How to Quickly Ripen an Avocado

If you have a rock hard avocado and you want it ready soon, this is one of the simplest methods that actually works at home.

The Rice Method

This is the whole idea: rice acts like a cozy blanket around the avocado. It helps trap the natural ethylene gas the avocado gives off as it ripens, and it also keeps the temperature more steady than leaving it out on the counter.

You do not need anything fancy. Just a container, rice, and a little patience.

What you need

• 1 unripe avocado
• Uncooked rice (any kind)
• A container deep enough to cover the avocado (a bowl, canister, or storage container)

How to do it

1. Fill a container with rice so you have enough to fully cover the avocado.
2. Bury the avocado in the rice so it is completely surrounded on all sides.
3. Set it on the counter away from direct sunlight, the stove, or a cold window.
4. Check once a day. Dig it out, give it a gentle squeeze, then bury it again if it still feels firm.

How long it takes

Most avocados ripen in rice in about 1 to 3 days, depending on how hard they were to begin with and how warm your kitchen is.

If it is still very firm after day one, that is normal. If it starts to give slightly when you press near the stem end, you are getting close.

How to Tell When It’s Ripe

Here is the quick test that saves you from disappointment.

• Gentle squeeze: Use your palm, not your fingertips. A ripe avocado gives a little but does not feel squishy.
• Stem check (optional): If the small stem cap pops off easily and it is green underneath, it is usually ready. If it is brown underneath, it may be overripe.
• Avoid soft spots: If it feels mushy in one area, that spot is probably bruised inside.

Can I microwave an avocado to ripen it?

Microwaving can soften an avocado, but it does not truly ripen it.

Ripening is a natural process that changes the inside over time. The microwave mostly heats the fruit and can make the texture weird or uneven. If your goal is “sliceable for a sandwich,” you might get something usable in a pinch. If your goal is a properly ripened avocado, the microwave is not the move.

If you do try it anyway, keep expectations low and heat in very short bursts. Let it cool before judging the texture.

What’s the best way to speed up making an avocado ripe?

If rice is your main method, you can still stack the odds in your favor.

A few reliable ways to speed things up:

• Use a warmer spot in your kitchen. Not hot, just warm. Think top of the fridge, not inside the oven.
• Pair the rice method with a “starter” day. If your avocado is extremely hard, leaving it on the counter for a day first, then moving it into rice, can help.
• Paper bag method: Put the avocado in a paper bag with a banana or apple for 24 hours, then move it to rice if it still needs time. The bag traps ethylene fast, rice keeps it steady.

What I would not do:

• Do not seal it in an airtight plastic bag for days. That can trap moisture and push it toward spoilage.
• Do not put it in direct sun. That can heat one side too much and cause uneven softening.

Storage Instructions

Once the avocado is ripe, your goal switches from “ripen it” to “stop it from going too far.”

If it is whole and ripe

• Store it in the fridge for up to 2 to 3 days.
• If it is perfectly ripe and you are not ready, the fridge is your pause button.

If it is cut

• Keep the pit in the unused half if you can.
• Press plastic wrap directly against the cut surface to limit air contact.
• Refrigerate and use within 1 to 2 days.

If it is mashed

• Add a squeeze of citrus if you already use it in your recipe.
• Store in an airtight container with plastic wrap pressed directly on the surface.
• Use within 24 hours for best results.