Ripening avocados

[Jaymes]

Interesting to read the McGee quote above because that is exactly what I have learned to do over the years...buy a bag of avocados, let them ripen on the counter, then throw them in the fridge if I'm not going to eat them right away.

I find that they can sit in the fridge for at least a week before I notice any appreciable degredation.

It's great to do this when they have the 3 for $1 weekly sales and you want to stock up.

Yes. My MIL taught me this (and me, living all those years in So. Cal!) and it works wonderfully well. If you put them in the fridge before they're ripe they just sit like rocks, but if you wait until they're just about ripe, they hold wonderfully. And great at sale time, as you say!

I do something similar, but find the fact that they "sit like rocks" to be an advantage.

We eat a lot of avocados in our large family, and got accustomed to always having them around after having lived in Panama for four years where avocados were a ubiquitous staple in the markets. In addition, we had five avocado trees in our yard. They produced way more than we could eat, so we gave them away by the barrelful to anyone that wanted some. Of course, like all seasonal fruit, we would go from having barrelsful to having none. We learned that we could put those hard avocados into the fridge where they would indeed "sit like rocks" for several weeks - even months - and then take them out a few at a time and leave them on the counter, or in our fruit bowl, where they would ripen. If we needed to hurry them along for some reason, we'd use the "paper bag" trick.

This is still basically what we do. Buy them hard, and in bulk. Into the fridge. Take them out a few at a time to ripen as we need them. Yesterday, we ate three - two in sandwiches at noontime and one in last night's salad, so I got three more out of the fridge to ripen.

I feel pretty sure that's how they ship them, after all. Refrigerate the hard avocados until they arrive at the store where they slowly ripen on the produce shelves. Goodness knows how many weeks that takes.

I dunno. This works for us. They will ripen very slowly in the fridge, but in my experience anyway, they don't ripen evenly or well in there. I can't imagine that being anyone's advice as to the best thing to do.

Edited March 6, 2012 by Jaymes (log)

[weinoo]

You see, we're even getting conflicting opinions here - not really a surprise.

I am wondering if the different varieties of avos respond in different ways to fluctuations in temperature and/or refrigeration. High-oil content avocados, like the Haas, may dislike refrigeration more than a variety like Fuerte. But, since they're all basically a warm-weather fruit, I'm probably just blowing smoke with this theory.

[Jaymes]

You see, we're even getting conflicting opinions here - not really a surprise.

I am wondering if the different varieties of avos respond in different ways to fluctuations in temperature and/or refrigeration. High-oil content avocados, like the Haas, may dislike refrigeration more than a variety like Fuerte. But, since they're all basically a warm-weather fruit, I'm probably just blowing smoke with this theory.

In Panama, our trees were two different varieties: Haas, and one that the Panamanians called "butter avocados." I don't know the generic name of those, but they were larger, and when you cut into them, you had no doubt where they got the name. They were indeed as smooth and rich and buttery as could be imagined and the flesh even had a slightly golden hue. They were considered to be the primo avocados, though, and since we had no fence around our back yard, and it backed right up to the jungle, that tree often had a Panamanian or two up in it collecting avocados.

Those avocados did hold well in the fridge, but probably not so well as the Haas, which seemed to last forever.

Edited March 6, 2012 by Jaymes (log)

[Darienne]

Avocados in provincial East Central Ontario seem mostly to come in two varieties...either rock hard or 'gosh, I would have thrown that one away' 'why isn't it on for half price'? I've yet to see an overripe avocado on for a reduced price. Fact of life here.

Instead of throwing the past their prime ones out, I make guacamole and freeze it in small bags. It freezes very well and thaws equally well and at the price we have to pay, I can't afford to throw these little gems out.

[FrogPrincesse]

You see, we're even getting conflicting opinions here - not really a surprise.

I am wondering if the different varieties of avos respond in different ways to fluctuations in temperature and/or refrigeration. High-oil content avocados, like the Haas, may dislike refrigeration more than a variety like Fuerte. But, since they're all basically a warm-weather fruit, I'm probably just blowing smoke with this theory.

In Panama, our trees were two different varieties: Haas, and one that the Panamanians called "butter avocados." I don't know the generic name of those, but they were larger, and when you cut into them, you had no doubt where they got the name. They were indeed as smooth and rich and buttery as could be imagined and the flesh even had a slightly golden hue. They were considered to be the primo avocados, though, and since we had no fence around our back yard, and it backed right up to the jungle, that tree often had a Panamanian or two up in it collecting avocados.

Those avocados did hold well in the fridge, but probably not so well as the Haas, which seemed to last forever.

That sounds like a Reed avocado. Very large and buttery.

