Picked before they ripen and shipped while their flesh is still hard, avocados don't develop their distinctive flavor and buttery texture until they're completely ripe and soft. A nutrient-rich substitute for dressings and condiments loaded with healthy fat, avocados are a tasty source of vitamins, dietary fiber and beta carotene. To fully enjoy avocados' rich taste and creamy texture, facilitate the ripening process at home by setting up micro-environments where the green, firm fruit softens naturally.
Fruit-Ripening Bowl
Step 1
Place firm avocados in the bottom of a fruit-ripening bowl. Cover the bowl with its lid, which has small holes in it to allow ethylene -- a gas naturally released during the ripening process -- to escape.
Step 2
Set the clear, plastic ripening bowl on the kitchen counter or in another open area where the ambient room temperature remains between 65 and 75 degrees Fahrenheit. Avoid setting the bowl where it is exposed to chilly drafts or direct sunlight.
Step 3
Test the avocados individually for ripeness after two days in the bowl. Hold a fruit in the palm of your hand, wrap your fingers around it and gently exert pressure. If the avocado is soft enough to yield, it's ripe enough to use. If it remains firm, place it back in the fruit-ripening bowl, where it may take another one to three days to soften.
Brown Paper Bag
Step 1
Lay avocados in the bottom of a brown paper bag. Hold the top edges of the bag together and fold them over several times to hold the bag shut, but loose enough to allow for air circulation.
Step 2
Set the bag aside in an area that maintains a consistent temperature between 65 to 75 degrees Fahrenheit. Avocados typically ripen and soften in the bag within two to five days, depending on the time since they were harvested and the conditions in which they were stored and shipped. To accelerate ripening, place an apple or a banana in the bag.
Step 3
Check the avocados for softness, squeezing gently as you hold the whole avocado in your hand. Return avocados that remain firm and unyielding back to the paper bag to soften for another one to three days.
Tips and Warnings
- Soft, ripened avocados may be stored in the refrigerator for about two to four days before use. If you cut and use just one portion of a soft, ripe avocado, sprinkle the cut surfaces of the remaining section with lemon juice to prevent discoloration. Cover the section with plastic wrap and keep in the refrigerator for a day or two.
- Rinse avocados under cool, running water just before you cut them to wash away any residue that may be clinging to the skin.
Things You'll Need
- Fruit-ripening bowl
- Brown paper bag
- Apple
- Banana
References
- Centers for Disease Control and Prevention: Fruit of the Month -- Avocado
- Eat Right, American Dietetic Association: Avocados -- More Than Just "Good Fat" and Guacamole
- University of Florida IFAS Extension; South Florida Tropicals: Avocado; Amy Simonne, et al.; July 2004
- "Peaches, Plums, and Nectarines: Growing and Handling for Fresh Market"; James H. LaRue; 1989
- California Avocado Commision: How to Choose and Use
- "Cooking Light"; Avocados -- Green, Gold, and Glorious; Timothy Q. Cebula
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