Battling Underripe Avocado Recipe

Team Foodhall

Unlike some food trends, the obsession over avocados is something that may not phase out anytime soon. First, there was guacamole, followed by avocado on toast, then came grilled avocado and now the rose – the list is endless!
Avocado’s buttery texture, apart from health benefits, is what draws our attention to it. But sometimes when luck isn’t on our side, we end up with firm, underripe avocados. Such a shame! But the food lovers that we are, compelled us to overcome this obstacle and embrace the firm fruit.

But first…how to pick ripe avocado?

Check for a dark green colour on the skin. Typically Hass Avocado varieties get a darker colour as they ripen. Next, use your thumb to gently poke the skin to check its texture. It should be slightly soft.

Underripe and cut?

Let’s get this straight: a sliced underripe avocado, contrary to what others say, can be ripened. All you need is a strong spool of thread and a lot of patience. Put the two halves back together and snugly tie them up. Leave no open cracks or else tiny fruit flies can make their way in. Leave it at room temperature for 12 hours and keep checking its texture by pressing into the skin.


Embrace the firmness

You lack patience and have in your hands a sliced up underripe avocado. What do you do? Cook them in such a way that they become, soft, mushy and buttery, just like the ripe one. Because of its firmness, you can fry, grill, bake them. A few ideas…

  • Cut into slices and dip into beaten egg, breadcrumbs and fry until golden brown. Serve the wedges with dip.
  • Cut into small cubes, bake in an oven until soft and then mash them up. Combine with breadcrumbs, seasoning and make little patties. Shallow fry and use in burgers or serve with dips.
  • Make a pickling liquid with vinegar, salt & sugar. Slice up the avocado and pickle in a glass jar with a few peppercorns and bay leaf.
  • Cook the finely chopped avocado with onions, garlic, carrots and herbs until soft. Blend into a thick soup and serve with lemon or a dollop of sour cream.

These are just a few ideas. What do you think?