Food & Recipes

How to Ripen an Avocado In Less Than a Minute With a Simple Hack

Every couple of days I treat myself to my favorite breakfast: avocado toast with a fried egg. The avocado needs to be just ripe enough to be creamy and delicious, pairing perfectly with a runny yolk. But disaster struck this morning when I realized my avocados were completely green! Not wanting to derail my plans, I desperately searched for a solution — and found this genius hack to quickly ripen avocados.

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The tip comes from registered dietician Leslie Bonci, who let Women’s Health in on her secret. Turns out, the secret to ripening avocados is to microwave them! Yes, you heard that right. Bonci said we can avoid the hard and watery texture of green avocados by simply covering them in plastic wrap (yup, this is totally safe!) and popping them in the microwave until they reach your desired softness.

Trust me, I know it sounds too good to be true. So impossibly good that I had to try it — and I’m pleased to report it works! But I have a few tips to make the perfect avocado.

How to Ripen an Avocado in the Microwave

This hack really works better on very green, rock-hard avos. I wouldn’t recommend trying on semi-soft ones — you’re better off just waiting a day or so for them to ripen. But if you need your avocado fix fast, follow these simple steps.

First, cut your avocado in half lengthwise. Remove the pit, but keep the skin on. Then get your plastic wrap ready. (The one you have in your pantry most likely works — just make sure it says it’s microwave-safe on the label.) All you do then is wrap them up and pop them in the microwave for 30-second intervals, says Bonci.

Now, this is where I think we can deviate from the instructions a bit. I tried the 30-second intervals and found the first one didn’t ripen my avocados enough — but the second interval was too much! I watched as the beautiful bright green fruit started turning brown, quickly passing the point of ripe.

Short Intervals are Key

So for this hack, I highly recommend following shorter intervals — try 15 to 20 seconds instead of 30. This will give you more control, as the fruit gets hotter and ripens fast. (Then again, I might have some sort of freaky-hot microwave, so definitely watch your avocado and adjust the intervals depending on how your fruit reacts.)

After the avocado reaches your desired softness, you can either serve immediately or let it cool down a bit. I don’t like my mashed avo piping hot, so I popped the two halves in the fridge for a few minutes to get them back down to room temperature.

After all that, I had one of the best avocado toasts of my life, using the fresh ciabatta bread I bought from the farmers market this weekend. It felt like a miracle after the heartbreak of thinking I wouldn’t get to enjoy my favorite breakfast. Next time you’re in a pinch, skip the despair and try this hack instead!

This article originally appeared on our sister site, First for Women.

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