The idea is that, as they all contain ethylene gas, the avocados should be stimulated to ripen faster. Curious as to whether these tricks actually work, we decided to put them to the test.
We took a bunch of avocados from a single batch and divided them up for ripening:
- on the kitchen counter;
- in a paper bag with a banana;
- in a bag of flour;
- in the fridge’s produce drawer.
The results: Other than the ones in the fridge (that stayed really hard), the rest all ripened at the same speed. No matter how we stored them, it took the avocados about two days to become soft enough to enjoy. Moral of the story: Stop fussing. Just leave your avocados on the kitchen counter and wait. They’ll be ready soon – promise!
To find out more on how to cook with and enjoy avocados, be sure to read this article: