Okay, so there’s the hack where you put your avocado in the oven, but that only results in hot watery fruit with an uneven texture. No, thank you. There’s also the method where you simply set your avocado in a sunny windowsill, but it takes way too long for me—something like four days until it was ripe. People even try ripening their avocados in the microwave. (Please, for the love of god, do not do this. I’ve seen videos, and the end result is truly disturbing.)
While some of these quickie methods do make your avocado softer in minutes, it’s not the kind of softness you want for your avocado toast. In reality, the quickest and most effective way to ripen your avocado is going to take a couple days. But if you plan ahead, you’re in for a treat, because the most perfectly ripened avocado you’ll ever eat requires nothing more than a paper bag and some flour.
The best way to ripen an avocado involves first putting 2 to 3 inches of white flour at the bottom of a paper bag. Next, set your avocado on top. Roll the top of the bag a few times to completely seal it. Doing so traps in the ethylene gas, which speeds up the ripening process. Many people suggest trying this method with a ripe banana instead of flour (as the banana itself produces a lot of ethylene gas), but I’d prefer flour any day because it has the added benefit of soaking up any moisture that gets trapped in the bag.
Your hard-as-a-rock avocado should start to soften just 36 hours, and I’ve happily eaten it atop my toast at that point. If your avocado is especially rock-solid, just wait it out for another 12 hours. Trust me, you won’t regret it.
These are the surprising avocado benefits you should know about:
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