You’ve just picked your avocados for the week and are ready to make your favorite guacamole, but find they’re not ripe yet. Don’t despair! Here are a few tips you can use to speed up the ripening process and allow your avocados to ripen naturally, resulting in that soft, buttery flesh and delicious, nutty flavor we all love.
If your Avocado from Mexico is not as ripe as you’d like it to be, there’s an easy trick.
Just put it in a paper bag, hugging a banana, and check it for ripeness daily.
Avocados from Mexico.
Does this sound familiar? You’ve just bought avocados and are ready to make the best, bowl-licking-good guacamole ever. Then, you cut the avocado open to find the flesh is the same texture as the pit! Now how are you going to satisfy your guacamole craving? We’ve got you covered! Keep reading for insider tips on how to ripen a cut avocado.
We don’t recommend this ripening method because the flavor and texture will be different than an avocado that has ripened naturally.
Yes, you can eat an unripe avocado, but we don’t recommend it. The avocado won’t have its wonderfully creamy texture and it won’t taste as delicious as normal. Check out our other how to videos to learn tips for ripening avocados.
We don’t recommend rushing the ripening process. Using a microwave or oven to speed ripening actually takes a longer than 10 minutes, (more like 30 minutes depending on the stage of the avocado). These techniques do make the fruit “soft”, but it does NOT make it “ripe” or “ready to eat”. It will taste like eating a soft, unripe avocado, with a pasty aftertaste – not very good.
Warmth does speed up the process like a sunny warm window (or in a paper bag with a banana), but it has to naturally ripen for the delicious taste we’re used to!
We recommend speeding up the natural process by putting the avocado in a paper bag or by sticking it right on top of any ethylene-producing fruit such as bananas.