Avocado too hard? This kitchen trick helps immediately

An oven trick makes unripe avocados soft and ready to eat in a short time.

Many know the problem: The avocado in the supermarket feels perfectly ripe, but at home, it turns out to be too hard. If you don't want to wait several days, you can use a simple home remedy. The trick: a quick warm-up in the oven.

How the Oven Trick for Avocados Works

First, the avocado is completely wrapped in aluminum foil. Then it goes into a preheated oven at 90 to 100 degrees Celsius for about ten minutes. The heat causes the cell structure of the fruit to soften – the flesh becomes softer and can then be easily processed further. It is important to keep the temperature low. Higher temperatures can cause a bitter taste.

Result: Soft, but Not Quite Like Naturally Ripened

After baking, the avocado should cool down briefly. Then it can be cut open as usual and the flesh removed. However, the taste remains milder than a naturally ripened avocado, and the texture is somewhat less creamy.

Tip: For Best Flavor, Let It Ripen Naturally

For the best aroma, it is recommended to let avocados ripen at room temperature. However, if you want to spontaneously prepare guacamole or a spread, the oven trick provides a usable result in a short time.

Storage: How to Keep the Flesh Green

To prevent the avocado from turning brown after cutting, lemon or lime juice on the cut surfaces helps. The pit should also remain in the cut half to avoid oxidation.

This article has been automatically translated, read the original article here.