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How to ripen and store avocados
- robg 3y agoBrown paper bag, two not fully ripe bananas with every three avocados. Leave for two days.
- robg 3y agoSerious Eats here suggests staggering: - Ripe within 2-3 days - with a banana in a brown paper bag - Ripe within 3-5 days - just avocados in a brown paper bag - Ripe within a week - open air avocados
- soco 3y agoMust the paper be brown for some reason? Or why would everybody say "BROWN paper bags"? And to the particular solution, has it to be paper, not plastic?
- richiebful1 3y agoMaybe the paper bag breathes more? I've speed-ripened avocados in those plastic produce bags they have in the produce section with twist ties and it seems to work okay
- crazygringo 3y agoIt has to be paper to let humidity pass out. Fruit will rot if kept in a plastic bag for too long because of the humidity build-up. It doesn't have to be brown, it's just that the classic paper bag you buy at the store is always brown. You know, the lunch bags for kids (or adults). I've never seen them sold to consumers in any other color. You could reuse a white bleached paper bag that you sometimes get with food delivery, but they always seem to acquire a grease stain or other liquid along the way... But the food delivery bags are often waxed, and that won't let humidity pass either.
- mattkrause 3y agoThey mean the bags made of uncoated kraft paper, which lets air in very well. "Brown [paper] bag" is essentially the name of this type of bag, which is often used for school lunches (small bags) or groceries (bigger). Here's an example: https://www.canadiantire.ca/en/pdp/goodtimes-paper-lunch-bags-1-88-l-50-pk-0530200p.0530200.html https://www.canadiantire.ca/en/pdp/goodtimes-paper-lunch-bag... They come in other colors--we had bleached white ones when I was a kid--and those would be fine too. However, it risks confusion with other paper bags, like the ones used in bakeries. These often have some kind of liner (polyethylene, plastic, foil) or wax coating that would impede airflow. The department store paper bags, even if they are pure paper and colored brown, are often multiple layers that would block airflow too.
- dekhn 3y agoJust oxygen-permeable. I also keep my cheese in an air-permeable bag in the fridge - if there's no bag, it dries too fast, if the bag is not air-permable the cheese gets sweaty and gross.
- apercu 3y agoThis is probably sacrilege but after 40 years of being annoyed with avocado ripeness I just routinely buy them and keep them in the fridge. They don't go off and keep for weeks.
- civilitty 3y agoMy trick is to eat them so frequently (1-3 a day) that I'm always rotating avocados between the store, kitchen counter, and the fridge.
- lotsofpulp 3y agoSame, my family probably goes through 10 to 15 avocados per week, so we buy them every few days at Costco to have a rotating stock. They take about 5 days to ripen, and then once it feels a little soft, we put it in the fridge, and then they last for a while in the fridge (at least a week). The one rule at Costco, however, is to not buy avocados from Peru. For whatever reason, the loss ratio is way too high for those specifically.
- rootusrootus 3y agoThat's impressive. I thought I was a maniac when I was eating one large avocado every day.
- civilitty 3y agoAs I love to say: three avocados a day keeps the doctor away* * This statement has not been evaluated by the FDA
- jeremiahbuckley 3y agoI feel my life has improved immensely by the revelation of storing avocados in the fridge. 1. Ripeness-window is days, maybe even a week, and they can be super squishy and still not turn brown. 2. Because of #1, buy a good number of avocados when you notice you’re out and immediately toss them in the fridge. Maybe work to find that one in the store that is ready to go for today/tomorrow. Sure for the next few days you might not have an avocado ready, but…you probably don’t have to eat avocado every day so you’ll be ok. 3. If you really need avocados and you’re annoyed at the unripe avocados in your fridge, take one out and put it on the counter for tomorrow. So much less stress to immediately use that purchased avocado. Net-net so much less wasted avocado.
