Avocados are a delicious and nutritious ingredient to use in a range of dishes – but they can be frustrating to cook with, as it can take ages for them to ripen.
Avocados have become a breakfast staple in many British homes, thanks to their health benefits and creamy texture that spreads perfectly on toast. However, the downside is their lengthy ripening time, often leaving us waiting for over a week before we can tuck into them.
The internet is awash with supposed quick-fixes for ripening avocados, including popping them in the oven. But this method falls flat, as it only cooks the outer flesh of the fruit, leaving the inside hard and resulting in an uneven, unappetising avocado.
Instead, the experts at Alexander’s Fruit Market have shared a natural way to ripen avocados in just one day – simply store them with a banana.
They explained: “Bananas and avocados both emit a natural plant hormone or gas. This gas plays a key role in the ripening process.
“When you place an unripe avocado next to a banana, especially in a paper bag; you effectively create a mini ripening chamber.”
Bananas produce a large amount of a substance called ethylene gas, which aids in fruit ripening, helping them develop their sweet flavour and soft texture, reports the Express.
However, when too much ethylene is trapped in a small space, it accelerates the ripening process, meaning your avocados will be ready to eat within 24 hours.
This is why it’s advised to store bananas separately from other fruits, as the high levels of ethylene they release can cause nearby fruits to ripen rapidly, necessitating immediate consumption.
How to naturally ripen avocados
All you need to do is pop an avocado in a paper bag with a ripe banana (one that’s really ripe, sporting a few brown spots).
Then, loosely seal the bag and stash it somewhere cool and out of sight, like a drawer or larder.
A paper bag is essential for ripening avocados, as its material safeguards the fruit whilst also permitting ample airflow for moisture to escape.
Fruit naturally exudes water, and using a plastic bag would trap this moisture, increasing the likelihood of both the avocados and bananas turning mouldy.
You’ll know your avocados are perfectly ripe when they darken to a lush green and yield slightly under your touch.
If they remain green or firm, simply add more bananas to the bag, and they’ll be ready to scoff in a few hours.
