Avocados typically take four to seven days to ripen at room temperature, but storing them with a banana inside a brown paper bag can accelerate the process to just two to three days without causing the flesh to turn brown, according to food experts.
How the Method Works
Bananas are among the highest producers of ethylene gas, a natural plant hormone that triggers ripening. Ethylene causes fruits to soften, change colour, and convert starches into sugars, resulting in sweet, tender flesh. The brown paper bag traps the ethylene released by the banana, creating a concentrated environment that speeds up ripening of the avocado.
Fresh Avocados – Love One Today explains: “Typically, this method takes around two to three days, depending on the initial avocado ripeness and environmental conditions. The key is to check the avocados periodically to monitor their progress. Factors such as temperature and humidity can influence the speed of the ripening process, so keeping an eye on them helps you achieve the desired ripeness without overdoing it.”
Alternative Fruits and Signs of Ripeness
The paper bag method also works with other ethylene-producing fruits, such as an apple or a kiwi. An avocado is usually ready to eat when its skin is almost black with a hint of green and yields slightly to gentle pressure. However, some varieties like Fuerte, Ettinger, Reed, and Sharwill remain green when ripe, so it is best to use firmness as a primary indicator.
Storing Ripe Avocados
If an avocado reaches peak ripeness before you are ready to eat it, move it to the refrigerator. Simply Recipes advises: “If you’re not ready to use your avocado once it has reached peak ripeness, move it from the counter to the fridge. The cold environment helps temporarily hold it at its peak. Stored whole, ripe avocados will keep for two or three days in the crisper drawer.” Refrigeration also helps prevent the flesh from browning.