- crazygringo 3y agoTrying to change the rate at which avocados ripen is way beyond anything I would ever worry about. Because I can't even tell when they're ripe! The article is spot-on when it says (emphasis mine): > "The window of time in which they are absolutely perfect—soft and tender with no brown spots or streaks—is notoriously short." But then it claims: > "...gauge ripeness by touch: Using your fingers, very gently press on the avocado near the stem end (that's where the avocado was once attached to the tree). You want to feel a slight tenderness and give. If the avocado is very firm, it's not ready; if it feels soft and mushy, it's gone too far." I have gotten this wrong so many times that it seems like useless advice. The skin of the avocado is so stiff and wrinkly by the stem end, you simply cannot tell. By the time you apply enough force to feel through the skin, you're going to explode the avocado. But if you try pressing against the side, where you can sometimes feel the level of hardness/softness more accurately (if it is a particularly thin-skinned one), you bruise it. I'm an expert in the kitchen at basically everything else, but trying to figure out if an avocado is ripe or not just absolutely defeats me. I've routinely cut into an avocado I thought was underripe, only to discover it's so over-ripe it's inedible, because the skin all over is so darn tough that the whole thing simply felt rock-hard all over. It's like fossilized reptile skin. How does anyone do it? I'm talking about regular Hass avocados bought in the northeast US shipped from Mexico. At the end of the day, I just buy a few, wait 3 days, cut into one, and if it's ripe I try to eat the rest quickly. If not, I throw it out, wait another couple days, and repeat. Ugh.
- civilitty 3y agoYou must be consistently getting the world's worst avocados - do you always buy them from the same store? Though it might just be a variety designed for distant shipping that sucks in general. None of what you described sounds accurate to me but I'm spoiled in the Southwest. Ripe avocados are definitely soft and when I find the rare one that isn't, it's usually a bad avocado altogether (most of the flesh is very tough despite being overripe).
- crazygringo 3y agoThe avocados I buy look like this: https://upload.wikimedia.org/wikipedia/commons/thumb/c/c9/Avocado_Hass_-_single_and_halved.jpg/640px-Avocado_Hass_-_single_and_halved.jpg https://upload.wikimedia.org/wikipedia/commons/thumb/c/c9/Av... See how the outside is super bumpy, and there's a thick rigid brown layer before you get to the green flesh? Rock-hard skin even if the flesh is soft. A serrated knife helps to cut through it without smushing the flesh. While I see other photos that look like this: https://daily.jstor.org/wp-content/uploads/2017/05/avocado_1050x700.jpg https://daily.jstor.org/wp-content/uploads/2017/05/avocado_1... Where the skin is visibly much thinner and smoother and there's no brown layer, and I can only imagine that's the type of avocado where people can judge its ripeness. But those don't seem to be available in NYC at my local store or Whole Foods or anywhere...
- OrvalWintermute 3y agoThis is missing the other avocado trick: You can put citrus in tight proximity to a cut avocado, or guac, or avocado mash to halt oxidation better than oil. It won't really impact avocado but it will effect guac/mash - it will make your guac mushy and overly acid/citrusy, but it is possible to adjust for it, under-adding citrus to your batch when first making it, by reducing the liquid content added to your guac, and straining with a fine mesh strainer it to purge the extra citrus juice. It is also possible to replace the citrus with vinegar if you prefer using vinegar for your guac instead of lime juice.
- richiebful1 3y agoBy tight proximity, do you mean take a lemon slice and put it on the cut side of the avocado?
- OrvalWintermute 3y agoI put a layer of citrus juice on top of a cut avocado, then cover it. It is also possible to do it with solid slices of a citrus too. It works best with narrow lidded jars where you make a batch of guac, put inside a narrow lid container, top with citrus juice.
- 11235813213455 3y agoMany avocados in stores (at least the lowest price) have almost no taste, not worth it
- welder 3y ago[flagged]
- deleted 3y ago[deleted]
- orphea 3y agoHacker News Guidelines What to Submit On-Topic: Anything that good hackers would find interesting. That includes more than hacking and startups. If you had to reduce it to a sentence, the answer might be: anything that gratifies one's intellectual curiosity.
- welder 3y agoThis is something you mom tells you the first time you buy avocados as a child. Wrap them in newspaper to ripen faster. Keep away from bananas to last longer. It's definitely not something that "gratifies one's intellectual curiosity".
- b2w 3y agoI learned from a chef a while back to apply a thin layer of lemon juice to the smooth face of the avocado to prevent it from browning quickly. I can usually pick a good hass based off skin tone and feel from the palm of hand if the skin is just beginning to pull away from the face when most ripe. I tend to store it in the fridge to prolong its ripened state. They are a daily use in my household for adding calories while more closely preserving the Keto ratio.
