The avocado fruit has millions of fans spread across the world. The fruit is filled with healthy fats, minerals and vitamins. Because of the fact that it is low in carbs, one could use it frequently as desert. It also happens to be rich in potassium and hence it could be used as a hangover cure. If your hard-rock guacamole has been lying around with absolutely no signs of ripening, there are a few proven tactics that could shed some light on how to ripen avocado.
The taste of unripe avocados is not always pleasing to the tongue. The fruit however has a divine taste when it is all ripe and squishy. Sadly, getting your produce to this state, especially when it is hard rock can be daunting. Even though good things come to those who wait, you are likely not to have the patience to wait for an entire week.
To begin with, you need to know that humans are very creative and there are all sorts of ways that could help you out with your little predicament. Even so, there are tactics that have proven to work better than others. Here are a few that could turn your hard-rock avocado into a fruit that you could enjoy in a few days, or perhaps with your next meal.
A strategy that has been used for the longest time is wrapping the avocado in a brown paper bag. This keeps the fruit warm and also traps the ethylene, which is the ripening agent. Your guacamole should be ready for the knife in about three days. So far, this method has been seen to produce the most enticing outcome.
Adding flour to the guacamole is another proven strategy that could be used. This should take two to three days to get the fruit soft and creamy. Again, by burying your avocado in flour, you would be trapping the ethylene gas and accelerating the ripening process. The best part about this strategy is that the flour used soaks up residual moisture and greatly protects the fruit in question from bruises.
If you have your hard guacamole and you have to eat it now, then you may consider the terrible idea of heating it in the microwave. In about 45 seconds, your fruit will be all ripe, but smelling strange and badly bruised. Even so, it will be easy to scoop and it will not taste as bad as many may imagine.
Another way to go about this is by baking the fruit. This is a method that has been highly embraced by the foodies, especially those who tend to search for new recipes on YouTube. The secret to giving the guacamole an edible state is by wrapping it in foil paper and baking it for ten minutes under 200 degrees. The ripening process in this case would be accelerated by the heat.
Choosing a method that works for you is important. There have been a lot of debates on how to defy nature and still enjoy the creamiest and tastiest avocado that is evenly ripe. In the end, nature prevails and it is always best to let your guacamole ripen at its own pace.
The taste of unripe avocados is not always pleasing to the tongue. The fruit however has a divine taste when it is all ripe and squishy. Sadly, getting your produce to this state, especially when it is hard rock can be daunting. Even though good things come to those who wait, you are likely not to have the patience to wait for an entire week.
To begin with, you need to know that humans are very creative and there are all sorts of ways that could help you out with your little predicament. Even so, there are tactics that have proven to work better than others. Here are a few that could turn your hard-rock avocado into a fruit that you could enjoy in a few days, or perhaps with your next meal.
A strategy that has been used for the longest time is wrapping the avocado in a brown paper bag. This keeps the fruit warm and also traps the ethylene, which is the ripening agent. Your guacamole should be ready for the knife in about three days. So far, this method has been seen to produce the most enticing outcome.
Adding flour to the guacamole is another proven strategy that could be used. This should take two to three days to get the fruit soft and creamy. Again, by burying your avocado in flour, you would be trapping the ethylene gas and accelerating the ripening process. The best part about this strategy is that the flour used soaks up residual moisture and greatly protects the fruit in question from bruises.
If you have your hard guacamole and you have to eat it now, then you may consider the terrible idea of heating it in the microwave. In about 45 seconds, your fruit will be all ripe, but smelling strange and badly bruised. Even so, it will be easy to scoop and it will not taste as bad as many may imagine.
Another way to go about this is by baking the fruit. This is a method that has been highly embraced by the foodies, especially those who tend to search for new recipes on YouTube. The secret to giving the guacamole an edible state is by wrapping it in foil paper and baking it for ten minutes under 200 degrees. The ripening process in this case would be accelerated by the heat.
Choosing a method that works for you is important. There have been a lot of debates on how to defy nature and still enjoy the creamiest and tastiest avocado that is evenly ripe. In the end, nature prevails and it is always best to let your guacamole ripen at its own pace.
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