The flour does not trap the ethylene gas, but rather it takes out more of the moisture in the fruit which in turn increases the dry point matter (to water) ratio. This technique is simulating the avocados “late season” timing of the ripening.
Wasn't sure if this would work because of some negative comments but it did. Put three hard avocados in flour for 12 hours because I didn't have 24, and they came out nice and ripe and ready for guacamole
Awesome. I would bet that putting multiple avocados in the flour together helped them ripen faster. Each Avocado was emitting its own ethylene gas to make it a lot more "gassey!!" Best, Dirt Farmer Maggie
I grew up running through 30 acres of avocados in the San Diego outback. Buy them hard as golf balls, keep the in the refrigerator until the day before you want them then put them in a brown paper bag with an apple on the kitchen counter (you can use the same apple for weeks as it dries). Much neater than the flour box. A butterknife works better than the one he used to dice in the skin, then turn the skin ‘inside out’ to turn the fruit loose.
Harley Barber, thanks for all this wonderful information. Sounds like you had a great childhood. We're planning a follow up video regarding this topic (We've had so many comments and questions!!) may we refer to your tips on it and give you credit in the video? Let me know. You can write directly at jay@dirtfarmerjay.com. Looking forward to hearing from you! Dirt Farmer Maggie.
@@debbiebalnaves4842 There are different varieties, Hass, Fuerte, etc, some are green, others almost black. The shapes differ from almost round to more pear shaped. There is some difference in taste and texture, as there is among apple varieties. Color is not an indicator of ripeness, touch is best.
08/30/20 = Solution for me was: Do NOT put avocados in the refrigerator first before trying this method. I noticed that when I followed the demonstration EXACTLY how it was done, the results are Fantastic and Soft. .... but... if I make the mistake of putting the avocados IN my refrigerator when i come home from the store... for some reason COLD avocados do not ripen so well in flour but room temperature hard avocados like directly from a store OR from one's counter top do soften when placed DEEP in the flour container. yeh!!!! Thank you Dirt Farmer Jay for making this WONDERFUL VIDEO on how to soften avocados yeh!!!
Shay #Be Kind, thanks for taking time to write - and for the great insight. I'm really glad this technique is working well for you - it's a "go-to" method around here. Thanks for being a part of our viewer family! Best Regards, DFJ
I have steamed Avocados in a covered pan with water. Steamed one Avocado for 10mins on high. Let it set in bowl for another 5 minutes. Avocado cut very easy and the seed popped out. But the taste was a bit strange because it was hot. So I added salt and pepper and I mixed it with ranch salad dressing. And I did this on a little cart in a box store for a demo I had no choice but to figure out how I could serve rock hard avocados to our customers. They seem to like it but you have to add spices to it in order to have it even taste halfway decent. I cooked 15 avocados in about five hours of working and completed my demo and sold a bunch of avocados to our customers.
Kathryn, thanks for writing. Wow, you are one innovative person, figuring out a solution on the fly. Indeed, any type of approach that heats the flesh of the avocado seems to alter the taste and that needs to overcome with other ingredients, as you did. Thanks for sharing your expertise - and creativity! Best, DFJ
Either way, looks like a big waste of flour or rice. Though I guess if you cook all that rice shortly thereafter, you're good to go. However, the flour may not be safe to cook, if it's been reused over and over gain, to ripen avocados.
Avocados you buy at a supermarket go through a packing house that keeps them cold for months sometimes. When they get an order, they take out the boxes and put them in the ethylene gas ripening room for 24 hours. They get delivered to the market ready to go ripe in a day or two. If they don't, something went wrong with the process. When I pick fresh avocados from my trees, they sit in the paper bag for about 10 days before they get ripe from their own natural ethylene. Once you have several different days worth of fruit in the bag, the almost ripe supply more ethylene and they each ripen a bit faster. When they first turn black, Hass are very nearly ripe. The fresh ones are green.
