Wednesday, January 23, 2008 1:49 PM
Can I speed-ripen a green banana or hard avocado?
Set the fruit or vegetable you want to ripen in a sunny window, or nuke it on low for 10-15 seconds in the microwave to warm it up. Then, drop the warmed, unripe fruit or veggie into a paper bag (if possible, with another ripe fruit, like an apple or pear). This method works best with bananas, cantaloupe, avocados and tomatoes.
How fast will it ripen? It depends on how unripe the food is. Usually, 1-2 days.
Why does it work? As some fruits and veggies ripen, they emit ethylene, a clear, odorless gas that speeds the ripening process. Warmth increases the amount of ethylene a food releases, and loosely sealing the unripe fruit or veggie in a paper bag traps the ethylene—while still allowing enough oxygen in—so the food is exposed to a higher level of the ripening gas.
Does the reverse work--can I slow the ripening process? Cold temperatures slow the ripening process, so store any weary-looking fruit or veggie in the coldest part of the refrigerator—the crisper drawers. Broccoli, cabbage, cauliflower and leafy greens (including lettuce) are particularly susceptible to ethylene. Because fruits tend to produce higher levels of ethylene, you should store fruits and veggies in separate drawers to keep your vegetables from ripening too quickly. You can also use an ethylene-absorbing gizmo (less ethylene=less ripening), like the E.G.G. (pictured).
Got any other tips or tricks for keeping fruits and veggies longer (or recipes that are better with over-ripe fruits, like banana bread)?