Comments on: Is That Avocado Ripe Enough to Eat?

By: Hannah

Hannah — Thu, 17 Jun 2010 18:14:47 +0000

Leah, thanks for the tip.
Heather, I do leave in the seed. Thanks for pointing that out. With some foods, like peppers and melons, it’s best to remove seeds as soon as you open them.

By: heather

heather — Thu, 17 Jun 2010 18:05:33 +0000

I’ve read about a nice tip: If you cut the avocado to store it, save the seed and store it with the cut up avocado as it will prevent some of the brown coloration caused by oxidation. Also lemon juice prevents some of this.

By: Leah Schapira

Leah Schapira — Sun, 23 May 2010 16:32:01 +0000

I always ripen avocados with a green apple. Seems to do the trick.

By: Hannah

Hannah — Sun, 22 Nov 2009 20:00:14 +0000

Keep trying. We’re just getting to the height of the season.

By: Kate

Kate — Sun, 22 Nov 2009 19:28:14 +0000

The avocados here are still driving me a little batty–I find the top ripens before the bottom. And I don’t like the taste as much as the Haas in N. America.
But the kids are happy, which is all that counts; avocado is one of my daughter’s four basic food groups.

By: Hannah

Hannah — Sun, 22 Nov 2009 13:59:11 +0000

No problem, Yonit, we’re a big family.

By: Yonit

Yonit — Sun, 22 Nov 2009 13:56:32 +0000

All ripening fruit gives off some chemical that causes fruit nearby to ripen. I’d heard using an apple, don’t know if a banana is more or less of a ripen-agent you’ll need several test bags and a control. hehe

By: Hannah

Hannah — Sun, 22 Nov 2009 12:28:59 +0000

Thanks for the tip. Will have to do a controlled experiment with and without the banana!

By: tesyaa

tesyaa — Sun, 22 Nov 2009 12:24:27 +0000

To ripen quicker: you mention putting in a paper bag; I always heard putting it in a paper bag along with a banana.

By: tesyaa

tesyaa — Sun, 22 Nov 2009 12:23:22 +0000

If you try to remove the stem (?) from the avocado and it gives you resistance, it is definitely not ready. If it pushes off very easily, it is probably fairly ripe.