Does an avocado continue to ripen after it's been cut in half?
Karen
like to use half of it now even though it's a little green, but wonder
if the other half will ripen in the same fashion as if it was whole?..
thanks Karen
free.teranews.com
"Karen" <kso...@yahoo.com> wrote in message
news:22d7090f-9cf4-46ac...@y22g2000prd.googlegroups.com...
>I have an avocado that is nearly ripe but not quite. I am thinking I'd
> like to use half of it now even though it's a little green, but wonder
> if the other half will ripen in the same fashion as if it was whole?..
>
** Posted from http://www.teranews.com **
Paul M. Cook
"Karen" <kso...@yahoo.com> wrote in message
news:22d7090f-9cf4-46ac...@y22g2000prd.googlegroups.com...
They just turn dark brown unless you soak them in some lime or lemon juice
infused water.
Paul
mequeenbe.nospam
no, avocados don't begin to ripen until they're harvested from the
tree. if you cut it, squeeze fresh lemon or lime juice on the top of
the unused half, to keep it green, or it will darken. it's still
good, just cut off the dark part.
harriet & critters here in azusa where it was 110f today.
Karen
> No.
How about if you put that green 1/2 avocado in the microwave -- will
that ripen it up a tad bit?
Karen
Karen
> They just turn dark brown unless you soak them in some lime or lemon juice
> infused water.
bananas ripen a little more if left half eaten with the peel on; why
not avocados?
I think avocados will ripe a little bit after they're cut.
Karen
Paul M. Cook
On Jun 18, 8:05 pm, "Paul M. Cook" <pmc...@gte.net> wrote:
> They just turn dark brown unless you soak them in some lime or lemon juice
> infused water.
>bananas ripen a little more if left half eaten with the peel on; why
>not avocados?
I am not sure. They don't. Bananas go black in the fridge, avacadoes
don't.
>I think avocados will ripe a little bit after they're cut.
Been eating those suckers most of my entire life. I love them. I am an
avacado junkie. They do not ripen when cut. You can however preserve the
cut portion for a short time. Leaving the pit in one half does help them
stay green but exposed to oxygen they go dark very fast - within hours.
Paul
Paul M. Cook
"mequeenbe.nospam" <que...@earthlink.net> wrote in message
news:83c9fb8e-59eb-417d...@l28g2000prd.googlegroups.com...
Claremont here, so hot the cats wanted to stay inside.
Paul
cybercat
"Karen" <kso...@yahoo.com> wrote:
>I think avocados will ripe a little bit after they're cut.
No, they won't. When you cut an apple, does it continue to ripen?
Paul M. Cook
No but it will make it awfully hot.
Paul
Karen
> No, they won't. When you cut an apple, does it continue to ripen?
Maybe a little bit?
Karen
cybercat
On Jun 18, 9:15 pm, "cybercat" <cyberpu...@yahoo.com> wrote:
> No, they won't. When you cut an apple, does it continue to ripen?
>Maybe a little bit?
:)
Nope. You have to wait for the avocado to ripen fully before you cut it, or
deal with a whole avocado that was not allowed to ripen.
cybercat
You're just screwing with us, aren't you, Karen?
Nexis
>Karen
You must be either trolling or pulling our collective leg. You apparently don't know
the difference between ripening and rotting?
sf
wrote:
>I have an avocado that is nearly ripe but not quite. I am thinking I'd
>like to use half of it now even though it's a little green, but wonder
>if the other half will ripen in the same fashion as if it was whole?..
>
No.
--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.
Mae West
sf
wrote:
>On Jun 18, 8:00 pm, "free.teranews.com" <cyberpu...@yahoo.com> wrote:
You'll cook it, not ripen it.
sf
wrote:
>On Jun 18, 8:05 pm, "Paul M. Cook" <pmc...@gte.net> wrote:
consider it a science experiment.
sf
wrote:
>On Jun 18, 9:15 pm, "cybercat" <cyberpu...@yahoo.com> wrote:
>> No, they won't. When you cut an apple, does it continue to ripen?
>
>Maybe a little bit?
