Every couple of days I treat myself to my favorite breakfast: avocado toast with a fried egg. The avocado needs to be just ripe enough to be creamy and delicious, pairing perfectly with a runny yolk. But disaster struck this morning when I realized my avocados were completely green! Not wanting to derail my plans, I desperately searched for a solution — and found this genius hack to quickly ripen avocados.
The tip comes from registered dietician Leslie Bonci, who let Women’s Health in on her secret. Turns out, the secret to ripening avocados is to microwave them! Yes, you heard that right. Bonci said we can avoid the hard and watery texture of green avocados by simply covering them in plastic wrap (yup, this is totally safe!) and popping them in the microwave until they reach your desired softness.
How to ripen your avocado in the microwave.
This hack really works better on very green, rock-hard avos. I wouldn’t recommend trying on semi-soft ones — you’re better off just waiting a day or so for them to ripen. But if you need your fix fast, follow these simple steps.
First cut your avocado in half lengthwise and remove the pit, but keep the skin. Then find microwave-safe plastic wrap. The one you have in your pantry most likely works, just look make sure it says that in the label. After wrapping them, Bonci said to pop them in the microwave for 30-second intervals.
Now, this is where I think we can deviate from the instructions a bit. I tried the 30-second intervals and found the first one didn’t ripen them enough, but the second interval went over the top! I watched as the beautiful bright green fruit started turning brown, quickly passing the point of ripe.
So for this hack, I highly recommend following shorter intervals, maybe 15 to 20 seconds instead. This will give you more control as the fruit gets hotter and ripens fast. Then again, I might have some sort of freaky-hot microwave, so definitely adjust the intervals to how your fruit reacts.
After the avocado is at your desired softness, you can either immediately serve or let it cool down a bit. I don’t like my mashed avo piping hot so I popped the two halves in the fridge for a few minutes to get them back down to a neutral temperature.
Finally, I had one of the best avocado toasts of my life using the fresh ciabatta bread I bought from the farmer’s market this weekend. It felt like a miracle after the heartbreak of thinking I wouldn’t get my favorite breakfast. Next time you’re in a pinch making avocado toast or homemade guacamole, skip the despair and try this hack instead!