[Jaymes]

You see, we're even getting conflicting opinions here - not really a surprise.

I am wondering if the different varieties of avos respond in different ways to fluctuations in temperature and/or refrigeration. High-oil content avocados, like the Haas, may dislike refrigeration more than a variety like Fuerte. But, since they're all basically a warm-weather fruit, I'm probably just blowing smoke with this theory.

In Panama, our trees were two different varieties: Haas, and one that the Panamanians called "butter avocados." I don't know the generic name of those, but they were larger, and when you cut into them, you had no doubt where they got the name. They were indeed as smooth and rich and buttery as could be imagined and the flesh even had a slightly golden hue. They were considered to be the primo avocados, though, and since we had no fence around our back yard, and it backed right up to the jungle, that tree often had a Panamanian or two up in it collecting avocados.

Those avocados did hold well in the fridge, but probably not so well as the Haas, which seemed to last forever.

That sounds like a Reed avocado. Very large and buttery.

Wow, good job! I've often wondered what the "official" name was. And that does indeed sound exactly right.

We also lived in Orlando for several years and ate those large watery avocados they grow in south Florida. Some people have said that those must be the same variety that we ate in Panama, but I strongly disagreed. Those big avocados from Florida are not, in my opinion anyway, particularly flavorful. And the watery texture isn't to my liking. It's certainly nothing like butter.

Those buttery avocados from Panama were the best-tasting ones I've ever had.

Before or since.

Thanks so much for your efforts!

Edited March 6, 2012 by Jaymes (log)

[FrogPrincesse]

You are welcome. The Reed avocado is a common variety here in San Diego (that actually originated in Carlsbad). The variety you were describing seems very similar.

I agree with you that this type of avocado does not do as well in the fridge, compared to Haas avocados for example. Once ripe, they need to be eaten fairly quickly!

I handle avocados the same way other people have described upthread: I let them ripen at room temperature, in a paper bag if I want to speed up the process. Once ripe, we eat them right away or store them for a few days in the frige.

[andiesenji]

Depending on the season, I look for avocados at different stores.

This week Vallarta supermarket has "small" Hass avocados 4 for a dollar. To me they look to be average size.

The produce market has Hass (I consider them fairly large) for 99¢ each.

The 99¢ store has two smallish ones in a mesh bag for a dollar.

Ralph's has Hass 2/1.00 I don't know the size, haven't been in the store.

In California, where a lot of avocados are grown, there are different seasons for different varieties.

I know I have posted this link in another topic but here is a good reference for identifying the various varieties and the times of the year they are available.

Avocado info.

[Charcuterer]

I have noticed that when I buy Avocados from Trader Joes they seem to go straight from Hard to rotten. But the ones at Costco have a longer "grace period". When I put my avocados in the refrigerator I put them big end down in a large silicon muffin pan. The soft silicon gives enough that the fruit doesn't bruise.

[Charcuterer]

andiesenji,

Thank you for that link! I think that the avocados from Costco are the Gwen variety. Now I know why they don't get as dark when ripe!

[Jaymes]

I have noticed that when I buy Avocados from Trader Joes they seem to go straight from Hard to rotten. But the ones at Costco have a longer "grace period". When I put my avocados in the refrigerator I put them big end down in a large silicon muffin pan. The soft silicon gives enough that the fruit doesn't bruise.

We buy them from Sam's. The label says "Hass from Mexico." They're nicely-sized and really very good.

[weinoo]

You got some bad advice. Cold actually damages unripe avocados. Depending on the species, if you take them out of the refrigerator now, they'll likely go straight to rotting.

The CI crowd can be condescending, smug, unnecessarily circuitous in their thinking (including many a trip through the land of the Straw Man), and downright boring at times, but they're rarely out-and-out wrong. So I can't account for their results.

Damage to avocados seems to have a threshold of 45°F/7°C. Trucks and trains headed to New York get cold, I'm sure, but probably not that cold -- ruining a semi-trailer full of expensive fruit seems like a quick way to go out of business, so there must be a way to mitigate temperature. Or maybe they come in the hold of a boat.

Maybe I was too quick to throw CI under the bus...perhaps it's McGee who needs to go?

Earlier this week, I pulled out one of those still green avocados from the fridge (I didn't throw them away after all, wanting to experiment) and set it on the counter. As of today, I've had these avocados for 2 weeks, so for this particular avo it was about 10 days in the fridge and 4 on the counter. It looks like this on the outside...

And when cut in half, it looks like this...

Lo and behold, perfectly ripe and creamy and delicious, without even a hint of rotten or dry spots. Who knew?!

[JAZ]

Mitch, I'm confused -- if the avocado was in the fridge for 10 days and then it spent 4 days at room temp, isn't it likely that the fruit ripened during the days on the counter, and not in the fridge?

