5 Tips to Make Your Fruit Ripen Faster

Juicy and sweet strawberries, firm apples, yellow bananas… How to choose and store your fruits so that they are at their best? Here are tips for having even tastier fruits.

1 – MATURE AN AVOCADO

Using a fork, make a few holes in the skin of the avocado. You will prevent it from bursting by increasing the pressure in its airtight skin.

Then place the avocado on a plate and put everything in the microwave. Start the oven for 30 seconds. Avoid too prolonged exposure, this process can alter the taste of the avocado. The slower we go, the better.

If 30 seconds wasn’t enough, repeat the process until the flesh of your avocado begins to soften. Let cool for a few minutes before using your avocado to cook.

This method is recommended if you want to prepare guacamole for example.

For a salad, the taste of the avocado may have been altered a bit, so it may not be flavorful enough.

2 – RIPE BANANAS

If you want to ripen your bananas more quickly, seal them in a paper or plastic bag for at least a day (adjust according to their initial stage of ripening).

3 – RIPEN YOUR KIWIS

An underripe kiwi can be very acidic and its flesh is hard. So to make them ripen more quickly, do not place your kiwis in the refrigerator but in a cool, ventilated place. Like bananas, you can also put them in a paper bag or under a cover. Here again let the gas do its work.

4 – RIPE A MANGO

Put a mango in a salad bowl filled with rice and cover it well. Leave for a full night!

Rice keeps the right amount of ethylene trapped and therefore allows the mango to ripen more quickly. This also protects it from shocks, early rotting and the risk of damage. This is particularly done a lot in India where everyone knows this practical tip!

5 – RIPE THE LAST GREEN TOMATOES

Cover the tomatoes with newspaper

Pick your last tomatoes and place them on newspaper in a room of the house alongside green bananas or apples. Cover with newspaper.

The tomatoes will ripen little by little (even the greenest ones) thanks to the ethylene released by bananas or apples. Ethylene is a gas naturally released by certain fruits when they ripen (apples, for example). The bananas harvested green pass, on their arrival in France, through sheds in which they are subjected to ethylene to start the ripening process.

When they exit, they release their own ethylene. This method is foolproof! However, regularly monitor the evolution of their color and remove diseased fruits or those that would spoil.