The paper bag is just a trap. If you can devise some other mechanism that will trap in the air in the same way, great! That can be used, too. Your grandma might tell you to store it in the flour bin, but you may have to settle for the empty McDonald’s bag.
These fruits emit more ethylene gas that other fruits. And the more ethylene gas they produce, the quicker everything will ripen. [3] X Research source
An unripe avocado will be nice and green. As it ripens, it will get hints of purple and black[6] X Research source (that’s when you can use it in about 2 days). When it’s ready for your next meal, it’s so dark green/brown it’s practically purplish black. [7] X Research source Once it’s ripe, it will keep in the fridge for a few days, but it will lose its taste as time progresses.
If you don’t have plastic wrap, use an airtight, resealable container.
If you’re starting to see brown, you don’t need to throw it all away. Just scoop out the brown parts and get to using the rest before it goes, too. If your avocado is cut in half and not mashed or chopped, you can avoid flavoring it with lemon by simply running water over the cut surface, and putting it in the fridge. It will look worse than with lemon juice, but that’s a skin that actually keeps the rest of it fresh for longer. The thin browning skin peels back easily, and you have a fresh, avocado-flavored avocado.
Obviously, your avocado is best if not frozen. This should be a measure taken only if it cannot be eaten fresh. Alternatively, you can also pickle cubed avocado to preserve it if frozen mashed avocado doesn’t appeal to you.
If your avocado is just starting to turn ripe, it will be less directed by heat. You can grill or bake it more easily. If your avocado took a while to ripen but finally did, it should produce slices that will do well in salads and salsas. The firm slices will look beautiful on your dishes! If you have a bunch of ripe avocados, turn ’em all into something cream-based. Think flans, ice cream, or cheesecakes. An excuse to experiment!
