You can, but it’s usually a mistake. The cold stops or badly slows ripening, so a hard avocado put in the fridge tends to stay hard. If it stays cold for too long, it may never ripen evenly. Ripen avocados on the counter first, then refrigerate them once they’re ripe.
The right order
- Hard and unripe: on the counter, at room temperature. Put it in a paper bag with an apple or banana to speed it up.
- Just ripe (gives slightly when gently squeezed): move it to the fridge. The California Avocado Commission says it keeps its quality there for about 2 to 3 days.
- Cut: keep the stone in, brush the flesh with lemon or lime juice, wrap it tightly and refrigerate it. Use it within a day or two.
When refrigerating unripe avocados makes sense
- To slow them down on purpose, if you bought several and want them to ripen at different times. Take one out a few days before you need it.
- Ripening may be patchier after cold storage, so don’t keep them chilled for long.
Already cut an unripe one?
See What to Do with an Unripe Avocado for how to store it and the best ways to use it while it’s still firm.
Source: California Avocado Commission, How to ripen an avocado faster.