Sunday, 2 April 2017

Top Secrets On How To Ripen Avocado

By Helen Robinson


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.

A solid rock avocado could take anything from a week to two weeks to ripen naturally. In case you lack the patience and you really want to get a bite of the fruit, there are some top secrets that could solve your little problem. Your focus should be on getting the guacamole creamy and squishy within the least time possible.

So how does one get the fruit ready for eating? Well, there are a few tested ways and some really brilliant tips that may come in handy. It is quite possible to defy nature and get your hard-rock guacamole ready to be enjoyed with your next meal. Keep in mind that while some methods may get the fruit ripened in less than ten minutes, others may take a few days.

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.

It is important to evaluate your options and choose a method that works for. Even so, you need to understand that in the long haul, some patience always pays. The best guacamole you can ever taste is one that has been allowed the time to ripen naturally.




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