Ripen a Mango Fast and Easy
Few foods are better than a sweet, soft mango—and nothing’s worse than a stringy, tasteless rock that’s posing as one. The theory behind ripening a hard mango in rice is that the rice ‘concentrates’ the ethylene around the fruit, thereby holding it in and utilizing it, rather than feeding the precious gas to the outside air. (The idea’s the same as putting an under-ripe fruit into a brown paper bag like mom used to do.)
Here’s what we did to ripen a mango fast and easy using rice. We bought two under-ripe mangoes and plopped one in a big bag of rice and left the other out on its own at room temperature. After three days, we fished our mango out from the rice and held the two next to one another and could feel that is was significantly softer than the “counter mango.” We cut them open and to voila! The rice mango was soft and juicy and the one that sat out on the counter, however, was still sour, hard, and had plenty of stringy fibers throughout. The only downside to this method is you still have to wait 3-5 days. Wish we had a 1-day process but nothing yet.
What about avocados?
Avocados do not ripen on the tree; they ripen or “soften” after they have been harvested. To speed up the avocado ripening process we recommend placing unripe avocados in a brown paper bag with an apple or banana for two to three days until they are ripe. We do not recommend any other method of ripening.
Here are some other ideas about ripening fruit