The Best Method for Ripening Avocados Fast

Method: I saw two different approaches to the viral microwave ripening hack, and I tried both. For the first test, I cut the avocado in half and removed the pit. Mind you, this is difficult and slightly dangerous when you’re dealing with rock-hard fruit. I wrapped each half in plastic wrap and microwaved them together on High for two minutes, then plunged them into an ice water bath to cool. 

The second microwave hack I tried involved piercing the whole fruit all over with a fork, microwaving on High for two minutes, then cutting into the fruit once it was cool enough to handle. I tried two avocados with each method and cooked them in my 1,100-watt microwave.

Results: First off, the folks who recommend these microwave methods all give this caveat: This will soften the fruit but will not give it a ripe flavor. And they’re right! The texture was promising. All of the avocados were softened, with maybe a little crunch near the pit on the whole ones. But I can only describe the flavor one way: deeply unpleasant. The avocados all tasted very underripe, with a chalky, bitter, “green” astringent quality and undercurrents of that flavor you get from the bad spots in an overripe avocado. The only reason I didn’t rate this method 0/10 is that it did soften the fruit quickly and effectively.

Pros: None, really. If the flavor were any better, I’d say that the speed of this method made it somewhat worthwhile — unfortunately, though, the flavor was awful.

Cons: The flavor was simply not good. You wouldn’t want to eat these avocados.

Wrapped in foil and baked

Ripening time: 30 minutes
Rating: 1.5/10

Method: This method, another purported fast way to ripen, involves wrapping whole avocados individually in foil, placing them on a sheet pan, and baking at 200°F until softened, 20 to 30 minutes. As with the microwave method, the people who suggest this technique warn that it softens the avocados but does not improve their underripe flavor.

Results: Again, the folks who have written about this method were correct. The avocados did soften ever so slightly (for me, they took the full 30 minutes), but their flavor was almost as unappealing as the microwave-heated ones. They had a little less of the astringent quality, but they still tasted chalky and bitter. And they were far from buttery; they softened slightly but still had some crunchy areas.

Pros: Honestly, I don’t think there are any pros.

Cons: The flavor was almost as unpleasant as with the microwave method, just slightly less acrid.

In the windowsill

Ripening time: 9 days for 1 avocado, 10-plus days for the other
Rating: 5/10

Method: For this test, I simply placed two avocados side by side on my kitchen windowsill. That window is a southeast-facing one that receives lots of light in the morning and early afternoon — but because of the roof overhang, it doesn’t get direct, hot sunlight.

Results: These avocados didn’t ripen at an even pace. One was ripe and ready after nine days, and the other one was still too firm at the 10-day mark (at which point I had to submit my draft for this story).

Pros: This method requires almost no effort.

Cons: My avocados didn’t ripen particularly quickly or at an even rate.

On the counter

Ripening time: 8 days
Rating: 7/10

Method: This was one of the easiest methods to test. I simply placed the avocados on my kitchen countertop, away from direct sunlight. Room temperature in my house ranged from 70°F to 73°F over the course of the testing period.

Results: This was a solid method that was slightly quicker than the windowsill method. Once the avocados felt ripe, I cut into them and found perfectly unblemished, soft flesh with a mild, buttery flavor.

Pros: This is maybe the easiest method of the bunch. If you’re not in a hurry to have ripe fruit, it’ll be great for you. 

Cons: The avocados take their sweet time to ripen; there are other methods that will give you ripe fruit faster. 

In a paper bag with an apple

Ripening time: 7 days
Rating: 8/10

Method: You’ve likely heard of this method before. Apples are known to release ethylene, a gas that causes other produce to ripen faster. Placing one in a paper bag with an avocado is supposed to trap that gas while also providing some breathability, which prevents moisture buildup from spoiling the fruit. I chose small Honeycrisp apples for this test, using one bag and one apple for each of the two avocados I tested.

Results: This was the second-fastest method I tried. The apples helped the avocados ripen slightly faster than the countertop and windowsill methods. Once the avocados felt soft using the squeeze test, I cut in and found the flesh to be evenly colored, buttery soft, and delicious.

Pros: This method doesn’t require much effort, and it speeds up ripening slightly over other methods. 

Cons: This isn’t an instant method. The avocados still need several days to ripen.

In a paper bag with a ripe banana

Ripening time: 5 days
Rating: 10/10

Method: This method relies on the same ethylene gas trick as the runner-up apple technique. For my testing, I used two paper bags, each containing one ripe banana and one avocado.

Results: These avocados ripened in five days — a full two days before the next fastest method. When I cut in, the flesh was flawless and beautiful (true to form, I texted a picture to my best friend). The texture was gorgeously creamy, and the flavor was buttery, delicious perfection.

Pros: This is an easy, inexpensive technique that yields superb texture and flavor.

Cons: Though this method ripened the fastest, you’ll still need to exercise some patience. Depending on the starting point of your avocados, you’ll have to wait a few days. (Remember, I started with bright green, rock-hard avocados. If your avocados aren’t as extremely unripe as mine, your fruit will no doubt ripen in fewer days.) You’ll also end up with a banana that is past its prime but not unusable; mash it for pancakes or banana bread, or peel and freeze it for smoothies.

Final takeaways

If you have avocados that you need to ripen, know that you’ll have to be patient. You simply cannot coax good flavor out of this fruit in an instant. You can soften unripe avocados’ texture by heating them, but you will not improve their flavor. Instead, plan to invest a few days in letting them ripen naturally, giving them a nudge in a paper bag with a banana for the quickest turnaround.

Once your avocados reach perfect ripeness, you can certainly enjoy them right away. But if you’re not ready or can’t use them all up, don’t worry. You can extend the shelf life of ripe avocados by placing them in the fridge. The cold temperature will arrest the ripening so that they’ll last in that perfect state for three or four days.