My family has become avocado crazy since I learned how to make my nearly famous Roasted Corn Salsa, (recipe for another time...), and Mark introduced the rest of us to a childhood favorite of his, avocado toast. The problem is finding ripe avocados! There had to be an easier way than trying to perfectly plan around the willy-nilly ripeness of the produce section! There is! There is!

All you need is:

  • a rock hard avocado
  • a baking sheet
  • tin foil
  • pre-heated 225 degree oven

Wrap your avocado in the foil and put it on a cookie sheet in the pre-heated oven starting with 10 minutes. The longer you keep your avocado in the oven, the softer it becomes. It may take up to an hour if you like it really soft and smooth, but that is way better than waiting 4 days. After 2 days, I forget all about them and they become eventual mush. I checked mine every 10 minutes and left it in the oven for about 40 minutes total.

ooh, my whole wheat toast awaits! Will my avocado be soft enough to mush onto it?...

YES! A sprinkling of Kosher salt, a couple cranks of fresh ground black pepper and some ground hot pepper, along with some fresh fruit and yum! Cottage cheese would be delicious with this too. Our kids love it and it's a healthy, filling breakfast or snack.

Do you have any tips for ripening produce? Comment on our Fan Page or tweet #ripenup

I wish that I knew the secret to ripening cantelope.