Green avocado: where to store it so it ripens properly

Buying a still-green avocado is an option for anyone who does not plan to eat it straight away, but it raises a common question: where should the fruit be kept so that it ripens properly? Although the fridge is used to extend the storage life of many foods, it is not the best place for an unripe avocado. At this stage, it should be kept at room temperature in a dry spot away from direct light.

According to Camilla Cordova, coordinator of the Nutrition course at Anhanguera College, the reason lies in the ripening process itself. The avocado is a climacteric fruit, meaning it continues to ripen after harvesting. During this phase, its texture, flavour and aroma naturally change, largely due to ethylene, a plant hormone involved in the ripening of several fruits.

“While it is still unripe, an avocado needs to remain in conditions that allow this process to continue. That is why room temperature is usually the best option. It should be left somewhere well ventilated, away from sunlight and heat sources,” explains Camilla Cordova.

Why should a green avocado not be stored in the fridge?

Putting an unripe fruit in the fridge may mean it takes longer to develop the expected texture and characteristics. It is best to move it to the fridge once it is ready to eat, as refrigeration helps extend its shelf life. The fridge is more useful after the avocado has reached the right stage of ripeness, when the aim becomes slowing down spoilage.

“If someone has bought a firm avocado and wants to speed up, or simply allow, its natural ripening, it is best to leave it out of the fridge. Once it is ripe, refrigeration can help preserve its quality for longer,” advises the nutritionist.

Can you leave it on the kitchen worktop?

Yes and no: it depends on what else is on that worktop. The fruit should not be exposed to sunlight or placed near appliances that generate heat, such as microwaves and an air fryer. Choose a cool, dry area protected from direct light, so the position selected in the kitchen deserves particular attention. It is also best not to place the fruit in a sealed or stuffy container. Air circulation helps limit moisture build-up, which can encourage surface spoilage.

The best place for an avocado to ripen quickly

For those who need an avocado to ripen a little faster, there is a simple method: put it in a paper bag with a ripe banana or apple. These fruits release ethylene and can increase the concentration of this gas around the avocado, speeding up the process.

“It is important to remember that this method speeds up ripening, but it does not mean the food will be ready immediately. The best approach is to check the texture every day to prevent it from becoming overripe,” says Camilla Cordova.

Fruit bowls are a good storage option. When positioned strategically in the kitchen and used in line with the guidance above, including alongside other fruits, they are an ideal place to keep an avocado until it is ready to eat.

How can you tell whether an avocado is ripe?

Its outer appearance is not always enough to establish whether it has reached the ideal stage. Depending on the variety, the skin may change colour as it ripens or remain mostly green. Texture is therefore one of the main indicators.

When gently pressed with your fingers, the fruit should give slightly without feeling excessively soft. A very firm texture means it is still unripe, while very soft patches, extensive marks, the presence of mould or an unpleasant smell may signal spoilage. Another important precaution is to avoid repeatedly squeezing the fruit in different places. Too much pressure can cause internal damage and hasten the appearance of darkened areas.

Once it has reached the desired ripeness, the fruit can be placed in the fridge to slow its deterioration. “After it has been cut open, it is best to eat the avocado as soon as possible. Proper storage reduces exposure to air and helps retain texture, flavour and quality, but it does not replace checking the food before eating it,” concludes the coordinator.

By Priscila Dezidério