for you. They should last about a week without browning.


This Is the Best Way to Speed up&mdashand Slow Down&mdashthe Ripening of Avocados

Happy National Avocado Day! It&aposs one of our favorite imaginary food holidays, because you can do a lot with avocados. They’re delicious on everything from salmon to sweet potatoes to toast—plus they’re full of heart-healthy monounsaturated fats. What’s not to love?

An underripe avocado. That’s what.

Never again! We tapped the experts at Avocados From Mexico to find out the best ways to go from rock-hard to perfectly ripe in a couple of days. Here’s exactly how to ripen avocados fast.

Bag It With Fruit: Place your avocado in a paper bag with a banana or apple and fold to close. Store it in a warm environment until the skin turns a darker green and yields to gentle pressure, which usually takes one to three days.Alternately, if you don’t have any other fruit on hand,you can place the avocado in a bag of uncooked rice and fold to close. Store it in a warm environment until the skin turns a darker green and yields to gentle pressure, which usually takes one to three days.

Why does this trick work to ripen avocados quickly, you ask? Because ripening is the result of fruit releasing a gas called ethylene, which effectively starts the course of decay. It’s caused by the breakdown of cell walls, conversion of starches to sugars, and the disappearance of acids in a piece of produce. All of these processes make a peach, pear, or avocado more palatable—it’ll feel softer and taste sweeter with less acid, starch, and softer cell walls—only up to a point (when it gets rotten). Because ethylene gas diffuses easily, it can travel within the plant from cell to cell and to neighboring plants. It’s also triggered by heat.

So on the flip side, if you’re hoping to serve dinner guests guacamole a few days from now and you’ve found yourself with an already-almost-too-soft avocado, there’s a super simple way to slow the ripening down. Simply place your ripe fruit in the fridge. The cooler temperature will slow the effects of ethylene gas.

The main takeaway here: plan ahead. When you’re in the grocery store, think about when you𠆝 like to enjoy your avocado. If it’s soon, opt for a darker skinned avocado that has a slight softness and is ready to be eaten. If you have a few days before you&aposll be serving it, go ahead and grab a firmer avocado with a greener skin.


  • Tale as old as time: You’re craving guac, but when you get to Trader Joe’s, there’s a pile of totally unripe avocados taunting you. Don’t settle for the store-bought stuff--here’s a foolproof trick to making avocados soft and creamy in minutes.

Step 1

What you need: A baking sheet, tinfoil and that hard-as-a-rock avocado

What you do: Wrap the whole fruit in tinfoil and set it on the baking sheet. Pop it in the oven at 200°F for ten minutes, or until the avocado is soft (depending on how hard it is, it could take up to an hour to soften). Remove it from the oven, then put your soft, ripe avocado into the fridge until it cools.

Why this works: Avocados produce ethylene gas, which is typically released slowly, causing the fruit to ripen. But as the avocado bakes in tinfoil, the gas surrounds it, putting the ripening process into hyperdrive. Guac and avocado toast for all!


Flick the stem

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Here's some advice we haven't heard before. "Our preferred method for identifying a ripe avocado is to try to flick the small stem off the fruit," the editors of America's Test Kitchen explain in their book, The New Essentials Cookbook: A Modern Guide to Better Cooking. "If it comes off easily and you can see green underneath, the avocado is ripe. If it does not come off easily or you see brown underneath, the avocado is not yet ripe, or it's overripe and therefore unusable."


5 Genius Ways To Ripen An Avocado Even Faster

There&rsquos nothing like running to the grocery store for avocados, only to find that every single one in stock is completely rock solid.

As your dreams of whipping up a fresh guac, avocado toast, or any other delicious avocado recipes begin to fade&mdashtake a pause. You can totally ripen that avocado faster with a few simple hacks.

Try out one of these genius, nutritionist-recommended ways to ripen an avocado quickly. Don't worry, you'll be enjoying the creamy green goodness in no time.

If you&rsquore shopping for avocados, buy some bananas to go with them. &ldquoBananas produce ethylene, a gas that helps to trigger the ripening process," says Maggie Michalczyk, RDN. "Put your avocados in you fruit bowl close to the bananas to ripen them faster.&rdquo

Placing avocados in a paper bag will help expedite the process, and they should be ready within four days. But to really speed it up, "place your avocados in a paper with the apples so that the ripening gas is trapped inside,&rdquo says Michalczyk. Apples contain the same ethelyne gas as bananas, so this combo will get your rock solid avos ripe in one to three days. Just keep checking on it every day to make sure it doesn&rsquot spoil.

