Indonesia– Avocado is a popular fruit. The meat can be processed into various dishes, both sweet and savory, or for mixed salads.
Even though it’s not sweet, you can consume avocado without having to mix it with anything. This fruit is rich in fat, fiber, B vitamins, vitamin C, vitamin E, vitamin K, folate, potassium, magnesium, and so on.
But, it’s a bit difficult to find a really ripe avocado in a fruit shop or supermarket. Usually, we buy it raw and have to store it until it’s ripe.
Instead of being ripe, it’s not uncommon for avocados to end up rotten due to incorrect storage methods. So, to make no mistake, here’s how to make avocados ripen quickly.
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Launching Eat This, Not That, Hass Avocado Board dietitian, Amanda Izquierdo, said the quickest and simplest way to ripen avocados is to put raw avocados in a brown paper bag along with apples or bananas for two to three days until ripe.
“This technique works because of the presence of a plant hormone called ethylene, which occurs naturally in fruits like apples and bananas,” he said.
The ethylene triggers the ripening process so when combined with avocado in a brown paper bag, the ethylene gas produced will be trapped and make the fruit ripen more quickly.
Launching the official Harvard website, ripe avocado meat does quickly turn brown when exposed to air. Even though it doesn’t look appetizing, the brown flesh is still edible.
But there are a number of tips to slow down or reduce the avocado flesh to brown after cutting:
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Brush the avocado flesh with lemon or lime juice. Wrap tightly in plastic wrap or place in a sealed airtight container and store in the refrigerator to reduce exposure to oxygen. Store half an avocado with a few sliced onions in an airtight container. The sulfur compounds in onions help preserve avocados.
So that’s how to make avocados ripen quickly. Actually, you don’t need complicated tools or recipes, right?
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