Avocado lovers are spread all over the universe. The fruit is packed with healthy fats, vitamins and minerals and it also happens to have a divine taste. Then again, its carbs are low and therefore you could use it as desert frequently. For those who always look forward to crazy Friday nights, the guacamole fruit can be used to cure hangover. This is essentially because it happens to have impressive levels of potassium. There are a few proven secrets on how to ripen avocado.
The taste of unripe avocados is not always pleasing to the tongue. The fruit however has a divine taste when it is all ripe and squishy. Sadly, getting your produce to this state, especially when it is hard rock can be daunting. Even though good things come to those who wait, you are likely not to have the patience to wait for an entire week.
To begin with, you need to know that humans are very creative and there are all sorts of ways that could help you out with your little predicament. Even so, there are tactics that have proven to work better than others. Here are a few that could turn your hard-rock avocado into a fruit that you could enjoy in a few days, or perhaps with your next meal.
The first method involves putting your fruit in a brown paper bag. This is perhaps the oldest method that has been used for decades. Normally avocados produce the ripening agent; ethylene gas. By trapping it, you could speed up the ripening rate of your fruit and get it ready to eat in about a day or two.
Adding flour to the guacamole is another proven strategy that could be used. This should take two to three days to get the fruit soft and creamy. Again, by burying your avocado in flour, you would be trapping the ethylene gas and accelerating the ripening process. The best part about this strategy is that the flour used soaks up residual moisture and greatly protects the fruit in question from bruises.
In case you have already been through a week of torture consistently checking out your guacamole for ripening signs yet there are none, it is perfectly okay for you to say that enough is enough. There is one horrible method that could see you eating your fruit in less than ten minutes. All you have to do is microwave it for 45 seconds. Of course the smell produced will be weird and your fruit may also be badly bruised. Even so, its taste will not be so bad.
For YouTube trained foodies, the tactics of baking the avocado is perhaps not a mystery. In this case, you should put your fruit under 200 degrees for about ten minutes. Make sure that by the time you place it in the oven, it is nicely wrapped to keep off damaging heat.
Choosing a method that works for you is important. There have been a lot of debates on how to defy nature and still enjoy the creamiest and tastiest avocado that is evenly ripe. In the end, nature prevails and it is always best to let your guacamole ripen at its own pace.
The taste of unripe avocados is not always pleasing to the tongue. The fruit however has a divine taste when it is all ripe and squishy. Sadly, getting your produce to this state, especially when it is hard rock can be daunting. Even though good things come to those who wait, you are likely not to have the patience to wait for an entire week.
To begin with, you need to know that humans are very creative and there are all sorts of ways that could help you out with your little predicament. Even so, there are tactics that have proven to work better than others. Here are a few that could turn your hard-rock avocado into a fruit that you could enjoy in a few days, or perhaps with your next meal.
The first method involves putting your fruit in a brown paper bag. This is perhaps the oldest method that has been used for decades. Normally avocados produce the ripening agent; ethylene gas. By trapping it, you could speed up the ripening rate of your fruit and get it ready to eat in about a day or two.
Adding flour to the guacamole is another proven strategy that could be used. This should take two to three days to get the fruit soft and creamy. Again, by burying your avocado in flour, you would be trapping the ethylene gas and accelerating the ripening process. The best part about this strategy is that the flour used soaks up residual moisture and greatly protects the fruit in question from bruises.
In case you have already been through a week of torture consistently checking out your guacamole for ripening signs yet there are none, it is perfectly okay for you to say that enough is enough. There is one horrible method that could see you eating your fruit in less than ten minutes. All you have to do is microwave it for 45 seconds. Of course the smell produced will be weird and your fruit may also be badly bruised. Even so, its taste will not be so bad.
For YouTube trained foodies, the tactics of baking the avocado is perhaps not a mystery. In this case, you should put your fruit under 200 degrees for about ten minutes. Make sure that by the time you place it in the oven, it is nicely wrapped to keep off damaging heat.
Choosing a method that works for you is important. There have been a lot of debates on how to defy nature and still enjoy the creamiest and tastiest avocado that is evenly ripe. In the end, nature prevails and it is always best to let your guacamole ripen at its own pace.
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