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How to Quickly Ripen an Avocado?

    How to Quickly Ripen an Avocado

    In a word, the avocado. Because of its high concentration of healthy fats, dietary fats, and necessary fatty acids as well as its phytochemicals and vitamin content, it is one of nature’s most complete meals. It’s a nutritious powerhouse that offers everything you could want. 

    As long as we don’t end up with a terrible one, we’re pretty much set on eating avocados in every way we can (in guacamole, on toast, and in every imaginable salad).

    It’s not always simple to brief whether an avocado is ready to eat. Who among us hasn’t put an unripe avocado on the kitchen counter or in the fruit section of the supermarket, only to return a day or two later to find that it has gone to mush after being fondled inquisitively? 

    Dang! You arrived too late to enjoy the avocado’s velvety texture.

    What level of maturity is ideal depends on how you want to use the avocado. You won’t be able to peel or mash your fruit if it’s not ripe. If the avocado is overripe, it will have a harsh taste and a mealy texture. 

    Here’s how to quickly ripen an avocado. That’s ripe enough for any use, whether you plan on mashing it for dip or slicing it for toast.

    How To Quickly Ripen an Avocado: 3 Stages Of Ripen Avocado

    The ripening time for firm, vivid green avocados is between four and seven days. Avocados that are bright green in colour yet feel quite firm when palmed are still unripe and need to sit out for 4 days to 1 week before they are edible. Do not even bother trying to consume them; they will be inedible due to their hard, waxy consistency and lack of taste.

    We now get really dark avocados with occasional green speckles. If you’re going to consume an avocado right immediately, you should choose one that is very dark green, nearly black, and that is firm but has a very small give when pressed. The flesh of these avocados, which will be vivid green against the skin, will be creamy and will break away easily from the pit.

    Mottled, black avocados have passed their peak. The exterior on these avocados will be dry and wrinkled, and the flesh inside will be soft. Fruit with brown stains on the interior usually tastes unpleasant and has a sour appearance. You may as well simply throw them away and call them bad luck instead of wasting time attempting to preserve them.

    How to Tell If an Avocado Is Ripe

    When determining whether an avocado is ripe, keep this tune in mind: If the avocado has green beneath its nubby stem, it is ready to be eaten; if it is brown, it should be discarded.

    A ripe avocado may be “felt,” as is the case with many other fruits and vegetables, but you can also use your eyes as a reliable indicator.

    • Check out the hue and texture as described above. Dark with green speckles, that’s how a ripe avocado looks.
    • Feel the avocado with your fingers and see whether there is any give when you squeeze it.
    • Take note of the brown end of the stem and snip it off. 
    • The avocado is ready to eat when its stem can be removed easily and the fruit underneath is still green.
    • The browning of the stem area is an indicator that the avocado is overripe and may include black spots.
    • The avocado isn’t ripe if the stem resists being removed.

    How To Quickly Ripen an Avocado 

    Avocados may be ripened quickly and easily by leaving them out on the counter for a few days.

    Some avocados with greener skins may ripen in three to five days, while those with darker skins will ripen in only a few days.

    Put the avocado in a paper bag or bowl with other ripe fruit, such an banana or apple, to fast the ripening process on the counter. 

    When placed adjacent to a hard fruit, bananas, kiwis, apples, and avocados release ethene gas, which has the opposite effect of softening it. This naturally occurring gas ripens the fruit by decomposing its cell walls and converting its carbohydrates to sugar.

    The avocado will mature in a paper bag with a couple of bananas in as little as a day or two. This approach enables the fruit to breathe while concentrating the gas around it. Please don’t put your fruit in plastic bags, since this can suffocate it. Stone fruits, melons, and so forth may all be prepared using this procedure.

    Once the avocado is ripe, put it in the fridge. The ripening process of an avocado may be slowed by placing it in the refrigerator if you won’t be able to consume it right away. Avocados can keep for three to seven days in the fridge if they are not chopped.

    How To Quickly Ripen an Avocado In the Oven

    Having prepared fried avocado tacos, I can attest to the fact that heat does actually make avocados more pliable. However, I have never attempted ripening avocados in an oven or microwave.

    • The best way to ripen avocados in the microwave is to cut them in half, remove the pit, and then wrap each half individually in plastic. Wrapped avocados should be microwaved on HIGH for two minutes before being cooled quickly in cold water.
    • To ripen avocados in the oven, wrap each one individually in foil and bake at 200 degrees Fahrenheit for 10-30 minutes, depending on how firm your avocados are.


    If you’re looking for a way to quickly ripen an avocado, try this simple technique: put the avocado in a brown paper bag and leave it at room temperature for about two hours. You’ll know it’s ripe when the skin starts to change color and the avocados become softer. Enjoy your ripe avocado!

    In case if you still have confusion regarding anything or any part here you can leave a comment below.