We live in the age of avocado toast. I’m telling you. We see it all over Instagram and there’s a reason for that. With all the good fat an avocado contains, it’s our favorite guiltless treat. We smother and smush it onto bread and call it a meal, because, somehow, it’s both decadent and simple.
But there are times we physically can’t eat avocado toast because we picked too young an avocado. We sit there, watching it, praying that it’ll soften, but it’s stubborn. We love you so much, little avocado, why won’t you love us back?
Well, if you really can’t wait it out, there are ways to hasten its maturity.
You can ripen a too-hard avocado by putting it in a paper bag at room temperature. If all goes according to plan, it’ll ripen to perfect smushing texture in a matter of days.
And if you need an avocado to mature faster than that, add an apple, banana, or pear. Like avocado, these fruits emit ethylene gas, a compound that promotes ripening.
But if you really can’t wait any longer- like, you need it right this instant– there is indeed another measure you can take. As they say, desperate times call for desperate measures.
You can bake it in the oven. Yes, seriously. And no, it won’t get hot and weird and mushy. Here’s how:
1. Preheat the oven to 200°F.
2. Wrap your little green friend in tin foil, and place it on a baking sheet.
3. Pop the sheet in the oven for 10 minutes.
Et voilà! It’s all grown up and ready for spreading atop any and every snack.
But how? What is this sorcery? Well, like other fruits, avocados emit ethylene gas, which is usually released slowly—causing the avocados to ripen over time—but when you wrap one in tinfoil and heat it up, you’ve trapped the gas and sped up the ripening process.
But let’s be real: You’re just gonna make avocado toast, aren’t you?