An unripe avocado has a somewhat bitter taste and a hard, firm texture that most find unpleasant, but there are a few ways to salvage an unripe avocado by cooking it, which will help to soften the flesh. However, if an avocado is extremely unripe, the flavor will not be enjoyable no matter how you prepare the avocado, as it will be extremely bitter. Unfortunately, a very unripe avocado that has been sliced should be discarded.
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Preheat the oven to 300 degrees Fahrenheit.
Slice the avocado in half and quarter the halves. Remove the avocado skin and place the avocado in a small baking dish.
Squeeze the juice of 1/4 lemon over the avocado on the baking dish. Season the avocado lightly with coarse sea salt and freshly ground black pepper to taste.
Bake the avocado in the oven for 10 minutes or until slightly softened.
Slice the avocado in half and remove the seed. Scoop the fruit out of the avocado and place it in a small mixing bowl.
Mash the avocado with the back of a spoon or a potato masher for about one minute. The avocado should have some lumps and not be completely mashed.
Heat 2 tbsp. extra virgin olive oil in a medium sauté pan until hot but not smoking. Meanwhile, season the avocado with sea salt and freshly ground black pepper to taste.
Mold the avocado into a patty about 1-inch thick.
Place the avocado patty in the sauté pan and cook it for three to four minutes on each side or until golden brown. Allow the avocado patty to cool for five minutes before cutting into it.
Slice the avocado into quarters and place it in a microwave-safe baking dish.
Squeeze the juice of 1/4 lemon over the avocado slices and season them to taste with sea salt and freshly ground black pepper.
Cover the baking dish with plastic wrap and poke four holes into the plastic wrap with the tines of a fork.
Microwave the avocado on medium heat for two minutes. Remove the plastic wrap and allow the avocado to rest at room temperature for five minutes before using it.
- "Martha Stewart's Cooking School"; Martha Stewart; 2008
- "1,000 Mexican Recipes"' Marge Poore; 2001