The color and feel of an avocado reveals its ripeness. Hard, bright green ones are 4 to 7 days away from being ripe. Those that are very dark with flecks of green are ready to eat. They are still firm, but have a slight flex when squeezed. Black avocados with mushy skin are past their prime and should be discarded. Another way to check is by the nub of the stem. If the stem removes easily and is green underneath, it is ripe. To accelerate the ripening of avocados, put them in a bag with an apple of banana, or use the microwave or oven. To slow ripening, place avocados in the refrigerator. Cut avocados can be stored for a day or two when tightly wrapped in plastic.
Key Takeaways:
- The ripeness of the avocado you choose depends on how you are planning to use it.
- There are three stages of avocado ripeness and each one is associated with a different color.
- The stem plays a key role in determining if an avocado is ripe or not.
“Greener avocados can last 3-5 days on the counter before becoming perfect while darker skin avocados turn ripe quicker.”
Read more: https://www.foodiecrush.com/how-to-ripen-avocados-perfectly/