- denton-scratch 3y agoI use lemon juice. It works, inasmuch as anything works. I mainly use avocados to make guacamole, and my recipe includes lemon juice. If there's half an avocado left over, I splash lemon juice on, then wrap it in plastic film and refrigerate it.
- mckn1ght 3y agoI do this as well, and also with guacamole I’m going to hold, after putting it in a container I’ll smooth the surface, squeeze lemon/lime juice on top and press plastic wrap down onto it to keep a film of juice on the surface. Keeps it from browning and adds to the flavor for next time, when you can just stir it in.
- jechamt 3y agoThis is what I was looking for, in the article as well as comments. Lemon juice has also worked for me, especially in combination with the sealed plastic wrap, but I was not scientific about it and was hoping for some mention of testing this in the article!
- rprwhite 3y agoThe ascorbic acid in lemon juice is doing the work here. If you’d like read up on the science as to why it works the terms you need are polyphenol oxidase, which are the enzymes primarily responsible for browning in fruit and veg. Then also look into the Fenton chain reaction and how’s it’s interfered by ascorbic acid binding to quinones. It’ll probably be easier to find this if you focus on wine science, more so than fruit and veg in general.
- koolba 3y ago> As for mashed avocado like guacamole, we think the best solution, aside from preparing it right before serving, is to press a double layer of plastic wrap directly against the surface of the avocado mixture. Why a double layer? Does oxygen penetrate the single layer?
- deleted 3y ago[deleted]
- shepherdjerred 3y agoPlastic wrap is oxygen-permeable, so that might be why.
- locallost 3y agoApples are another possible source of ethylene.
- deleted 3y ago[deleted]
- bambax 3y agoAll true, although the article contains no revelations. But one important point that is somehow overlooked is that for taste, brown spot don't matter, at all. Depending on your guests, the preparation you're making, and your love of perfection, brown spots can maybe alter the looks of your dish. But they taste the same. It would be a great error to prefer an unripe avocado over an over-ripe one for aesthetic reasons only. Unripe avocados are inedible. Over-ripe ones (within reason) taste perfect.
- wizofaus 3y agoDefinitely not my experience - the flavour definitely deteriorates too, often becoming quite bitter.
- 0xDEADFED5 3y ago> Unripe avocados are inedible. Over-ripe ones (within reason) taste perfect. Grew up with a grove of trees, I always felt the opposite. Over-ripe can have a definite funk. With unripe, it's mostly the texture that is wrong. It's not ideal, but you can make a perfectly serviceable guac with nearly ripe avos. > brown spot don't matter, at all 100% agree
- hollerith 3y agoBecause the ripe ones are very moldy, I only ever eat very green avocadoes, and the way I "eat" them is to pay some company to extract the oil from them and sell me the oil.
- ska 3y ago>Because the ripe ones are very moldy You are definitely doing something wrong if there is mold.
- hollerith 3y agoNo, I'm not. the black veins are mold. Some edibly-soft avocadoes have much less black veins and black spots than others, but they all have some. Also by the time mold is visible, it is basically everywhere in the avocado. But 5 out of 6 people can detoxify mold toxins, and those people can probably eat avocadoes without long-term problems.
- ska 3y agoNone of that is correct. Ripe avocado's typically don't have any darks spots or "veins". Ones that are overripe or poorly stored can, but even then it's typically not mold, it oxidization. The "veins" are part of the structure, and thicker/woodier with late season, but not usually colored at all. There is a fungal (again, not mold) infection that can happen from the stem end down, but that's rare and also not a harmful fungus for humans. If there is actual mold on your avocado, you are storing them incorrectly or something.
- nemo44x 3y agoSome higher end refrigerators have various fans/vents/filters to remove ethylene quickly so as to dramatically slow down the decay of fruits and vegetables. In addition they’ll have separate compressors/motors for the fridge and freezer ti keep different humidity levels. My Sub-Zero made this claim and I was astonished how well it delivers on it. They also give you a guide on which fruits/vegetables to store together.
- poulsbohemian 3y agoPossible hack: when I was last shopping for refrigerators, I couldn't help but notice that Bosch's magic food saver technology appears to be a replaceable plastic ethylene filter that can be purchased from their website or other major retailers. Have been meaning to buy a couple and stick in my much-cheaper-than-a-Bosch refrigerator...
