The Secret to Ripe Avocados: Transform Unripe Green Avocados into Perfectly Ripe Fruit in Just 1-2 Days

1. Ripen Avocados in a Brown Paper Bag

Paper bags are used to trap ethylene gas, which ripens avocados. Make sure the bag has no holes.

Then, add a banana, an apple, or a tomato to the brown paper bag. Other fruits can also work as ripening agents, with bananas being the most effective.

These fruits release more ethylene gas than others. The more ethylene gas present, the faster the avocado will ripen.

Next, store the bag at room temperature, avoiding direct sunlight. The ideal temperature range is 18°C to 24°C. If no other fruit is added to the bag, allow the avocado to ripen naturally for 2-5 days.

Note: Check the avocado bag frequently. Adding other fruits can significantly speed up the ripening process, taking only 1-3 days. An avocado is ripe when its skin yields to gentle pressure, as the color can sometimes be deceiving.

Green avocados have a vibrant green color. When ripe, they take on a deep green or purplish-black hue, which is when they’re typically ready to eat in about 2 days.

Once ripe, avocados should be stored in the refrigerator and will keep for a few days, although their flavor will gradually deteriorate.

2. Use Lemon Juice to Ripen Avocados

Cutting an avocado exposes its flesh to air, which can cause discoloration. Applying lemon juice prevents the avocado’s flesh from turning brown, allowing it to continue ripening without spoilage.

After cutting the avocado in half, brush the exposed flesh with lemon juice, then place the two halves back together and wrap them in plastic wrap before storing them in the fridge. If plastic wrap is not available, use an airtight container.

Remove the avocado from the fridge and gently press it with your finger to check for ripeness. If it’s still not ripe enough, return it to the fridge.

Good luck!