Hey Lykkers! 🥑💚
Let's be real—picking a good avocado at the store can feel like guessing the lottery 😅 Too soft? Overripe. Too hard? Can't eat it for days. I've totally been there.
So today I'm sharing my favorite tips for picking the perfect avocado AND how to ripen a hard one fast (because we don't always have 3 days to wait, right?).
When I'm at the store, I always do this 3-step check:
✅ Color – Look for a dark green (almost black) avocado. Bright green ones usually mean it's still hard.
✅ Feel – Gently press near the top. If it gives slightly under pressure but isn't mushy, it's ready to eat!
✅ The Stem Test – This is my go-to hack! Flick off the tiny stem cap.
• If it comes off easily and you see green underneath – it's perfect!
• If it's brown underneath – probably overripe.
• If the cap won't come off – still too firm.
This trick has saved me so many disappointing avo moments 😂
Bought a firm avocado? No stress! Here are 3 quick ripening methods I've personally used:
🥖 Paper Bag + Banana Trick
Put your avocado in a paper bag with a banana or apple. These fruits give off a natural gas (ethylene) that speeds up ripening. Usually softens in 1–2 days!
☀️ Warm Spot Method
Leave it near a sunny window or a warm corner of your kitchen. It'll ripen a bit slower than the bag method, but it works!
⏱️ Oven Shortcut (Only If You're In a Rush!)
Wrap the avocado in foil, pop it in the oven at 90°C (about 200°F) for 10–15 minutes. It won't taste exactly the same as naturally ripened ones, but it gets the job done fast if you're desperate.
Once your avocado is ripe, pop it in the fridge to slow down the ripening. It'll last a few more days without going brown too fast.
Oh! And if you only eat half, leave the pit in the other half and wrap it tight in plastic wrap or a reusable container to keep it fresh longer.
So tell me, Lykkers—what's your go-to avocado trick? 🥑
Or have you ever cut one open and just… regretted everything? 😅 Let's swap tips below! I swear we're all just trying to win the avocado game together 😂💚