Smart Tip: To Quickly Ripen an Avocado, Use a Banana

Anjali Prasertong
Anjali Prasertong
Anjali Prasertong is a writer and public health dietitian focused on food systems, racial equity, and nutrition. Originally from Los Angeles, she has taught English in rural Japan, worked as a private chef in Malibu, and led an innovative city-funded corner store program in New Orleans that increased fresh food access in low-income neighborhoods. She was previously a contributing editor for The Kitchn, and currently lives in Denver with her husband and two kids.
Follow
published Mar 12, 2012
pinterest
comments
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Emma Christensen)

Finding a ripe avocado at the supermarket is hit or miss, so what can you do if you need an avocado right away? Tasting Table shared a food science tip for quickly ripening avocados with help from an unexpected source: a banana!

Ripe bananas release a lot of ethylene, the hormone that triggers ripening in mature fruit, so placing one in a closed paper bag with your under-ripe avocados will speed up the process. I tried it with a couple avocados that were just beginning to soften, and within 24 hours, they were perfectly soft and ready to eat.

Apples are another fruit that release a good amount of ethylene, so this would also work with a ripe apple.

Check it out: How to Deal with Unripened Avocados at Tasting Table

Do you have any tips for ripening an avocado more quickly?

Related: 10 Ways To Eat an Avocado for Breakfast

(Image: Emma Christensen)

Filed in:
Surprising Ideas
Vegetables
Ingredient