Avocados are loved by nearly everyone across the globe. They are rich in not only healthy fats, but also vitamins and minerals. The best part is that they are also low in carbs and hence they make the best desert. While most people will simply want to enjoy the fruit, others will use it to cure hangovers. They happen to be high in potassium and hence they could easily get you back on your feet after a wild Friday at the party. Here are a few quick tips on how to ripen avocado.
Unripe avocados are inedible. Not only are they rock hard, but they also happen not to have the best of tastes. You are likely to enjoy your fruit more when it is all squishy and creamy. If you have just your rock-hard guacamole and you really need to have a bite of it, there are a few strategies that you could use to save you from the pain of having to wait for weeks.
People are creative and there are more than ten methods that have been tested already. While some of these tactics produce terrible results, others have proven that one could defy nature and suffer very insignificant repercussions. There are some top tactics that have however produced impressive results.
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.
Baking an avocado is another tactic that has gained a lot of following over the years. In this case, you need to take the time to carefully foil up your fruit. From this point, heat up the oven to 200 degrees and allow the guacamole to bake for at least ten minutes. The results are again a strange smelling but ripe avocado.
You need to decide on the method that works best for you. Think about the taste that would be achieved and make sure that your attempts of defying nature would not backfire. All in all, the best guacamole is for those who can wait for it to ripen naturally.
Unripe avocados are inedible. Not only are they rock hard, but they also happen not to have the best of tastes. You are likely to enjoy your fruit more when it is all squishy and creamy. If you have just your rock-hard guacamole and you really need to have a bite of it, there are a few strategies that you could use to save you from the pain of having to wait for weeks.
People are creative and there are more than ten methods that have been tested already. While some of these tactics produce terrible results, others have proven that one could defy nature and suffer very insignificant repercussions. There are some top tactics that have however produced impressive results.
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.
Baking an avocado is another tactic that has gained a lot of following over the years. In this case, you need to take the time to carefully foil up your fruit. From this point, heat up the oven to 200 degrees and allow the guacamole to bake for at least ten minutes. The results are again a strange smelling but ripe avocado.
You need to decide on the method that works best for you. Think about the taste that would be achieved and make sure that your attempts of defying nature would not backfire. All in all, the best guacamole is for those who can wait for it to ripen naturally.
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