- andrewla 3y agoI was really hoping that this would be a more detailed breakdown of the different methods, like the egg article [1]. This just presented conclusions rather than trying a bunch of avocados and evaluating (objectively or subjectively) their state of ripeness based on the environment. [1] https://www.seriouseats.com/the-secrets-to-peeling-hard-boiled-eggs https://www.seriouseats.com/the-secrets-to-peeling-hard-boil...
- niemandhier 3y agoHere is the trick that changed my ability to store ripe Avis: Put them into a container and submerge them under water. Than store the container at below 7 degree centigrade. That seems to stop the ripening process. It does not work without water. Vacuum sealing also does not work.
- edmundsauto 3y agoYou freeze them? How do you then slice them to eat?
- eric-hu 3y agoThey shouldn’t be frozen if stored below 7C and above 0.
- schrodinger 3y agoEasy to misread as 7 deg below zero
- deleted 3y ago[deleted]
- ska 3y agoC not F. Fridge temperature is typically 3-5.
- kruuuder 3y agoGood to know. Now, could someone please write up a similar guide for mangoes? Too many are hard when I buy them, and they start getting mushy after a week, eventually rotting. However, at no point do they become truly ripe and sweet.
- bluGill 3y agoGo to India in mango season. (or I assume other areas where Mangos grow). They export the garbage locals won't eat.
- deleted 3y ago[deleted]
- lobocinza 3y agoCurious in Brazil generally the best produce is exported and the rest goes to the local markets due to price dynamics. But the best mango is locally produced. Cultivars that are unsuitable for commercial distribution (you can't harvest it unripened) but super delicious. It's not an overstatement to say that many houses in my region have at least one mango tree.
- JamesSwift 3y agoTheres a tiny limit on the amount of off-the-tree ripening that will occur, and they are really difficult to "read" on the tree to know when they are ripe. Each variety is different. The key for good mango is to let them go further than you would think on the tree and hopefully the birds dont beat you to them. Source: moved into a house with several mango trees and am now pretty good at harvesting.
- 0xDEADFED5 3y agoonly buy ones that are almost ripe, they'll ripen
- hamerld 3y agoI'm surprised they didn't mention storing the avocado with a piece of onion. I just stored one for almost a week with no visible browning thanks to the onion. Just store the 2 cut pieces in a container and store in the fridge.
- proee 3y ago[flagged]
- flextheruler 3y agoIs it really necessary to mention ChatGPT assistance with a query so simple? This sort of thing really makes me wonder how much we are trying to persuade ourselves of the hype around ChatGPT.
- flextheruler 3y agoIn fact I just tested this and I can give a simpler query to Google and get the correct result than ChatGPT. If I search “onion avocado store” on Google it immediately pulls up articles explaining the chemical benefit of the storing method. The same query on ChatGPT causes it to query me for more information about what I’m asking. Obviously it’s designed for conversational queries more so than Google which is another reason why simple queries like this are not superior on ChatGPT.
- Belomolo 3y agoIf you no longer need Google but one model can answer it, it is impressive. But different people are going through their chatgpt initial phase, so you will keep seeing this I guess
- azinman2 3y agoI also find it worthwhile to always store with the seed, even in guac
- andirk 3y ago
- grecy 3y agoWhile driving around Africa I was always buying avos from the side of the road and working on a system to always have one or two ripe. To make them ripen as fast as possible - stick them in a plastic bag and put it in the full sun. You want them to sweat. They'll ripen in a single day if you get enough sun on them. To slow them down, throw them in the fridge.
- mhb 3y agoAs it's Serious Eats, I'm disappointed that they didn't test things like submerging the cut or mashed avocado in CO2 (e.g., from SodaStream, etc.) or nitrogen.
- rootusrootus 3y agoOr even simple things like storing cut avocado in a container with slice of onion.
- amelius 3y agoWhy can't supermarkets do this, so you'll always have ripe avocados?
- jpeterson 3y agoYou don't always want to use them right away.
- enobrev 3y agoI wish my local market had two piles - ripe and unripe. That way I'd have one ready for use immediately and can ripen the others as needed.
