Ah, the avocado. That lovely little green fruit (yes, fruit, not vegetable) loaded with good fat and tons of nutrients (like vitamins K, C, B5, B6, and E, and potassium and folate)! Famous for making toast popular to the millennial. haha.
I think I could live off of avocados. Sliced in half and sprinkled with flaky salt. Added to a sandwich, salad, grain bowl. Smeared on bread or crackers. It’s good on and with basically everything.
But the avocado is so frustrating because it rapidly turns from delicious and perfectly ripe to mush and brown spots and just YUCK. This is problematic when all 6 of my Costco avocados are on the same ripening schedule and they’re all in their prime on the same day, and I don’t always want to just make a giant bowl and guacamole and eat that for the next 24 hours.
I don’t know if the rest of the world knows this trick, but I recently discovered a magical way to extend the life of your avocados by about 5 days! I felt as if I was depriving the world if I didn’t share this with you.
When your avocado is still firm but ripe, put it in the refrigerator. That’s it! I have a little clear acrylic tray I put my avocados in on the second shelf, so I remember they’re there and ready to be eaten within a few (up to 5 or so) days. The refrigerator magically slows down the ripening process and keeps it perfect, ready for whenever you’re ready to eat it. I’ve gotten an avocado to last an additional 7 days, but I’d recommend eating them within about 5.
That’s it! How simple is that? (And sorry if this isn’t news to you). It was mind-blowing for me, and I wanted to help the world out! Happy avocado-eating!
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