Fastest Way to Ripen Avocados (Quick & Easy Hacks That Work)

Quick Answer: The fastest reliable way to ripen avocados is to put them in a paper bag with a ripe banana or apple at room temperature. The fruit releases ethylene gas that speeds ripening—usually in 1–3 days. Need same-day guac? You can warm the avocado in a low oven (200°F / 93°C) wrapped in foil to soften it, but note this isn’t true ripening and flavor/texture won’t be as good.

Quickest Methods (Ranked)

1. Paper bag + banana/apple (best blend of speed + quality): 1–3 days in most kitchens.
2. Submerged in dry rice (similar to the paper-bag effect): 1–3 days; traps ethylene around the fruit.
3. Warm, shaded countertop (no bag): 2–5 days; keep out of direct hot sun so you don’t cook the fruit.
4. Same-day emergency softening (oven): 10–30 minutes at 200°F/93°C (wrapped in foil). Softens for mashing, but does not truly ripen.

How to Do the Paper Bag Method (Step by Step)

1. Place firm avocados in a brown paper bag with a ripe banana or apple.
2. Fold the top closed so it’s snug but not airtight (you want gas exchange).
3. Leave at room temperature. Check once daily by gently pressing near the stem end.
4. When it yields to light pressure, move to the fridge to hold peak ripeness for 2–3 days.

Dry Rice Method (Alternative)

1. Pour uncooked white rice into a container.
2. Bury the avocados so they’re fully covered. Cover the container loosely.
3. Check daily. Typical window: 1–3 days. Don’t forget them—overriping happens fast.

Same-Day “Emergency” Softening (Not True Ripening)

Use this only if you must make guac today and can accept a milder flavor.

1. Heat oven to 200°F / 93°C.
2. Wrap each avocado in foil and place on a baking sheet.
3. Bake 10–30 minutes, checking every 5–10 minutes after the first 10. Remove when it yields to gentle pressure.
4. Cool completely. Use for mashed applications. (Texture and flavor won’t match naturally ripened fruit.)

Methods to Skip (Here’s Why)

• Microwave: Softens flesh but doesn’t ripen; often turns watery with off flavors.
• Direct hot sun / very warm spots: Can cook or blacken the flesh unevenly.
• Plastic bags tightly sealed: Traps moisture; higher risk of mold.

How to Tell When an Avocado Is Ripe

• Gentle pressure test: It should give slightly near the stem end, not feel mushy.
• Stem cap check: Pop off the little cap; green underneath = good, brown/black = likely overripe.
• Even feel: Avoid fruit with hard and soft pockets (uneven ripening).

Once It’s Ripe: Store It Right

• Whole: Refrigerate 2–3 days.
• Cut: Brush with lemon/lime juice, press plastic wrap directly onto the surface, and refrigerate. Best within 24 hours.

Also searched as: “fastest way to ripen avacado” (correct spelling: avocado).