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How to ripen an avocado in minutes

Ringbearer2
Ringbearer2 Posts: 592 Member
in Social Groups
I came across this article and thought it could be helpful to those craving guacamole :)

http://www.nzherald.co.nz/lifestyle/news/article.cfm?c_id=6&objectid=11625845

Replies

  • camtosh
    camtosh Posts: 898 Member
    great idea! does it work?
  • V_Keto_V
    V_Keto_V Posts: 342 Member
    Cool, I might have to try someday...the old fashion method is much slower: throw unripened avocados in a brown paper bag with any kind of damaged/broken fruit or vegetable & let the ethylene gas build up by closing the bag to chemically ripen the avocados.
  • Ringbearer2
    Ringbearer2 Posts: 592 Member
    edited April 2016
    camtosh wrote: »
    great idea! does it work?

    Well it was on the internet so it must be true....

    I don't know, but I'm constantly frustrated with unripe avos in the store, so I'm sure going to give it a try.


  • Cheesy567
    Cheesy567 Posts: 1,186 Member
    I've baked hard avocados (I use them as a 'well' for shirred eggs), and they will soften, but the flavor doesn't ripen that way.
  • bowlerae
    bowlerae Posts: 555 Member
    V_Keto_V wrote: »
    Cool, I might have to try someday...the old fashion method is much slower: throw unripened avocados in a brown paper bag with any kind of damaged/broken fruit or vegetable & let the ethylene gas build up by closing the bag to chemically ripen the avocados.

    I would try this method first before baking an avocado. Interesting post though.
  • Deena_Bean
    Deena_Bean Posts: 906 Member
    V_Keto_V wrote: »
    Cool, I might have to try someday...the old fashion method is much slower: throw unripened avocados in a brown paper bag with any kind of damaged/broken fruit or vegetable & let the ethylene gas build up by closing the bag to chemically ripen the avocados.

    How long does that take?
  • sammyliftsandeats
    sammyliftsandeats Posts: 2,421 Member
    Baking an avocado that isn't ripe changes the flavour and is not very good with guacamole.

    The fibre doesn't break down as well and it just tastes off. It's not creamy, more stringy.
  • Panda_Poptarts
    Panda_Poptarts Posts: 971 Member
    I keep a sack of slightly unripe avocados in the fridge. They take longer to ripen than on the counter, and by 4 or 5 days I have perfect avocados. I buy a few at a time (4 or 5) and re-stock with slightly unripes when I have a couple ripes left.
  • baconslave
    baconslave Posts: 7,018 Member
    Deena_Bean wrote: »
    V_Keto_V wrote: »
    Cool, I might have to try someday...the old fashion method is much slower: throw unripened avocados in a brown paper bag with any kind of damaged/broken fruit or vegetable & let the ethylene gas build up by closing the bag to chemically ripen the avocados.

    How long does that take?

    I let unripe avocados snuggle in with the bananas... :wink:
    Takes a full day or two depending on the ripeness level of the avo beforehand and how ripe them nanners are already.
    I imagine V_Keto_V's method is much the same.
  • baconslave
    baconslave Posts: 7,018 Member
    Panda_Poptarts wrote: »
    I keep a sack of slightly unripe avocados in the fridge. They take longer to ripen than on the counter, and by 4 or 5 days I have perfect avocados. I buy a few at a time (4 or 5) and re-stock with slightly unripes when I have a couple ripes left.

    Me too. That's the best way to keep tasty avocados available and not have to wait all the time.
  • Ringbearer2
    Ringbearer2 Posts: 592 Member
    Cheesy567 wrote: »
    I've baked hard avocados (I use them as a 'well' for shirred eggs), and they will soften, but the flavor doesn't ripen that way.

    Oh, that's a shame! I guess I need to be more patient.

  • bowlerae
    bowlerae Posts: 555 Member
    baconslave wrote: »
    Panda_Poptarts wrote: »
    I keep a sack of slightly unripe avocados in the fridge. They take longer to ripen than on the counter, and by 4 or 5 days I have perfect avocados. I buy a few at a time (4 or 5) and re-stock with slightly unripes when I have a couple ripes left.

    Me too. That's the best way to keep tasty avocados available and not have to wait all the time.

    I do the same thing (kind of, I think). I have about 3-4 ALMOST or pretty ripe avos in the fridge, the fridge slows down the ripening further so I can eat them before they become overripe. Meanwhile, I'll have 3-4 on the counter that will ripen pretty quickly, about the time I go through 2-3 in the fridge.

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