How to ripen avos quickly ?

blunomore

blunomore

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Do you have any other advice than putting it in a paper bag or newspaper together with a banana or an apple?
 
I didn't know about the banana and apple trick. Thanks. I've heard people sit on them to ripen them. Yes, like an egg. The body heat. Never tried it myself.
 
blunomore said:
Do you have any other advice than putting it in a paper bag or newspaper together with a banana or an apple?
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Does this actually work? I've seen people put them behind fridges, close to the radiator, supposedly the heat makes them ripen quicker. I am not entirely convinced, though.
 
Slootvreter said:
Does this actually work? I've seen people put them behind fridges, close to the radiator, supposedly the heat makes them ripen quicker. I am not entirely convinced, though.
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It works. Try wrapping in paper and leaving them in a warm place. Just try it.
 
It's all about ethylene gas, which is the gas responsible for ripening most fruits. You can pop then in the oven in tinfoil for about ten minutes and then wait for them to cool - they'll sort of ripen up pretty quickly this way. The brown paper bag uses the same principle of trapping the ethylene gas as the tin-foil oven trick, but takes much longer.

The problem with this last method is that the volatile flavour molecules given off during this process will be absorbed to an extent by the avo, as it is rich in fat and the molecules are fat soluble. So your avo takes on other flavours...
 
blunomore said:
That is the whole issue! I bought "ripe and ready" avos from PnP and when I cut them open ..... hard on the inside.
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When exposed to heat (about 70-90C) avos and in fact most fruits give off ethylene gas. The trick is to do so without allowing the cellulose fibers to break down.

This is how supermarkets actually ripen their fruit, and is why they appear ripe, but are in fact not. They undergo enough ethylene reaction to change colour but not chemical composition, so they appear ripe on the shelf, but aren't. This way they can sell you unripe fruit and veg that appears to last well, without using preservatives.

Only problem is - the fruit and veg tastes like, well, nothing. Unfortunately as consumers, this is what we are slowly becoming accustomed to. I bet you most consumers these days have either forgotten, or have never tasted an actual ripe tomato. They believe that those hard, weirdly textured red things that look a little like tomatoes are in fact the baseline for tomato flavour. These days you get more tomato flavour from canned tomatoes than you do from fresh, supermarket tomatoes...
 
DJ... said:
When exposed to heat (about 70-90C) avos and in fact most fruits give off ethylene gas. The trick is to do so without allowing the cellulose fibers to break down.

This is how supermarkets actually ripen their fruit, and is why they appear ripe, but are in fact not. They undergo enough ethylene reaction to change colour but not chemical composition, so they appear ripe on the shelf, but aren't. This way they can sell you unripe fruit and veg that appears to last well, without using preservatives.

Only problem is - the fruit and veg tastes like, well, nothing. Unfortunately as consumers, this is what we are slowly becoming accustomed to. I bet you most consumers these days have either forgotten, or have never tasted an actual ripe tomato. They believe that those hard, weirdly textured red things that look a little like tomatoes are in fact the baseline for tomato flavour. These days you get more tomato flavour from canned tomatoes than you do from fresh, supermarket tomatoes...
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I know exactly what you mean. For a long time now, I got the feeling that the fruit and veg we buy, tastes less and less how they are supposed to, if that makes any sense to you. When I walk through the fresh produce section, I do not even get the smell of the fruit, with the exception of the peaches maybe.

So is there anything we can do about this, or am I simply shopping in the wrong place?
 
blunomore said:
So is there anything we can do about this, or am I simply shopping in the wrong place?
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1 - you're probably shopping in the wrong place.
2 - difficult to find a decent green grocer these days, but if you can, support them
3 - don't refrigerate your fruit and veg if you want them to ripen properly. The fridge prevents the ripening.

All you're getting is unripe fruit (and fruit selected to grow fast - quantity over quality) so ripen them yourself. Fruit is by and large the biggest food-group subjected to this nonsense...
 
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DJ... said:
1 - you're probably shopping in the wrong place.
2 - difficult to find a decent green grocer these days, but if you can, support them
3 - don't refrigerate your fruit and veg if you want them to ripen properly. The fridge prevents the ripening.

All you're getting is unripe fruit (and fruit selected to grow fast - quantity of quality) so ripen them yourself. Fruit is by and large the biggest food-group subjected to this nonsense...
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:(
 
koeksGHT said:
Put them near Bannanas. Bannanas when ripe release a chemical that ripens avo's faster.
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Apples and passion fruits release the most ethylene. Even more if you bruise them up a little beforehand...
 
Holy Shiit. God bless whoever came up with this thread I have a whole brown bag of ripening Avos stuffed away that I completely forgot about.


Ahhh. Just in time. Brown bagged Avos ripen really well. Mine were perfect.

I was going to make guacamole but then I saw a recipe for an Avo and 70% chocolate tart.
so I'm going to make an Avo chocolate tart- might as well use all that extra Lindt lying around.
 
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