Out of bananas and apples? &ldquoTomatoes, potatoes, kiwifruit, and mangos also produce ethylene so you have options on what to put your avocado next to,&rdquo Michalczyk says.

This only works if the avocado isn&rsquot super green&mdashif it's totally green all around, it may need to ripen more in a bag or on the counter first, says Michalczyk. But to try this technique, &ldquowrap the avocados tightly in foil. Bake at 200 degrees for 10 to 15 minutes," she says. "The fruit should come out softened slightly but not warmed.&rdquo Pop it in the fridge to let it cool.

Don&rsquot let your avocados bake away in the sun if it&rsquos super-hot out, but putting them on a counter near sunlight can be a great way to get them ripe fast. &ldquoWarmer temps help to speed up the ripening process," she says, "so keeping your avocados on the window sill might just be the most functional way to ripen." Not to mention, it doubles as cute kitchen decoration!

Grab a bowl and give your avos a little rice bath. &ldquoAvocados produce their own ethylene gas, too, so completely covering an avocado in a bowl of rice traps the ripening gas and speeds up the process,&rdquo she says. Expect your avocado to be ready in a couple days.


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Florida vs. California vs. Hass Avocados: What’s the Difference?

Florida avocados are bigger and have smoother skin, while California avocados are Hass avocados with darker, bumpier, pebbly skin and slightly smaller sizes.

Nutritionally the main difference is that a California or Hass avocado has 2.3 grams of fat per tablespoon, while a Florida avocado has more like 1.5 grams for the same portion. This means that Florida avocados are lower in fat and are sometimes labeled “lite” avocados in the store. However, if you’re on the keto diet and looking to avocados explicitly to get healthy fats, you want California Hass avocados.

That being said, other than the fat proportions, the nutritional content of fiber, folate, and vitamin K in these avocados is more-or-less equivalent.


Need some inspiration for your ripe avocados? Try these:

AVOCADO ROSE TOAST

VEGAN AVOCADO CHOCOLATE CAKE

SPICY TANGERINE AVOCADO SALAD


How to Hack the Ripening Process

8. Bake them in the oven. Now, this is a bit of a cheat, but if all of a sudden you&rsquove decided to use your avocados sooner than planned, and they&rsquore still far from ripening, here&rsquos what you can do.

  • Wrap the fruits individually in tin foil.
  • Place them on a baking sheet and bake at 90 degrees Celsius for 10 to 15 minutes until your desired softness is achieved.
  • Unwrap and cool them on your kitchen counter, about 30-45 minutes, or in the refrigerator.
  • If they aren&rsquot soft enough, bake for another 10 minutes, then another, and another &ndash checking every 5 minutes &ndash until your desired softness.

This method works because, like the paper bag principle, the ethylene is being trapped and warmed in its own ethylene gas.

If you use this method though, be wary of the fact that the quality of the fruit may be compromised. It will soften, yes, but it won&rsquot ripen. Nor will you get that smooth, silky texture and sweet, nutty flavour you expect. Do this only as a last resort, when you&rsquore caught in a bind.

Others would suggest cooking the avocados in a microwave. But, like the oven method, it merely softens the fruit by cooking it, not ripening it. And the result is a mushy, stinky mess. Honestly. Not only are the taste and texture compromised, but so is the smell. I really wouldn&rsquot recommend it.


4. Buy them ripe

You’re buying your avocados and you want them to be in your mouth the minute you get home. The most obvious thing to do would be to simply buy ripe avocados! But how to choose the best one?

1. Check the colour. With most varieties, you’ll want to look for an almost black-coloured skin with only a hint of green. A few avocado varieties will remain green like the Fuerte, Reed and Bacon, so there are a couple of other things you should look at, too.

2. Hold the avocado in your palm and very gently squeeze it. It should be a little soft but still firm. Be careful not to squeeze it too hard, as it can cause bruising and ruin it.

3. Once you’ve gone through the steps above, remove the stem and take a look at what’s underneath – if it’s green, it’s good, and if it’s brown, it’s overripe.


Watch the video: ΠΩΣ ΝΑ ΦΑΣ ΑΒΟΚΑΝΤΟ Ο πιο απλός τρόπος! (December 2021).