Totally not clickbait tried it works very good I did it twice now both times perfect don't try the microwave one and the oven one I wouldn't suggest it cuz basically you're just cooking it LOL this man has the trick
Thank you for your response. The avocados are still in the flour...as of this afternoon, they have begun to soften a bit. However, the ones in the bag - with a banana - are softer. They were all room temp...it’s warm here in SoCal. Hoping they’ll all be ready for Church brunch tomorrow. Thank you for your channel & advice
Hey SoCalGal, how did the avocados do today for the church brunch? After completing our ripening experiment I decided that I will do the bag and apple or banana going forward. The flour gets messy. Before Covid, our church used to have pastries and coffee etc. on Sundays. We still have coffee (can't do without that!) but no pastries/finger foods. Best to you and your family, Dirt Farmer Maggie
The avos were perfect for yesterday’s church brunch. We’ve had church in our home since this craziness started & I feed everyone breakfast! Yesterday, 30 people. I was making Mexican for Cinco de Mayo; so you see, I was pretty desperate 😊 Thank you for your church story & interest in my avocado saga
Glad we could help. Another tip is to put the avocado into a paper bag (like a lunch bag) along with an apple. Close it up tight. The gas emitted from the apple AND the avocado will ripen it quickly. Best, Dirt Farmer Maggie
Will try now. Previously I would forget to retrieve hard avocados in a paper bag or sitting on the counter. Hope I dn forget avocados sitting in flour. Setting alarm on cell. Also telling two friends to call me to remind me - Avocados in the flour!! Update-after 24 hours submerged in all purpose flour in a container covered with aluminum foil, towel and a plate both avocados hard as rocks. Recovered.
You know…I’m wondering if it’s the fact that dirt farmer used a plastic container with a lid that is the key to keeping the ethylene gas from escaping, thereby getting the 24 hour results?🤷🏼♀️
NO MORE WAITING FOR AVOCADOS TO GET RIPE! This is how i do them hard ones! To make them softer! Put them into the micro wave 2 min. If its not soft. Put back another 2 min. I got tried of every day squeezing them roll them around and trying to bruise them.. Hey it worked! The guacamole was darker green >> but hey it worked
Hey Larry, great to get a message from you! We are going to try the sandwich bag and a few other suggestions that viewers have sent in and make a sequel video. The whole idea is to trap the gas in as high a concentration as possible. Keep watching my friend! Take care. DF Maggie.
Infusing plastics into your avocado by putting it in plastic bag to ripen. Search a recent research paper showing all the illnesses , cancer and sterility from so much plastic use.
This feature of Avocados Ripe Overnight via the Dirt Farmer Jay RU-vid collaboration with Dirt Farmer Maggie technique definitely has me curious to try the process this weekend especially since this idea might help me ripen one of my favorite foods the avocado within 2 days andor sooner even with purchasing before the ripening process.
hi dirt farmer, its sharyn again. Well, I had my avocado in the flour for 6 days. It was still under ripe. I ate it any way. Maybe I have to put 2 avocados in the container or avocados and a apple. I will try again. I swear, I am going to make this work somehow . Until we type again.
@@mrrichards6007 I did and My ovacados all went bad..... I've recently had another good harvest and the best way to get them ripe and nice is to be patient and place them at a cool and dry place.
Thank you for this video I love Avocado but I stop buying them because when I get a bag of them I would end up tossing 2or 3 of them out because they would go bad I am definitely going to try this
As soon as the avos get soft, put them in the fridge. It will stop the avos from ripening further and stay fresh in fridge for few weeks. Also if you use half an avo and want to keep the other half for another time, you can spread some oil (sunflower, canola or olive oil) on the half you not using, and pop it in the fridge. Or pop the half avo into a small container with a half a small onion, close container and leave in fridge. Stays fresh. I prefer the oil method 😊
I suspect that it will work, but probably as not as quickly, simply because of all the spaces between the rice kernels that would allow the ripening gasses to move away from the fruit. Give it a shot and let us know how it works! Best, DFJ
You are welcome Winifred Jones. By the way, the conclusion of the ripening experiment was that the FASTEST avocado to ripen was in a closed up paper bag (like a lunch bag) alongside a ripe apple. The gas from both fruits in the bag really ripened the avocado well. Best, DFM
Glad it was helpful! At the end of the day, the best way to ripen quickly is in flour or inside a paper lunch bag with an apple. Close the bag tightly. Thanks for watching and commenting. Best to you, Dirt Farmer Maggie.
