This is how your avocado ripens 3x faster
There you are, in the supermarket. After feeling almost that entire box full of avocados, you once again move on unsuccessfully to the box with ‘ready-to-eat’ avocados, which are supposedly riper. Well, no.
I may have succeeded in finding a ripe avocado among the ‘regular’ avocados once. The ready-to-eat avocados usually aren’t a success either, and they’re also quite a bit more expensive—what a shame. Fortunately, we have three hacks to ripen your avocados in no time:
1. Oven
All you need is an oven, aluminum foil and baking paper. Preheat the oven to 90 ºC, wrap the avocado in aluminum foil and place it on a rack lined with baking paper. While the avocado heats up in the oven, the aluminum foil ensures that the ethylene gas released stays close to the avocado. That gas causes the ripening. After about 10 to 15 minutes, it’s ready, depending on how ‘ripe’ the avocado was before the process. Afterward, let it cool down in the refrigerator for a while.
2. Paper bag
If you’re in less of a hurry with the avocado, put it in a paper bag, close it and store it at room temperature. The paper bag ensures that the ethylene gas released by an avocado stays in one place, speeding up the ripening process. Your avocado should be ripe in about four days.
3. Extra fruit
Do the same as above, but add a banana. Since a banana also releases ethylene gas, the process will go twice as fast. After two days, you’ll have a ripe avocado and a banana.
