Ripening an avocado quickly is a matter of managing ethylene gas, the natural plant hormone that triggers the softening process. While nature usually takes its time, you can accelerate this “ripening window” by concentrating this gas or using gentle heat to soften the fruit’s flesh.

5 Ripening Hacks Tested

Method	How it Works	Time Frame	Result
The Paper Bag	Traps ethylene gas released by the avocado.	24–48 Hours	Best Quality. Natural flavor and creamy texture.
The Fruit Buddy	Placing an apple or banana in the bag with the avocado for extra ethylene.	12–24 Hours	Fastest Natural. Speeds up the bag method significantly.
The Flour Bath	Submerging in a bag of flour to wick away moisture and concentrate gas.	24 Hours	Consistent. Helps prevent mold while ripening.
The Oven Bake	Wrapping in foil and heating at 95°C for 10 minutes.	10 Minutes	Textural. Softens the fruit but lacks natural flavor.
The Microwave	Pricking the skin and heating in 30-second bursts.	2 Minutes	Emergency Only. Often results in a “cooked” or bitter taste.

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The “Paper Bag & Banana” Gold Standard

This is the most reliable way to ripen an avocado without compromising the buttery flavor we love.

Supplies:

• 1 Brown paper bag
• 1 Unripe avocado
• 1 Ripe banana or apple

Instructions:

1. The Pair: Place the avocado and the banana together inside the paper bag.
2. The Seal: Fold the top of the bag over tightly. This traps the ethylene gas emitted by the banana, forcing the avocado to absorb it and begin the ripening process.
3. The Dark: Place the bag in a warm spot in your kitchen (like near the toaster or on top of the fridge).
4. The Check: Start checking for “give” after 12 hours. Once the avocado yields to gentle pressure, it is ready.

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Avocado & Lime Moisture Mask

If you have already cut into an avocado only to realize it’s still too firm, use this “seal” to keep it from browning while it finishes ripening in the fridge.

Ingredients:

• 1/2 Unripe Avocado (pit-in)
• 1 tablespoon Fresh Lime Juice
• 1 teaspoon Olive Oil

Instructions:

1. The Coat: Brush the exposed flesh of the avocado with a generous layer of lime juice. The acidity helps prevent oxidation.
2. The Seal: Apply a thin layer of olive oil over the lime juice to create an airtight barrier.
3. The Wrap: Press plastic wrap or a beeswax wrap directly against the surface of the fruit, ensuring there are no air bubbles.
4. The Rest: Place it in the refrigerator. While it won’t ripen as fast as it would on the counter, it will slowly soften over 2 days without turning black.