Avocados have a natural coolness that pairs them perfectly with spicy Mexican dishes or tasty dips. These succulent green treats have a dark green rind that protects the soft meat inside. Avocado growers don't have to wait for these fruit to ripen; the ripening doesn't occur until the fruit is harvested. After harvesting, a hormone in the plant called ethylene ripens the hard inner fruit, making it silky and smooth. The natural ripening process is slow but you can hasten it a little.
Shop for an avocado that has some initial signs of ripening. Give the fruit a slight squeeze. Choose a fruit that feels a little soft but not squishy.
Place the fruit in a paper lunch bag. This will trap the ethylene and make the fruit ripen faster.
Add a banana or apple to the bag. These fruits produce higher amounts of ethylene that will hasten the maturing process.
Close the bag by folding the top under the bag. Leave the bag on a sunny counter for a full day.
Remove the two fruits within one day. The avocado should be ripe enough to peel and enjoy.