- Hikikomori 3y agoSorta have that here. They package 3 ripe ones, slightly more expensive.
- mytailorisrich 3y agoCounter point: I am from Europe. Local meat is better for the environment than avocados.
- beebeepka 3y agoAlso Europe. Stopped eating meat long time ago. I also don't drive. Can I have an avocado and some fancy nuts, please? Do you really want to compare footprints?
- mytailorisrich 3y agoYes. Avocados and almonds are extremely bad overall. Please turn off your electronic devices, too.
- rtsil 3y agoNot if your local meat is fed with imported foods such as soy from South America, (which accounts roughly to 90% of soys fed to livestocks in the EU), and which is one of the biggest cause of deforestation.
- mytailorisrich 3y agoQuite interesting how none of the replies I got engage with the point that it is highly hypocritical to criticise meat but to eat avocados...
- amelius 3y agoYeah, I like avocados too, but they're not environmentally friendly. https://www.veganfoodandliving.com/features/is-our-avocado-obsession-destroying-the-planet/ https://www.veganfoodandliving.com/features/is-our-avocado-o...
- sva_ 3y agoLook up water use of chocolate if you want to make yourself sad.
- wizofaus 3y agoCommercial avocado dips seem to avoid turning brown - admittedly they're usually pretty tasteless but I'd be curious what stops the discoloration.
- hulitu 3y agoMaybe like for other fruits ? They take them still green.
- poulsbohemian 3y agoCheck the ingredients... a lot of them are heavily adulterated. Not to say they aren't tasty, but they aren't even necessarily "avocado".
- dekhn 3y agoI'm sure they have a step where they add an oxidation prevention molecule- I bet there's some ligand that binds to the oxidation enzyme in avocados. Or maybe high pressure? https://www.hiperbaric.com/en/the-impact-of-hpp-technology-in-the-avocado-industry/ https://www.hiperbaric.com/en/the-impact-of-hpp-technology-i...
- sva_ 3y agoAnd almost all of them are too sour (imo), probably from the antioxidant.
- RussianCow 3y agoIf you've already mashed the avocado, you can keep it from browning by adding a little bit of ascorbic acid (vitamin C). Here[0] is a series of tests someone else did to prove that this works. I've personally had guacamole last several days in the fridge with no noticeable browning, but then again, guacamole doesn't last long in my house once it's been made. :) [0]: https://cooking.stackexchange.com/a/53406 https://cooking.stackexchange.com/a/53406
- tsavo 3y agoLime juice is a staple in my recipe. Have substituted with lemon juice when I'm surprised to not have lime available. It helps with the browning but not as much with the flavor
- RussianCow 3y agoThe link in my comment suggests that citrus juices actually _speed up_ browning, and I've seen other sources that corroborate this. Do it for flavor, certainly, but I wouldn't do it for preservation reasons!
- stronglikedan 3y agoI do the opposite. I buy a bag of green ones, and put them in the fridge. They stay green for a while in there but do start to slowly ripen. Before I put them in the fridge on day 0, I put one on the counter, and one in a brown bag. The brown bag is for day 2, the one on the counter is for day 3 (there is no day 1 after day 0, at first). On day 2, when I take the ripe one out of the bag, I take another out of the fridge and put it on the counter for day 4, and continue this process. When I take the last one out of the fridge, I have another bag ready to go in. With the right timing, this provides a perfectly ripe avocado per day. And for storing a cut avocado, the press & seal plastic wrap works wonders. The trick is to not let air touch the exposed bit. If it does, then just slicing a thin slice off the top exposes the green part again. (This also works for frozen loaves of bread that have been cut - just a thin slice off the end gets rid of the bit that was destroyed by ice.) My memoirs will include all my food storage tips for the perpetually single.
- Terr_ 3y ago> My memoirs will include all my food storage tips for the perpetually single. Why wait? Become a famous author now. :P
- granshaw 3y agoWhich might also help with the perpetually single part
- heleninboodler 3y agoAnd risk rendering all these single-person food storage techniques useless?!
- bane 3y agoFactorio-like diagrams of the ripening process would be great to put in your book and likely resonate well with your readership.
