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Waiting for an avocado to ripen is an excruciating limbo for the dramatic and impatient among us. But it doesn't have to be. Make any avocado go from inedible to perfectly ripe in 10 minutes
Find one with a stem that comes off and is still green underneath, and you've got an avocado that's ready to eat. Related: Try This 2-Minute Trick to Ripen an Avocado. Peep the color and feel.
Climacteric fruits ripen after harvesting and so some fruits for market are picked green (e.g. bananas and tomatoes). Underripe fruits are also fibrous, not as juicy, and have tougher outer flesh than ripe fruits (see Mouth feel). Eating unripe fruit can lead to stomachache or stomach cramps, and ripeness affects the palatability of fruit.
A green skin color indicates that the avocado is not yet ripe, but that's not necessarily a bad thing. If you plan to use it in a few days or later in the week, this may be a better option for you ...
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Firm, unripe, uncut avocados should be stored at room temperature (68° to 75°F), the Hass Avocado Board and Sarah Brekke, M.S., Better Homes & Gardens Test Kitchen brand manager agree.
She says another no-no is storing your avocados next to other ethylene-generating fruit (like bananas and apples) unless you want them to ripen. Next: 70 Best Avocado Recipes for Nutrient-Packed ...