>
apples rot after they are cut, they don't ripen.... avocados rot too.
sf
>>"Karen" <kso...@yahoo.com> wrote in message
>>news:462797c0-78a8-489e-a346->ce8d4b...@w1g2000prd.googlegroups.com...
>>On Jun 18, 8:05 pm, "Paul M. Cook" <pmc...@gte.net> wrote:
>>> They just turn dark brown unless you soak them in some lime or lemon juice
>>> infused water.
>
><bananas ripen a little more if left half eaten with the peel on; why
>>not avocados?
>
>>I think avocados will ripe a little bit after they're cut.
>
>>Karen
>
>You must be either trolling or pulling our collective leg.
or just plain dense.
>You apparently don't know the difference between ripening and rotting?
agreed.
Sheldon
> "Karen" wrote:
> >I think avocados will ripe a little bit after they're cut.
>
> No, they won't. When you cut an apple, does it continue to ripen?
But you're tawkin' apples and pears (alligator pears).
Once cut avocado needs to be consumed or frozen or it will rot.
dejablues
"sf" <.> wrote in message news:h8tj54t41c30tgcj0...@4ax.com...
> On Wed, 18 Jun 2008 20:56:23 -0700 (PDT), Karen <kso...@yahoo.com>
> wrote:
>
>>On Jun 18, 8:05 pm, "Paul M. Cook" <pmc...@gte.net> wrote:
>>> They just turn dark brown unless you soak them in some lime or lemon
>>> juice
>>> infused water.
>>
>>bananas ripen a little more if left half eaten with the peel on; why
>>not avocados?
>>
>>I think avocados will ripe a little bit after they're cut.
>>
>
> consider it a science experiment.
>
If she wants to experiment with a $3.00 fruit, let her!
Cindy Hamilton
"Soft" and "ripe" are not the same thing.
Cindy Hamilton
Karen
> You're just screwing with us, aren't you, Karen?
No. I have always wondered if it can happen. It seems like it does a
little bit but am not sure.
Karen
Karen
> You must be either trolling or pulling our collective leg. You apparently don't know
> the difference between ripening and rotting?
Rotting could be just an extension of over-ripening? So,
theoretically, it could ripen a little more. Or does the whole
chemistry of the avocado change? Why doesn't it change when it's taken
from the tree? Why do fruit continue to ripen after they've been
picked off the tree? Kind of the same line of thinking here.
Karen
Karen
> consider it a science experiment.
I take it there is not a scientist in the building?
Karen
kilikini
The chemistry of the avocado does change when it over-ripens. The flesh
gets stringy and starts to turn black. The avocado flesh is basically a way
to keep the seed core moist after it falls off the tree to help the
sprouting process. The internal, normally green part of the avocado gets
brown tough fibers as it ripens; I don't know if it's a start of a root
system or what, but it makes eating an over-ripe avocado unpleasant, at
best.
It's very difficult to find a perfectly ripened avocado in the store, but as
others have said, it won't ripen any more once it's been cut - it will turn
black and rot. You mentioned these were Haas. Haas' skin turns a dark
greenish-black when it's ripe. The peel should give slightly when pressed.
If the fruit feels mushy when pressed, you've already got a stringy,
over-ripe avocado that will be black-ish inside and almost useless. If your
avocados are still green and firm, put them in a paper bag and leave them in
a dark location, like under your sink, for a few days and then inspect them.
Hope this helps!
kili
cybercat
"kilikini" <kili...@NOSPAMhotmail.com> wrote in
> Haas' skin turns a dark greenish-black when it's ripe. The peel should
> give slightly when pressed. If the fruit feels mushy when pressed, you've
> already got a stringy, over-ripe avocado that will be black-ish inside and
> almost useless. If your avocados are still green and firm, put them in a
> paper bag and leave them in a dark location, like under your sink, for a
> few days and then inspect them.
>
> Hope this helps!
>
It helped me! Thanks! I love fresh guac, and have a recipe from Chili's,
from
when I waited tables there in Houston.
cybercat
I think the answer is, it changes, but that is not ripening. Kili's answer
is the best. I have never had an avocado that was better later than when it
was freshly cut.
kilikini
Care to share???
kili
ChattyCathy
> I have an avocado that is nearly ripe but not quite. I am thinking I'd
> like to use half of it now even though it's a little green, but wonder
> if the other half will ripen in the same fashion as if it was whole?..
