Avocados are one of those foods of the moment. Its sales have skyrocketed in recent years, and its versatility in toast, salads, and even guacamole has made it increasingly common in Spanish households, although some people must rein in their consumption.
Maturity, however, is one of the most complicated aspects. While there are some tricks, such as removing the stem from an avocado and looking at the color of the flesh, it doesn’t always work. If it’s green, it means the avocado is too tough and will be gone soon, while if it’s brown, it’s gone. If the pulp is ripe, the fruit is ripe.
But sometimes this simple step can “trick” us and show a color that doesn’t match its maturity. If this happens, there is an easy trick to get it to ripen in 10 minutes.
Just wrap the avocado in aluminum foil and bake it in the oven at 100°C for 10 minutes. This is ready to eat.
If you don’t have an oven, you can also make it in the microwave. Just pierce an avocado, wrap in plastic wrap, and leave on full power for 30 seconds. Then cut it up and eat it normally.
If you have more time, you can also store them in a paper bag with bananas and apples for three days, as they produce ethylene, which speeds up the ripening of the food.