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.
Unripe avocados are inedible. Not only are they rock hard, but they also happen not to have the best of tastes. You are likely to enjoy your fruit more when it is all squishy and creamy. If you have just your rock-hard guacamole and you really need to have a bite of it, there are a few strategies that you could use to save you from the pain of having to wait for weeks.
To begin with, you need to know that humans are very creative and there are all sorts of ways that could help you out with your little predicament. Even so, there are tactics that have proven to work better than others. Here are a few that could turn your hard-rock avocado into a fruit that you could enjoy in a few days, or perhaps with your next meal.
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.
Then again, you could add flour to the guacamole and wait for two to three days. The idea of burying this fruit is to ensure that again, the ethylene gas is trapped allowing faster ripening. The flour would also assist in soaking up residual moisture and protecting your fruit from mold and also from bruising that may occur during the ripening process.
If you are looking at your guacamole and you are thinking you have to eat it now, there is one terrible strategy that could come in handy. You could microwave your fruit for about 45 seconds. This gets the job done, though you are likely to get a badly bruised and strange smelling fruit. The good news is that its taste will not be as pathetic as one may assume.
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.
You need to decide on the method that works best for you. Think about the taste that would be achieved and make sure that your attempts of defying nature would not backfire. All in all, the best guacamole is for those who can wait for it to ripen naturally.
Unripe avocados are inedible. Not only are they rock hard, but they also happen not to have the best of tastes. You are likely to enjoy your fruit more when it is all squishy and creamy. If you have just your rock-hard guacamole and you really need to have a bite of it, there are a few strategies that you could use to save you from the pain of having to wait for weeks.
To begin with, you need to know that humans are very creative and there are all sorts of ways that could help you out with your little predicament. Even so, there are tactics that have proven to work better than others. Here are a few that could turn your hard-rock avocado into a fruit that you could enjoy in a few days, or perhaps with your next meal.
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.
Then again, you could add flour to the guacamole and wait for two to three days. The idea of burying this fruit is to ensure that again, the ethylene gas is trapped allowing faster ripening. The flour would also assist in soaking up residual moisture and protecting your fruit from mold and also from bruising that may occur during the ripening process.
If you are looking at your guacamole and you are thinking you have to eat it now, there is one terrible strategy that could come in handy. You could microwave your fruit for about 45 seconds. This gets the job done, though you are likely to get a badly bruised and strange smelling fruit. The good news is that its taste will not be as pathetic as one may assume.
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.
You need to decide on the method that works best for you. Think about the taste that would be achieved and make sure that your attempts of defying nature would not backfire. All in all, the best guacamole is for those who can wait for it to ripen naturally.
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