I read somewhere--probably here--that one could hasten the ripening of an avocado by microwaving it BRIEFLY. Is this true? Or is the best way still the old apple-in-the-paper-bag trick?
never heard the micro trick but I have had the best luck summerging the 'cado in a paper bag w/ flour. It ripens in less than 24 hours.
I heard putting it in a tin with a tight cover and flour would do the trick but have not tried it. I guess a zip-lock type bag would work too. I tried the microwave thing a long time ago and all I ended up with was a hot, under-ripe avacado.
Yes, putting it in flour really works. I think I read it in something Diana Kennedy wrote, so I shouldn't be surprised, even though it sounds weird.
Simply putting it in a paper bag for a day or two (or longer as needed) will hasten the ripening.
"(or longer as needed)" Yeah. A friend gives me avacados from his tree a couple of times a year. They're hard as rocks and I have to keep them in a paper for about two and a half weeks. Worth the wait though. Very dense and creamy.
It's all about the variety. Hass are the good ones -- the ones with the dark, pebbly skin and rich, creamy flesh. The Fuertes, with their smoother, green skin have, to my taste, watery, bland flesh.
Put the paper bag in a dark place and that will really hasten the ripening.
I always add fruit to ripen in a paper bag with a banana or two, this speeds ripening.
Best method - in a paper bag w/fruit. Bananas and kiwis are best. Trapping the avocado with the riping gas of the fruits will speed up the avocado's own ripening.
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