- 3y ago
- 1letterunixname 3y agoGrow your own from the pits. It will take a long time and some maintenance, but it's possible. https://www.youtube.com/results?search_query=grow+your+own+avocado https://www.youtube.com/results?search_query=grow+your+own+a...
- poseva 3y agoAvocado does not grow “true-to-seed”. It will not work.
- sva_ 3y agoYou mean because they're cloned from cuttings rather than grown from seeds? Like apples?
- 1letterunixname 3y agoSort of but not to that extent. Also, fruit cocktail trees (Malus and Prunus types) are awesome for residential purposes.
- 1letterunixname 3y agoWhatever you thought you learned from wikipedia, forget it. The trick is not to use GM graft commercial varieties from ordinary grocery supply chains. If possible, get a graft from a mature noncommercial tree because it will produce fruit much faster than waiting 7 years or so to get fruit starting from a pit. Commercial pits can grow into trees, but their yields are bad because of evolutionary and GM pressures. As an experiment for kids, growing commercial pits is fine but it will be more of a decorative and science project than a microfarming hack.
- datadrivenangel 3y agoHow has this gone for you? I'm 1.5 years into growing a long neck avocado tree from seed, and I feel really worried that it won't work right.
- sokoloff 3y agoI've had good outcomes in determining whether an avocado was under-ripe by gently picking at the little nub where the fruit attached to the stem. That is more firmly attached when the fruit is under-ripe and as soon as it easily removes when picked at, I find the avocado is usually near perfect.
- Gys 3y ago> What about leftover avocado? Any way to keep it from browning? Oxygen is the enemy of avocados—it's what causes them to turn that unsightly brown. I am very surprised this article nor the comments mention what my wife does: keep the pit inside the mashed avocado. It will stay green much longer! No idea where she learned this but it works. We always joke to friends this tricks the avocado into thinking it is still complete.
- unstatusthequo 3y ago100% this. Keeping the pit in guacamole is the trick. I am happy you commented. I was about to do the same when I realized the article missed this!
- rootusrootus 3y agoI've never had much luck with the pit keeping it from browning. Onion, on the other hand, is practically magic.
- Gys 3y agoYou put an union in the left over mashed avocado to prevent it from browning?
- rootusrootus 3y agoHa, not in it. Just has to share the same airspace in the container.
- Gys 3y agoPhewww ;)
- pvaldes 3y agoAvocados are like oranges. The better way to store them is hanging from the tree.
- JamesSwift 3y agoAvocados are uncommon in that they _wont_ ripen on the tree. They must finish off the tree. Super convenient that you dont have to deal with them all at once, but inconvenient that you cant just decide to make guacamole and go pick some.
- gweinberg 3y agoThe avocados we eat are all clones, right? The reason I ask is, it seems to me that avocado sellers ought to be prominently displaying the variety, but in my experience they don't.
- Meatpropeller 3y agoThe avocados in stores are all Hass variety or almost identical variants (Lamb Hass). These replaced Fuerte variety avocados decades ago as they shipped better, gave more consistent yields, and the darkening skin gave consumers an additional clue to ripeness. If you are interested in trying different varieties, there are many if you live in a growing region and have access to farmer's markets. In the US: California, Hawaii, Florida.
- c_o_n_v_e_x 3y agoDepends on where you are in the world. In SE Asia, we get some wacky varieties that greatly vary in size, shape, and flavor. I bought a few at a local market in Indonesia that were border-line zucchini like in shape and had a very watery flavor.
- hardwaregeek 3y agoThis is an extremely niche solution, but when I need a bunch of perfectly ripe avocados, I order them from the Avocado Guy[1]. It's not that much more expensive than a grocery store (especially considering the avocados are usually on the large side), and they come perfectly ripe each time. [1]: https://davocadoguy.net https://davocadoguy.net
- damontal 3y agoMy avocado pet peeve are the ones with long strands of fiber in them. Not sure why they develop or how to avoid them.
- sonicanatidae 3y agoAvocados are perfectly ripe for about 247 zeptoseconds. After that, they are a black spotted mess. To those that eat them, I wish you luck!
