Buzz
It’s early morning, and you’re feeling proud for getting up on time to prepare your breakfast. The plan? A delicious avocado toast. But then, disaster strikes. You cut into your avocado, only to discover it’s tough and unripe. What now? What can you do? Instead of grabbing another avocado, you’ll need to figure out what to do with the one that isn’t ready yet. The bad news: avocado ripening can’t be rushed, but there’s still hope. Your avocado will continue ripening, you just need to wrap it in plastic.
As stated by Cook’s Illustrated, an avocado will ripen regardless of whether it's whole or cut in half, because the enzymes responsible for ripening are still at work, carrying out their enzymatic process:
A significant part of the ripening process involves enzymatic action that softens the avocado’s flesh.
Paul Adams
, our senior science research editor, shared that enzymes in the fruit, such as pectin methylesterase, alter the pectin in the cell walls, loosening the cellular structure and making the avocado more tender.
It's important to wrap the avocado up, as this helps prevent it from drying out. It also traps any ethylene gas being released and slows the oxidation process, keeping the smooth green flesh from turning brown and unappetizing.
After wrapping, you have the option to place the avocado on the countertop to continue ripening at room temperature or store it in the fridge. The countertop method is quicker, taking only about four days, whereas the fridge method, which slows down the ripening, takes about a week. (Food safety experts suggest refrigerating all cut fruits and vegetables to avoid bacterial growth.)
If you're unsure about how to check if an avocado is ripe, Cook’s Illustrated suggests using the stem test. If the stem comes off easily and reveals green flesh beneath, the avocado is ripe and ready to eat.
