Avocados taste better using ‘simple’ storage method

In recent years, avocados have become something of a household staple. Whether you prefer avocado toast or incorporate them in your salads, you need to store the fruit correctly for the best results. Luckily, there’s a ‘simple’ method that ensures your meals taste a ‘whole lot better’ and prevents your avocados from going overripe and mushy.

Mary Claire Britton, a journalist, food stylist, and recipe developer, recently tested out several storage methods for Allrecipes. The foodie compared results after storing her avocados in multiple different ways, including in the fridge, on the counter, and in a paper bag.

Each test delivered varying results. For instance, Mary suggested the paper bag method could be ideal for anyone who needs a ripe avocado quickly. She said that leaving an avocado in a paper bag traps the ethylene gas and speeds up the ripening process. Mary added that it works even better if you place an apple or a banana in the bag before closing it.

However, her favourite method turned out to be the easiest idea of all. Mary said: “Once again, the simplest method wins. Avocados stored in a cool, dark corner of my kitchen ripened at their natural pace—about three to five days from rock-hard to perfectly ripe.

“They developed even colour and ideal texture without any tricks or intervention. This method gives you the most predictable results and the best-tasting avocados. The key is checking them daily: gently press near the stem—when it yields slightly but isn’t mushy, it’s time.”

If your avocado ripens before you want to use it, Mary recommends refrigerating it to extend its shelf life. She said it’s all about getting the right level of firmness. Once the avocado is ripe, it should remain firm for a few more days in the fridge.

Mary told Allrecipes: “The avocado game is all about timing and temperature. Master those two variables, and you’ll never miss that perfect window again. Your toast is about to get a whole lot better.”

As BBC Good Food explains, avocado might be classified as a fruit, but it’s typically prepared as a vegetable. There are several varieties, including Hass, Ettinger, Fuerte and Nabal.

The experts said: “Avocado is also sometimes known as a butter pear, because of its unctuous flesh, or as alligator pear because of the Hass variety’s textured skin. Highly nutritious, containing vitamin E, iron, potassium and niacin, it’s also unique among fruits in that it contains oil – but most of it is the good, [monounsaturated]) type.”

BBC Good Food also recommends storing avocados in the fridge once they are ripe. It said they are best served raw, rather than cooked.