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Any uses for an unripe avocado?

small h Jan 3, 2010 05:36 PM

I stupidly bought a big ol' avocado - not Hass, the other kind - which felt sort of ripe, but isn't. I cut it into quarters and diced up part of it, in case it was edible in its current state (nope). So I don't think it can be returned to the windowsill. It's been in the fridge for a few days now. It's like a rock. A big, green rock. Can I grate it and fry it maybe? Avo-latkes?

  1. k
    Katballen Jan 3, 2010 06:20 PM

    door stop?

    1 Reply
    1. re: Katballen
      small h Jan 3, 2010 06:38 PM

      I had not thought of that, but it's certainly worth considering. It may also be useful as a weapon, if the revolution comes.

    2. ipsedixit Jan 3, 2010 07:29 PM

      Pop it in the microwave for 30 seconds or so. This will soften it up.

      Then peel, and chop it up, puree it and use for avocado soup. Add some extra sour cream or yogurt to make up for the lack of sweetness from the avocado.

      1. c
        cimui Jan 4, 2010 05:53 AM

        I'm of the mindset that you can make anything into a patty and pan fry it. I'd probably try chopping / food processing the avocado with breadcrumb / flour / mashed potato flake binder, salt, seasonings and egg.

        There are also a lot of baked avocado recipes out there, mostly involving mashing the stuff with cheese and then sticking it in an oven for a while. Or you can evidently bake avocado cakes (i.e. http://allrecipes.com/Recipe/Lemon-La...).

        There's a bit of an unpleasant astringency to unripe avocados that probably cooking or baking will help you get rid of. You could even experiment with baking the avocado, plain, and then using the baked avocado in a smoothie... but that's a lot of work for a smoothie.

        1. danhole Jan 4, 2010 10:52 AM

          Have you tasted it? I think that unripe avocados have a bitter taste, Well, maybe not bitter, but not pleasing! I have never tried the microwave for softening, so I would give it a shot, but other than that I think a weapon is the way to go. As a matter of fact, that was the first thing that sprang to mind when I saw this thread!

          2 Replies
          1. re: danhole
            ipsedixit Jan 4, 2010 12:24 PM

            An uncut and unripe avocado would indeed be a good weapon.

            But this avocado has been quartered and probably wouldn't be aerodynamic enough to be much of a projectile.

            1. re: danhole
              small h Jan 4, 2010 04:24 PM

              I did taste it, and it tastes more or less like an avocado - not bitter at all, but sort of...pale? It's the texture that's unpleasant. I thank everyone for their suggestions, and I will try both frying and microwaving. Before posting here, I googled around and saw a lot of references to microwaving an unripe avocado, many of which said it doesn't work. But it's not as if it will be a waste of food, so what the hell.

            2. s
              small h Jan 5, 2010 05:00 AM

              For those keeping score at home, microwaving an unripe avocado produces a hot unripe avocado. It got a bit softer (probably because a little of the fat melted). I put it on my breakfast sandwich, with a fried egg, salsa and queso blanco. Not terrible, but not something I would recommend.

              3 Replies
              1. re: small h
                buttertart Jan 5, 2010 10:20 AM

                I've had to microwave the occasional one for guacamole and found that if you chill the softened flesh (I spread it on a plate and stuck it in the freezer for a few minutes) it actually is quite acceptable when doctored up with lime juice etc. If you let it cool naturally it isn't as good, perhaps it keeps cooking slightly as it stands.

                1. re: small h
                  danhole Jan 5, 2010 10:48 AM

                  Glad you tried it first! When I get an avocado that isn't ripe, I put it in a paper bag, until it's ready and then in the fridge. Of course yours felt kind of ripe to begin with, but when in doubt put in a bag.

                  1. re: danhole
                    chef chicklet Jul 15, 2011 02:41 PM

                    This is what I do, but only with Haas. I learned my lesson buying those other bright green large avocados, don't think they're ever ripe after they've been picked. Least not where I shop. Cold storage does mean things to avocados, and I'm sure that they are transported that way.
                    and oops didn't notice that I'm late joining in. Still good advice is good advice for all to refer to when need be.

                2. a
                  AndySA Jul 15, 2011 12:53 PM

                  Hello all, firstly apologies for posting more than a year later but I just stubled upon this site. I am a South African and Avo trees grow all over the place here so almost ever other house has an avo tree in the garden.

                  If you want your Avo's to ripen quickly, wrap them in news paper then put them into a plastic bag and store in a warm place like, inside a cupboard and in 2 or 3 days they are ripe and ready to eat.


                  1. t
                    tastebytaste Jun 1, 2013 09:05 AM

                    I made a Kale, Shrimp, Cherry tomato and unripe avocado stir fry once and it turned out okay.. I squeezed some lime juice and olive oil over it along with some Cajun seasoning and salt. The unripe avocado added a little texture to the dish.

                    1. y
                      youareabunny Jun 1, 2013 01:18 PM

                      Face, hand, foot, or hair mask. :)

                      1. s
                        schrutefarms Jun 1, 2013 01:23 PM

                        Blech. Nothing worse than an unripe avocado. But then, nothing better than a perfectly ripe one :) I would stick it in the blender with some honey, olive oil, and (plain) greek yogurt for a great hair or face mask.

                        1. t
                          Tina4Music Feb 6, 2014 11:50 PM

                          i've been finding great tasting avacados 3 in a bag at the 99c only store however last night I was craving guacamole with my baked chicken taquitos but only half of one was soft enough to use which I did with hopes that the other half would ripen the next day but when I discovered otherwise and risk of turning black before ripening I tried slicing lengthwise to enable access to cutting close to the skin then put in the blender adding crushed garlic onion powder salt pepper and jalepeno juice and it turned into a great avacado sauce complimenting the great cilantro sauce I accidentally created in a blender also just by adding the same ingredients of crushed garlic onion powder salt pepper and jalepeno juice.to a bunch of cilantro I just threw in the blender. You can view images in my photo gallery at www.Facebook.Com/MenagerieCafe &;-) ♪♫ >♥< ♪♫

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