[weinoo]

Yes, I guess. But according to some, refrigeration is the bane of avocados, no?

My "experiment" seems to disprove both Cook's Illustrated and McGee. And Dave the Cook!

[Jaymes]

Lo and behold, perfectly ripe and creamy and delicious, without even a hint of rotten or dry spots. Who knew?!

Well, I certainly knew since, as I said above, that's exactly what I've been doing for some 30+ years, ever since we lived in Panama and had five avocado trees in our yard.

It works great in my long experience, so nobody could ever convince me otherwise.

[Varun Sheth]

Very interesting topic.

Here are my observations; We have a relatively hot and humid climate in Mumbai, India (90F)and I constantly seem to have trouble having my avocados ripen evenly. One in two does not ripen properly or at all. When they do ripen they are sometimes black on the inside (oxidization?). Also I have noticed that the variety we get here is very fibrous versus when I was in New York i never noticed this.

I have been typically ripening them at room temperature which can vary from 90-100F and the above inconsistencies are the end result. My vegetable supplier recommends that I put it in a box of uncooked rice to help speed up the ripening process but again the results have not been consistent.

From what I have gathered on this thread and links posted it may not be ideal to harvest avocados in hot weather which could be one of the reasons for inconsistencies. Couple things that I will try however are letting it ripen in a cooler room, (keep my air condition running!) as well putting in the fridge for a few days and then ripening both at regular room temperature here and air con room temp

[bigkoiguy]

Living in Alaska, our produce gets chilled simply moving it from the truck to the store, or bringing it home in the car! I always have problems getting ripe avocados, so I refrain from buying them in the winter!

[weinoo]

So in New York City, when people want (need?) ripe avocados, they're available everywhere; in bodegas, grocery stores, and from the guy with the fruit and vegetable cart on my corner. Problem is, buying a ripe avocado means that you're usually buying a piece of crap - bruised, battered and plenty the worse for wear.

 

As a public service, especially to those here on the east coast (but I'm sure this will work well everywhere), I took it upon myself to experiment. The absolute best way to get a ripe avocado is to buy an unripe avocado and let it ripen on the counter. Screw all the other methods. I'm specifically, in this case, referring to a Hass avocado, so don't get all upset.

 

The Hass Avocado - How Hard is That? 

[Jaymes]

Living in Alaska, our produce gets chilled simply moving it from the truck to the store, or bringing it home in the car! I always have problems getting ripe avocados, so I refrain from buying them in the winter!

I don't know where in Alaska you are but we were in Central Alaska for a number of years and not buying avocados "in the winter" would have meant giving up avocados for a very long time. And I wouldn't even consider doing that.

I had no problems at all when I just bought hard, unripe avocados and brought them home to ripen on the counter.

Even when the temperature outside was -30f.

 

ETA - And so now, bigkoiguy, I reread your post and see that you said you refrain from buying RIPE avocados in the winter.

 

In the immortal words of Roseanne Roseannadanna...  never mind.

Edited April 28, 2015 by Jaymes (log)

[radtek]

I don't buy them year round for some reason; and have stored both ways fridge and counter with inconsistent results. Now I will let them set for several days before refrigeration.

[Jaymes]

I don't buy them year round for some reason; and have stored both ways fridge and counter with inconsistent results. Now I will let them set for several days before refrigeration.

I buy them year-round at Sam's or Costco in bags of five. They're hard when I buy them. I usually plan far enough ahead that I can wait a few days for a couple of them to ripen on the counter so I set two of them out and put the remainder in the fridge to hold until I'm ready to ripen them. I lived for several years in Panama where we had five avocado trees in our yard. I used basically the same system there. If I need some to ripen quickly, I put them in paper bags. It's been my experience that they'll ripen overnight in a paper bag.

[weinoo]

Are you talking Hass avos?

[Jaymes]

Are you talking Hass avos?

Hass are what I buy now. In Panama, to tell the truth, I'm not positive what variety they were. Four of the trees were the same variety. I'd say they were "hass-like" if not hass. The fifth tree was different. The Panamians called them "butter avocados." They were ambrosial. So smooth and creamy - buttery - and everybody's favorite.

[GlorifiedRice]

I buy the bag of avocados and put em on the table until they just give a little when pressed, THEN I put them in the fridge and they stay perfectly ripe for 10 days.

[scubadoo97]

When I bought my first vacuum sealer I sealed a cut avocado without a pit, sealed it and tossed it in the fridge.   After 2 weeks it was still green and no oxidation was noted.   I was sold on the sealer.  So if you have an avocado that is ready but you're not, vac seal it and it will hold up until you're ready