Image Credits: California Avocado.
You have just bought your avocados for the week and are ready to make your favorite guacamole but find they are not ripe yet. Here are a few tips you can use to speed up the ripening process and allow your avocados to ripen naturally.
1. Use a Brown Paper Bag
Wait time: 3 to 4 days
Avocados produce ethylene gas, which is typically released slowly, causing the fruit to ripen. When an avocado is too much of an evergreen rock to ripen naturally, place it in a brown paper bag, roll it shut and store on your kitchen counter.
When tested, the bagged avocado was just slightly tangier than a normal ripe avocado but, on the upside, had a pleasant, buttery flavor and smooth, even consistency throughout. If you have got the time, this seems to be a pretty foolproof method.
2. Boost Ripening time with fruit
Apple, kiwis, and bananas also have ethylene gas. Place your avocado in a brown bag, along with a banana. The paper bag traps the ethylene gas that’s produced by the fruit and speeds up the ripening process. Depending on the avocado, ripeness may be achieved overnight. As a bonus, you’ll have super-ripe bananas you can use to make delightfully decadent banana bread.
3. Bake them
Wrap the avocados tightly in foil. Bake at 200 degrees for 10 to 15 minutes, until the fruit is softened slightly but not warmed. As the avocado bakes in the tinfoil, ethylene gas surrounds it, putting the ripening process into hyperdrive. Remove it from the oven, then put your soft, ripe avocado into the fridge until it cools and you’re ready to enjoy.
4. Fill a brown paper bag with flour
Fill the bottom of a brown paper bag with flour (about two inches should do the trick) and place your avocado inside, making sure to roll the bag shut. This method concentrates the amount of ethylene gas while protecting the fruit from mold and bruising.
5. Place them in Sunlight
The easiest way to ripen an avocado is by placing it in sunlight. Warmer temperatures ripen fruits faster, so move those un-ripened avocados to your window sill or another sunny spot of your home.
The flour method produced the best-tasting, creamiest, and most perfectly ripe avocado. However, the difference between all the paper-bag avos was negligible at best and none of them strayed significantly from the average avocado’s natural, bag-free ripening process over the same span.