When selecting avocados for the week, choose ripe ones, almost-ripe ones, and unripe ones. Pick a few that are already ripe, some that will ripen in 1-2 days, and some that will take 3-4 days to ripen. Eat the ripe ones first and leave the unripe ones at room temperature until they soften. This way, you can always enjoy them at your own pace without worrying about all of them ripening at the same time.
How to identify ripe, almost-ripe, and unripe avocados?
Ripe avocados have dark green to nearly black skin with a bumpy texture, and yield slightly to gentle pressure. Almost-ripe avocados have dark green and black speckled skin and will be ready in 1-2 days. Unripe avocados are firm with bright green skin and need 3-4 days to ripen.
How to store avocados?
Place ripe, almost-ripe, and unripe avocados in the fridge to keep them fresh for longer time. If you happen to have all unripe avocados, store most in the fridge and leave one or two to ripen at room temperature. If you need to speed up ripening, place avocados in a sealed bag with a banana on the countertop. When you use a ripe avocado, replace it with another from the fridge to always have 1–2 ripening at a time. If you happen to have more ripe avocados than you can use, store them in the fridge to keep them from spoiling.
Why do avocados turn brown?
During ripening, avocado skin turns from green to black due to enzymatic browning, a natural phenomenon that occurs widely in many fruits and vegetables, such as apples, bananas, potatoes, eggplants, pineapples, and lettuce. It is an enzymatic reaction where melanin forms from the oxidation of phenolic compounds. Melanin, a natural substance in our bodies, determines our skin and hair color and protects us from UV radiation.
Do you have any tips for storing or avocado recipes?
One of my tips is to consider smaller avocados. They have higher amounts of healthy fats, making them creamier and tastier.
