You might have heard that you can wrap the avocado in tin foil and bake it for 10 minutes to ripen it in no time. Unfortunately, this is a total myth and will only leave you with an inedible avocado that has mushy skin and flavorless innards. There is one method, however, that can truly cut down your ripening time, and that's the paper bag method!
The gaseous plant hormone ethylene released by fruit including avocados triggers the ripening process, so the best way to speed up the process is by trapping the fruit in a container with its own ethylene to concentrate the exposure.
A paper bag is a great option since it traps ethylene while still allowing the fruit to "breathe," preventing any unwanted bacterial growth.
There's also a theory that if you want to double down on ethylene gas, you can add ripe bananas to the paper bag along with the avocado.
These fruits release ethylene too, so the paper bag would, theoretically, be as full of ethylene as possible, encouraging faster ripening in both fruits. The hard reality is that you can't take an avocado from rock-like to creamy and dreamy in a matter of minutes—sometimes there's no getting around nature.
With the paper bag trick, though, your avocado's ripening period can be cut nearly in half—so instead of waiting a week to cut open a ripe avocado, you can do it in just a few days. Truth is, an overripe avocado is even worse than an underripe avocado. Wrinkly, sad skin—especially with soft, mushy dimples—is a clear sign that the avocado is overly ripe.
Once you cut into it, you'll discover a brown avocado that's bitter to the taste—and there are no ways to save it. If an avocado has turned ripe and you don't want to eat it yet, you can place it in the fridge. Should be ready, you can tell by touching and gently pressing it. The reason this works is called ethylene. So essentially, when you wrap that avocado in a paper bag or just an old newspaper, you concentrate the ethylene that avocado forms naturally. You basically let that avocado sit in its own juices or gasses , which speeds up the ripening process.
It will keep like this for about 3 more days. You must be logged in to post a comment. If eating avocados right away, look for dark green, almost black avocados that are firm with a slight flex when squeezed. The inside of these avocados will be bright green against the skin and creamy on the inside, pulling away easily from the pit. Black avocados with mottled skins are past their prime.
The inside will often have brown spots in the fruit, and will have a bitter taste. Like many fruits and vegetables, you have to get a feel for telling if an avocado is ripe, and I mean literally feel it, but a visual I. The easiest way to ripen avocados is to set it on the counter for a few days to let It ripen naturally. Greener avocados can last days on the counter before becoming perfect while darker skin avocados turn ripe quicker.
Store halved avocados in the refrigerator for days max. I find if I tightly wrap the halved avocado in the skin and with the pit it lasts longer. Face the two halves together then wrap tightly with plastic wrap like a cheesemonger wraps cheese. If it does, slice away the browned portion and hope for green underneath. If you use this method , please let me know!
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