How to Ripen Your Avocados Quickly: All The Tricks for Perfectly Ripe Avocados!

Finding that perfectly ripe avocado at the supermarket is a bit like hunting for a unicorn. You’ll often encounter hard, unripe avocados that may take days to soften, leaving you staring longingly at the clock when your recipe calls for that creamy, buttery fruit right now. Avocados seem to ripen on their own schedule, and unfortunately, it’s not always in sync with ours. So, what do you do when you need one fast? Don't fret—there are a few quick tricks to ripen that avocado in no time. However, like any good kitchen hack, there are a few catches you’ll want to watch out for.

The Best Way to Ripen an Avocado

If you’re looking for the most effective and natural method to ripen an avocado, a paper bag is your best friend. This method works by trapping the ethylene gas that avocados naturally release as they ripen. When confined in a paper bag, the gas speeds up the ripening process, which means your avocado will soften much faster. The beauty of this method is that it’s simple and doesn’t involve any heat or chemicals. To use the paper bag trick, simply place your avocado in a brown paper bag and leave it at room temperature for 1-3 days. It works wonders, especially when you add an apple or banana to the bag, as these fruits emit even more ethylene gas, which can speed up the process. However, while this method works like a charm, the catch is that it’s not instant. If you need your avocado in a couple of hours, this may not be fast enough.

How to Ripen an Avocado Overnight

If you're in a time crunch and need to ripen that avocado overnight, there is a shortcut—though it's not quite as magical as the paper bag trick. If your avocado is only slightly under-ripe, leaving it on the kitchen counter overnight might do the trick. Keep it at room temperature and check it in the morning. Avocados have a tendency to ripen faster when they’re not in direct sunlight but rather in a stable, warm environment. The key here is to not refrigerate it, as cold temps slow down the ripening process. A quick overnight ripen is ideal when you’ve got a few hours to spare, but there’s a catch: the avocado may still be a little firm, which could affect your recipe—especially if you’re making guacamole or need it to be super spreadable. In this case, the texture might not be perfectly creamy.

Can You Use the Microwave or Oven to Ripen Avocados?

For those who need an avocado right now (as in, yesterday), there are a couple of kitchen shortcuts you can try: the microwave and the oven. But be warned—these methods are best used with caution, as they’re not foolproof.

The Microwave Method

To ripen an avocado in the microwave, you’ll want to start by poking a few holes in the skin of the avocado with a fork—this helps the heat penetrate evenly. Then, wrap the avocado in a damp paper towel and microwave it in 30-second intervals, checking after each round to see if it’s softened. You may need to repeat this a couple of times depending on the firmness of the avocado, but you must be careful. Microwaving an avocado can cause it to cook unevenly, leaving some parts mushy and others firm, which is definitely not ideal. This method works quickly, but there’s a high risk of messing with the texture, especially if you overdo it.

The Oven Method

The oven method is another option for quick avocado ripening. Preheat your oven to 200°F (about 93°C), then wrap your unripe avocado in aluminum foil. Place it on a baking sheet and heat it for 10-15 minutes. This method can soften the fruit more evenly than the microwave, but don’t expect it to feel just like a naturally ripened avocado. The texture may end up a bit mushier, especially around the edges. Like the microwave method, it works quickly, but there’s a catch: the avocado will lose some of its characteristic flavor and might not be as perfect for dishes that require a fresh, firm texture.

Can You Ripen Cut Avocados?

One of the most common questions when trying to ripen avocados quickly is whether or not you should cut them open. The answer? For the methods we’ve discussed—especially the microwave and oven techniques—you must keep the avocado whole. Cutting it prematurely can make the ripening process a lot messier, as air exposure can cause browning and uneven ripening.

If you’ve already cut the avocado open and need to save it for later, wrap the halves tightly in plastic wrap and store them in the fridge, although this won’t help it ripen any faster. If it’s only slightly unripe, though, you might find that the ripening continues in the fridge over time, though it’s usually slower than at room temperature.

To check if your avocado is ripe, give it a gentle squeeze. If it yields slightly to pressure but doesn’t feel mushy, it’s ready to eat. Another trick is to remove the small stem at the top—if it comes off easily and the flesh underneath is green, it’s good to go. If it’s still hard or brown underneath, give it a bit more time.