Tag Archives: keeping avocados green

Tips on How to Ripen that Rock-Hard Avocado

ripe-avocado

Can’t find a ripe avocado and you need one (or more) to make guacamole tomorrow?

You invited friends over tomorrow night for a viewing party of the finale of your favorite TV show and you want to make your famous guacamole.  You head to your local market for avocados and every single avocado they have is rock-hard!  What do you do besides scream at the produce manager or drive all over town hoping to find ripe avocados?  Here is my tip on how to solve your problem and have perfectly ripe avocados in time with no screaming.

First, you need to understand a little bit about avocados and how to pick them at the store.  Avocados don’t ripen or soften on the tree – this happens after harvest so depending on how those avocados were shipped and stored they might be ripening just in time or still be hard like baseballs.

A perfectly ripe avocado will be firm when held in the palm of your hand but will yield to gentle pressure.  Don’t be fooled by the skin color as different varieties are different colors – some are black and some will never get any darker than light green.  But, do avoid those with dark blemishes on the skin or have areas that are much softer than the rest of the fruit.  These ‘spots’ are likely bruises – pick a different avocado.

Avocados (and some other fruit) produce ethylene gas.  This gas causes the fruit to ripen and is normally released slowly.  But, what if you could only find unripe avocados in the store and you need that avocado to go from a rock-hard fruit that could hurt someone if thrown at them to a perfectly ripe item that will be transformed into your guacamole for your friends?  And you need that to happen in a day.

Here’s my tried and true tip that never fails:

You only need a brown paper bag, either bananas, kiwi or apples (these release ethylene gas at a much faster rate than avocados), hard avocados and about 24 hours.  Place the hard avocados into the brown paper bag, add at least one banana or kiwi or apple (the more fruit-the more gas is released-the faster the ripening), fold over the top of the bag and leave on your counter top for at least a day.  If you choose to add apples to the bag find either red or golden delicious varieties – these have not been bred to ripen slower (like a Gala apple) and will release more ethylene gas than some other types of apples.

I don’t recommend using the oven or the microwave to ‘ripen’ avocados.  These methods may indeed soften them but they don’t really ripen so they won’t have the same creamy, buttery texture and nutty flavor that a ripe avocado does.

My last tip: only put already ripe avocados into your refrigerator.  So, if you can only find fully ripe avocados at your market (lucky you!) and you don’t need them for a day or two then definitely refrigerate.  Now that you know how to ripen that avocado – have a party and make some guacamole for me!

We love our Guacamole FRESH

keep your guacamole green

Use this method to keep your guacamole fresh looking – even after you prepare it the night before!

You have guests coming at noon tomorrow, and you want to make a guacamole dip. But NOBODY wants to eat brown guacamole, right? So, you do what any expert home entertainer would do – you prep the guacamole just before guests arrive – right?

Wrong.

There is a way to make your guacamole the night before! Let’s face it. We love fresh and green guacamole that much. But it really is an incredible hassle trying to get your home ready for guests and be literally preparing food as they walk through the door.

Believe me when I say, chefs have been testing all sorts of different ideas for years. Over the years as a restaurant owner, I tested all sorts of tricks. There are a few that are “iffy” – they work, but only for a few hours.

The problem is an enzyme called “polyphenol oxidase” that occurs naturally in avocado. The first thing it wants to do is turn our favorite avocado dip into a bowl of unappetizing brownish muck as soon as it is exposed to air.  So, what do you do?

simple way to keep guacamole green

VIDEO: a simple trick to keep guacamole green – even overnight!

Well, you can try adding citrus juice to the dip. It works, but only for a few hours. And what if you don’t want the lemon/lime taste? Adding the avocado pit in the dip does absolutely nothing once the pit has been separated from the fruit. You can add a fresh onion to the dip, and that seems to control the browning, but you’re back to the same taste problem as with the citrus juice.

The solution I learned is so easy that you’re going to laugh. This one goes back when I owned my restaurants – so you know this is a good one, right?

Place the guacamole in the bowl – could be the mixing bowl or the one you use for serving. Polyphenol oxidase is chemically “reactive” – and apparently metal makes it react faster. That’s why I always use glass, ceramic, or plastic where possible.

Smooth the top so that the surface of the guacamole is nice and flat. Then, very very gently (I recommend using a small measuring cup), pour enough water over the guacamole to cover the entire surface. Add enough water to give it a depth of about ½ inch. Then lay plastic wrap over the top of the water, press it gently across the surface of the water and around the edges to push out as much air as possible. Then place the bowl into the refrigerator.

Check out my video to watch me remove the plastic, and gently pour out the water. All you should do is “fluff up” the guacamole for serving. Amazingly, the dip does not absorb the water, and it’ll taste as great as when you made it.

Enjoy your fresh and green guacamole!