I think I just discovered a so called “life hack” with ripening hard avocados! Last weekend when I was having my annual party for Memorial Day weekend, a friend brought me six avocados to make guacamole but they were all really green and hard as a baseball.
One trick I had heard about was putting then in a brown paper bag overnight but, who gets brown paper bags from the grocery store anymore? Heck, in some states there is a movement to charge consumers for plastic bags in the next few years. I guess this is really a good thing but it still didn’t solve my problem of green avocados and lots of guests coming.......and no brown paper bags in my house.
The internet says an alternative way to ripen is to wrap them in foil and bake them at low temp (200 degrees) and then let them cool.
Remove it from the oven, then put your soft, ripe avocado into the fridge until it cools. Why this works: Avocados produce ethylene gas, which is typically released slowly, causing the fruit to ripen. But as the avocado bakes in tinfoil, the gas surrounds it, putting the ripening process into hyperdrive.
I put three of them in a Crown Royal bag over night and tied the top fairly tight just t see what would happen. It worked! The very next day they were nice and soft, easy to open and mash up while the other three were still hard as rocks.
Lesson for today: You might not have a brown bag in the house (unless you drink 40oz beers) but you might have a Crown Royal sack somwhere that will work. I’m mean let’s be honest, Crown Royal sacks are just too cool to throw away and they can be used for litteraly 100’s of things.
What do YOU do with the Crown Royal bags when you come across them?