Avocado lovers are spread all over the universe. The fruit is packed with healthy fats, vitamins and minerals and it also happens to have a divine taste. Then again, its carbs are low and therefore you could use it as desert frequently. For those who always look forward to crazy Friday nights, the guacamole fruit can be used to cure hangover. This is essentially because it happens to have impressive levels of potassium. There are a few proven secrets on how to ripen avocado.
The taste of unripe avocados is not always pleasing to the tongue. The fruit however has a divine taste when it is all ripe and squishy. Sadly, getting your produce to this state, especially when it is hard rock can be daunting. Even though good things come to those who wait, you are likely not to have the patience to wait for an entire week.
So how does one get the fruit ready for eating? Well, there are a few tested ways and some really brilliant tips that may come in handy. It is quite possible to defy nature and get your hard-rock guacamole ready to be enjoyed with your next meal. Keep in mind that while some methods may get the fruit ripened in less than ten minutes, others may take a few days.
The first method involves putting your fruit in a brown paper bag. This is perhaps the oldest method that has been used for decades. Normally avocados produce the ripening agent; ethylene gas. By trapping it, you could speed up the ripening rate of your fruit and get it ready to eat in about a day or two.
Another good way to go about this is by burying your fruit in flour. This essentially traps the ethylene gas, allowing the ripening process to speed up. The flour would also play a crucial role in soaking up the lingering moisture. In turn, this would protect the fruit from external bruises. After you have added flour to the avocado, you need to wait for 2-3 days.
If you are looking at your guacamole and you are thinking you have to eat it now, there is one terrible strategy that could come in handy. You could microwave your fruit for about 45 seconds. This gets the job done, though you are likely to get a badly bruised and strange smelling fruit. The good news is that its taste will not be as pathetic as one may assume.
For YouTube trained foodies, the tactics of baking the avocado is perhaps not a mystery. In this case, you should put your fruit under 200 degrees for about ten minutes. Make sure that by the time you place it in the oven, it is nicely wrapped to keep off damaging heat.
Choosing a method that works for you is important. There have been a lot of debates on how to defy nature and still enjoy the creamiest and tastiest avocado that is evenly ripe. In the end, nature prevails and it is always best to let your guacamole ripen at its own pace.
The taste of unripe avocados is not always pleasing to the tongue. The fruit however has a divine taste when it is all ripe and squishy. Sadly, getting your produce to this state, especially when it is hard rock can be daunting. Even though good things come to those who wait, you are likely not to have the patience to wait for an entire week.
So how does one get the fruit ready for eating? Well, there are a few tested ways and some really brilliant tips that may come in handy. It is quite possible to defy nature and get your hard-rock guacamole ready to be enjoyed with your next meal. Keep in mind that while some methods may get the fruit ripened in less than ten minutes, others may take a few days.
The first method involves putting your fruit in a brown paper bag. This is perhaps the oldest method that has been used for decades. Normally avocados produce the ripening agent; ethylene gas. By trapping it, you could speed up the ripening rate of your fruit and get it ready to eat in about a day or two.
Another good way to go about this is by burying your fruit in flour. This essentially traps the ethylene gas, allowing the ripening process to speed up. The flour would also play a crucial role in soaking up the lingering moisture. In turn, this would protect the fruit from external bruises. After you have added flour to the avocado, you need to wait for 2-3 days.
If you are looking at your guacamole and you are thinking you have to eat it now, there is one terrible strategy that could come in handy. You could microwave your fruit for about 45 seconds. This gets the job done, though you are likely to get a badly bruised and strange smelling fruit. The good news is that its taste will not be as pathetic as one may assume.
For YouTube trained foodies, the tactics of baking the avocado is perhaps not a mystery. In this case, you should put your fruit under 200 degrees for about ten minutes. Make sure that by the time you place it in the oven, it is nicely wrapped to keep off damaging heat.
Choosing a method that works for you is important. There have been a lot of debates on how to defy nature and still enjoy the creamiest and tastiest avocado that is evenly ripe. In the end, nature prevails and it is always best to let your guacamole ripen at its own pace.
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