Put it in a paper bag with an apple, banana or kiwi, and leave it on the counter. Those fruits give off ethylene, a natural gas that speeds up ripening, and the bag keeps it close to the avocado. Check it daily: a hard avocado usually ripens in 1 to 4 days, depending on how unripe it was.
How to ripen a whole avocado
- Paper bag + apple or banana on the counter, away from direct sun. This is the fastest method.
- No bag? Just leave it on the counter. It takes a few days longer.
- Don’t microwave it or put it in the oven. The California Avocado Commission points out that heat doesn’t ripen an avocado. It just cooks it.
Is it ripe yet? Hold it in your palm and squeeze gently, without using your fingertips. A ripe avocado gives slightly. Skin colour isn’t reliable, because some varieties stay green when ripe.
Once it’s ripe, move it to the fridge to slow it down. It keeps its quality for about 2 to 3 days there.
Already cut an unripe avocado?
- Put the halves back together with the stone in.
- Brush the cut flesh with lemon or lime juice to slow browning.
- Wrap it tightly, or put it in an airtight container, and keep it in the fridge.
- Check it daily. It may soften a little, but cut avocados don’t ripen as well as whole ones, and some stay hard.
Using an avocado that’s still hard
Unripe avocado is safe to eat, just firm and less creamy. It works best when it’s cooked or blended:
- Blend it into smoothies, where texture matters less.
- Roast or grill it: brush the halves with oil and season them.
- Bake it with an egg in the hollow.
- Slice it thinly or dice it small for salads and salsas, with plenty of citrus and salt.
Source: California Avocado Commission, How to ripen an avocado faster.