How to Ripen an Avocado with a Banana.

Have you ever stood at the grocery store squeezing avocados and they all feel like rocks. We’ve all been there, unless it’s the day after the super bowl and they’re all just a little too soft.

This Goldilocks says if you want an avocado that is just right, buy them rock hard and ripen them yourself.

I have discovered a method that gives me a blemish free, bright green, delicious ripe avocado.

Since discovering this, I buy my avocados rock hard.

What? Rock Hard. Yes, because I know exactly what to do.

Ripen Avocado with a Banana

I put them in a bag with a banana and I wait one to two days.Bananas release ethylene, which triggers the ripening.

This seems to give me that unblemished, not too hard, not too soft, perfect avocado that I can peel, and slice. If the avocado is not rock hard, it will or might ripen overnight. Usually though, it takes me two days.

You will be able to tell if your avocado is ripe, as it should yield slightly when pressed, but not feel mushy.

Once ripened, peel, and enjoy. Yes, you can peel an avocado and I show you that here.

You may have heard about the method of putting the avocado in the oven wrapped in tin foil trying to rush the process. Don’t do that unless you are absolutely desperate to make guacamole. The Kitchn tested this method and said it took an hour and didn’t have the texture and taste we all love.

Sometimes we can find ripe avocados, but so often they are a guessing game and you cut them open to find those brown spots you don’t want. This is why I prefer to buy the hard ones and ripen them myself. So far, this has given me that beautiful green I’m looking for.

Now go ahead and make that perfect avocado toast. I like mine on these grain free tortillas (keto, paleo) that I simply crisp up in the oven. These will change your life. Make a perfect oven-fried egg to top this.

Suppose you mess up and have a messy avocado. Fear not. You can freeze it.

Squeeze some lemon juice on them first. Don’t freeze whole avocados unless you’re freezing them for smoothies, guacamole, etc. I prefer not to do this, as I’m not a fan of freezer food, but I’d like to hear your thoughts on that.

A ripe avocado will yield to firm, gentle pressure, but shouldn’t feel overly soft or mushy.

Use Avocado in this chocolate avocado smoothie.

Would you ever consider an avocado margarita?

Don’t forget the Doug’s tableside guacamole that can’t be beat! This is made right before serving and is amazing!

What’s your favorite avocado recipe and do you think you’ll try this method?

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