How To Ripen Avocados

Do you often buy those ripen at home avocado packs. We do as they tend to be a little bit cheaper but it did take use a while to get used to ripening them.

So here is my technique for getting them and avoiding them going overripe and all black inside.

Stage One: Keep them on the side
Often when you by these ripen at home avocados they are a very light green in colour. The first stage is to ripen them off a bit by keeping them at room temperature. Once they become a dark green move them to the fridge, they will still be firm when squeezed.

Stage Two: A couple of days in the fridge. 
We found transferring them to the fridge at this stage slowed down their ripening and avoids them rapidly ripening and going all black inside. It is usually a couple of days in the fridge before they are ready to be eaten. A ripe avocado will give a little when squeezed.

We then keep them in the fridge until they we want to eat them. Usually we get them out a couple of hours before so they can warm up to room temperature.

If left in the fridge they should keep for 7-10 days before going bad.

Because it can take nearly a week to get the ripen at home avocados ready to eat we found we were having to think more a head a little way. In the end we just decided to buy a pack or two every week and ripen them off. Sometimes we would have a glut and enjoy copious amounts of guacamole and other time we might run short. Either way at least these days very few turn that horrible black inside.

Note: While you could just put them straight in the fridge they seemed to take ages to ripen and just leaving them on the side means they go bad too quickly for us to eat them.