- cmurf 3y agoAvocado molesters tend to stay away from the bright green ones. At least they aren't completely dense. Buy these, fridge all but one, and then stagger removal to room temp each day to (eventually) have a perfectly ripe avocado each day rather than a pile of them all at once. Costco bagged avocados have less of a problem with molesters than the grocery store. 3-4 days from bright green will yield a perfectly rip avocado - although on occasion I've had them take 5 days. The rotten soft spots are from the finger and thumb squeeze given by avocado molesters. And then they will tell you "well how else do you know if they're ripe?" well fuck off, you're ruining perfectly good fruit with your goddamn squeezing and impatience! What did the avocado do to you?? Impatient people deserve packaged guac. Stay away from the avocados!
- kubatyszko 3y agofinally an article that gives more context on the five minute window between avocados being not ripe and then shortly after they're rotten ;)
- alhirzel 3y agoFor our wedding reception (that we self-catered with a taco bar), we ordered a whole box of 100 avocados through our local school. Of course, we received them about 4 days ahead of time with the rest of the food, most of which would go bad if it sat around any longer. The avocados presented a problem: they wouldn't be ripe in time. After some asking around, we got the tip mentioned in this article, and we interspersed a dozen bananas in the box so we could JIT-compile some guacamole :) It was $4 to save the day!
- ShamelessC 3y ago[flagged]
- tunapizza 3y agoHaving toiled in sushi taverns for nigh on a decade, wherein the verdant avocado reigns supreme in North American fare, I have honed my skill in discerning the ripeness of countless avocados each passing annum. Nay, there lies no enchantment in this art, only diligent practice. A keen intuition doth develop with time. Lo and behold, should an avocado err in ripening, fear not. Craft thyself a guacamole or an avocado toast, and the subsequent fruit shall be of greater delight. (I wrote a reply and asked chatGPT to rewrite it in a medieval style)
- vram22 3y ago>A keen intuition doth develop with time The lyf so short, the craft so long to lerne. - Chaucer Our talent goes to naught, by this AI we discern. - Me https://wisdominwood.com/products/chaucer-the-craft-carving https://wisdominwood.com/products/chaucer-the-craft-carving
- gnicholas 3y ago> It's not a perfect solution—the avocado will still brown eventually—but you can mix in a minimal amount of browning such that diners won't know, buying yourself at least a few hours before it becomes a problem. Or you could scrape off the thin layer of oxidized guac, and serve your diners only the fresh parts? One thing they don't mention is that when you're storing guac in a container, you want to shape it to minimize surface area. This means not using a shallow container, but instead a narrow/tall one. That way you oxidize a smaller fraction of it, which means less waste (or less brown stuff you're mixing in with the fresh parts, if you follow their instructions).
- 727374 3y agoOr if you want to eat it right away, make a carpaccio - https://youtube.com/shorts/WZ_orsakLG0 https://youtube.com/shorts/WZ_orsakLG0
- thsksbd 3y agoWe eat about an avocado a day. When we're down to the last two or three, we buy a bag or two at Costco (by far the best in our area), and put most of them in a fridge. Then as we eat the most ripe one we take one out of the fridge. Then whole ripening thing collapses to optimizing the buffer size.
- palidanx 3y agoWhen I used to live in Southern California, there actually are several different varieties of avocadoes with many of them not available in other parts of the country. Some examples are hass, lamb hass, pinkerton, mexicola (where you can eat the skin), and reed avocadoes. Reed avocadoes are my favorite and are the size of 5 hass avocadoes combined with a very buttery mouth taste.. They can take up to 7-12 days to ripe at room temperature, but once cut open, oxidiation is minimal due to the fat content in the avocado.
- jader201 3y agoHow is this article on the FP, even after 9 hours? While the topic itself is an interesting discussion (and possibly the main reason it’s being upvoted), the TLDR of this whole article is basically: - There’s no great way to shop for avocados - You can sort of tell how ripe one is by feeling the “give” around the stem (though not a guarantee it’s a “good” avocado) - You can ripen avocados faster in a bag (though still not a guarantee they’ll be good) - You can’t really store them for later, once cut open - You can’t really prevent browning In other words, according to this article, buying avocados is a crapshoot, and if you happen to get a good one, consume it immediately once you cut it. There is probably better advice in the comments here, but the article itself isn’t very optimistic or helpful.
- vram22 3y agoRelated: in India, people put unripe green bananas in raw rice (uncooked rice), well covered by the rice, and leave them there for a few days to ripen.