Please elaborate on how you get avocados to ripen at different times if they’re all the same hardness to begin with.
Maybe a couple in the basement, a couple on the counter, and a couple on top of the refrigerator for different temperature zones?
Not sure about Presunto, but when I buy avocados (or get them from a friend – we are in SoCal after all), I get ones of differing hardness. So I get a couple to be used within a couple days, a couple that can be used in 4-5 days, and then some that will ripen after a week or so. If you buy them all of the same hardness, they will all ripen around the same time, so I vary what I buy.
Exactly what Boogiebaby says. Otherwise it’s too much to eat in a short time.
Lucky you. I use the same selection method when there ARE avocados of varying ripeness. Usually, though, they either all rock hard or all soft. I don’t have a basement to use the location-ripening method, but our garage is often warmer than the house so I might try that next time. Seems like more subtle variances in the kitchen (counter, paper bag, pantry) don’t really get results.
There was an oven ripening tutorial that went around last year. I was very suspicious of it.
You can throw a couple in the fridge and that will retard the ripening a few days.
I don’t have any special methods. I have a fruit basket on my kitchen counter. They go in there. If I notice they are ripe and I don’t need them yet, I throw them into the fridge, which slows the ripening process down.
I use @boogiebaby’s technique too. And, to minimize bruising, i test for ripeness by pushing in the stem.
Same process here, including transferring to the fridge. Would like to mention that if you do use the fridge, I find it’s a lot easier to mash on toast if you let it come to room temp first.
I do it by putting some in the fridge and some on the counter.