Avocados are a beautiful thing! They can be eaten right in the skin, or easily scooped out and the flesh can then be mashed, cubed, or creamed. Avocado can be the main ingredient, or a topping, such as on Tortilla Soup.
Also known by some as an “alligator pear” (due to its skin being a cobbly, rough and green texture), it’s popular worldwide. Grown in tropical or temperate climates, this smooth and buttery fruit (yes, it’s a fruit!) can be round, egg or pear-shaped. It is picked unripe and ripens later. This allows for processing, shipping, and processing with minimal damage to the fruit. This “ripen later” characteristic is beneficial to you and me as well. This allows us to buy fruit that can be used several days later.
But, what happens when all you can find is unripe fruit and you need to get the fruit to ripen rapidly? In this episode, we’ll show you how to get a unripe and hard avocado to go to soft, ripe, and flavorful in 24 hours, using a common cooking ingredient that you’ve likely got on hand now!
This method is very dependable and uses the avocado’s own ethylene gas to speed ripening, increase flavor and end up with a wonderful, buttery texture - in just 24 hours!
Whatever you’re making with your avocados, it’s gonna be great!