Thanks for watching and commenting Vita Khan. I wanted to let you know that the best result we got from our ripening experiment was to put the avocado into a paper bag with an apple and close the bag up tight. That one ripened the fastest. Best, Dirt Farmer Maggie
I picked an Avocado from my tree, placed it inside our flour container covered with flour for 28 hours and it's still hard as a rock, these were the Florida Avocados that larger than the ones you have in this video, does that make a difference?
I figured I'd try this out as I had a couple packages of expired flour and a big event coming up. I planted 20 firm avocados in flour and waited nearly 48 hours before fishing them out. Three were ready to use, the others feel just as hard as when I started. Plus it made a big mess on my counter. I think I'm just going to use the bag trick instead from here on out.
Awesome my only question is will this add some carbohidrate value to avocado cause that would actually be really bad for me? Im guessing it wont but still no harm in asking.
I just bought 2 avocados which are very hard and just watched this video so I will go ahead and try out this method. But, I wonder, if flour makes blocking wall around avocado then only flour can do that?? what about covering avocado with foil or cling wrap or placing in water?? Just wondering. I will experiment .
Hi Teresa. You can also put them in a paper bag and close up well. It will take a little longer though. The idea is to trap the ethylene gas so it will ripen the avocado faster. Best, Dirt Farmer Maggie
Thanks for the tip! Does the flour effect on the avocados wear off after ripening avocados using that method with the same flour over months? Do you have to replace the flour periodically? Is the flour damaged, so you can’t use the flour for anything else? If the whole point in ripening the avocados in 24 hours by sealing in the gas, would sealing in the gas with plastic wrap do the same thing? I’m not sure why the gas wouldn’t leave the avocados and be absorbed into the flour, just like the gas would leave the avocados and go into the air in the control avocado. I buy avocados that are hard as a rock, and often let them sit around too long, waiting for them to ripen. Then I forgot about the avocados and they go bad, and I have to throw them away. What happens if you leave the avocados in the flour for 48 hours, 72 hours, or longer? How long can the avocados be in the flour before they go bad?
Thanks for writing Dave. Ethylene gas is a naturally occurring gas in all fruits and vegetables. I don't know of any effect it has on the flour. It's an interesting idea to seal them in plastic wrap - You'd just have to make sure you got all the air out. Regarding how long to leave them in flour, the ones in the video were already starting to puncture just by touching them (after 25 hours) when DFJ was trying to retrieve them out of the flour. I'm pretty certain that another day and they would have just been black mush. Best to you and thanks for watching. DF Maggie
If you put them in the frig it will slow the ripening. It's a catch 22 situation to have them ripen at just the perfect time! Best to you, Dirt Farmer Maggie
Is it necessary to use such a big container and so much flour? Wouldn't it work in a smaller container say half the size, as long as avocados are completely covered by flour?
neeklia, no, you can use a smaller container. What you saw is our usual flour storage tub, so that's what we use. Indeed, if you can get the avocado completely covered with about an inch or so of flour all around it, the method should work. Thanks for watching our video and writing! Best, DFJ
Well it won’t spoil quickly for those who use the flour regularly for making dough, bread etc. But if that flour is left there stored , in due course of time microorganisms are bound to grow becz of ripening a fruit in a flour.
Thanks Ranga Murali. For those who are worried about the flour, you can also ripen them in an enclosed paper bag. It takes a little longer but will put your mind at east. Best. Dirt Farmer Maggie.
SD LA, I've not done that, but I suspect your approach will work. If you can trap the gasses that are respirating from the fruit and keep it next to the fruit, ripening will occur rapidly. Let us know how your approach works! Best, DFJ
Try putting it in a paper bag along with an apple. Both the apple and avocado emit the same gas that encourages ripening. Let me know if this helps. Best, Dirt Farmer Maggie
That's right. The idea is to trap the gas that comes out of the fruit so that it is trapped near it and ripens the fruit. Another good trick is to put the avodado into a paper bag (like a lunch bag) and add an apple. Close it up tight. Now you have TWO fruits omitting gas to ripen the avocado. Best, Dirt Farmer Maggie
Why not vacuum seal the avocado if the goal is to trap the gas. I'm going to attempt experiment #2 after I pick up two hard avocado's at Wally World. One avocado goes into the flour, the other gets vacuum sealed, and both will rest for 24 hours. I'm just wondering if it's more about regulating the gas output.
