how to ripen avocados quickly

11 April 2010

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I just discovered this and it really works.

If you plan on making some tasty guacamole in the next few days – or indeed, tostados, tacos, quesadillas or even just a lovely chicken sandwich – but the only avocados you can find are annoyingly unyeilding, pop them in a brown paper bag with a ripe banana, close it up, and leave at room temperature (warmer is better) for a few days. Hey presto, they become perfectly soft, peelable and creamy.

Apparently you can substitute a ripe apple for the banana – they both give off ethylene gas, which speeds up the ripening of other fruit.  You could also wrap everything in newspaper if you don’t have a brown paper bag.

Guess what I’m going to be eating for the next week?

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