No.
--
Cheers
Chatty Cathy
Egg tastes better when it's not on your face...
cybercat
"kilikini" <kili...@NOSPAMhotmail.com> wrote :
>>>
>>
>> It helped me! Thanks! I love fresh guac, and have a recipe from
>> Chili's, from
>> when I waited tables there in Houston.
>
> Care to share???
>
Sure!
I watched the cooks make it, so measurements are approximate.
(It's a big batch, too! One of the problems with restaurant recipes ..)
Flesh of 5-6 avocados
The juice of half a fresh lemon (be sure to get the seeds out!)
One tablespoon worchestershire sauce.
One average sweet onion (about 3/4 cup chopped)
finely diced.
Two large ripe tomatoes, diced.
3-4 dashes of tabasco (you can do this at the end, to taste.)
Salt and pepper to taste.
Mash avocados in a bowl. Use a fork. (I like nice big chunks in my
guac.) Add lemon juice, onion, worchestershire, tabasco and salt
and pepper.
Serve on bed of shredded iceberg lettuce, top with diced tomatoes
when served.
Really good stuff. You can also add the W. sauce to taste, at the end.
kilikini
Worcestershire. Interesting. I would have never thought of that in Guac.
I'm going to have to try this now. Thanks, cyber!
kili
Giusi
>>>>
>>>> One average sweet onion (about 3/4 cup chopped)
>>>> finely diced.
>>>> Two large ripe tomatoes, diced.
>>>> 3-4 dashes of tabasco (you can do this at the end, to taste.)
>>>
>>> putting some customers off.
* Never in all my life have I seen cilantro in guacamole and ot sounds like
a bad idea to me.
>>>
>>> The best guac is very much a matter of personal taste, of course. I
>>> wouldn't like this one but wouldn't be surprised if many others did.
>>> That's not the point.
Nexis
>Karen
Karen,
The chemistry of the avocado DOES change when it's picked off the tree. Avocados do
not ripen until *after* they are picked. In fact, commercial growers will use the
trees as storage because of this. This is also the reason they must reach full
maturity before being picked. During the ripening process there is a "burst" of
respiration and ethylene production, and the ripening can happen quite quickly, which
is why you'll here some people talk of avocados that were hard in the morning and
ripe by dinner time.
Avocados have a high oil content. Once cut, the oils will begin to go rancid. The
triglycerides break down, and the taste suffers immensely. This is when they will
turn black and rot. This is NOT ripening, this is rotting. This is why you're avocado
will not continue to ripen once it is cut. The oxidization (when the flesh begins to
brown) is the first step.
You can speed up or slow down the ripening process. By placing them in a paper bag
and keeping them in a cool, dark place, they will ripen faster than if left on the
counter. Adding an apple or banana, which increases the ethylene gas that triggers
ripening, will cause them to ripen faster yet. Cold storage, such as in the
refrigerator, will dramatically slow ripening, but can alter the flavor for the
worse.
Once ripe, you can keep 1/2 of it for a day or two in the refrigerator. The best way
to prevent oxidization from happening is to rub lemon juice over any exposed, cut
flesh, and wrap tightly in plastic wrap. Press & Seal (Glad? I think..), I've found,
is the best wrap for this. I've used it with no lemon at all when keeping just
overnight and it worked great.
For guacamole, sprinkle lime or lemon juice over the surface and wrap tightly.
It is best to use ripe avocados immediately, and the flavor is best when eaten at
room temperature.
kimberly
cybercat
"kilikini" <kili...@NOSPAMhotmail.com> wrote>
> Worcestershire. Interesting. I would have never thought of that in Guac.
Neither would the original creators of guac, I bet. But it's good!
> I'm going to have to try this now. Thanks, cyber!
>
You're welcome ... let me know what you think.
Christine Dabney
wrote:
>>>> Absence of garlic and cilantro probably reflects fear of
>>>> putting some customers off.
>
>* Never in all my life have I seen cilantro in guacamole and ot sounds like
>a bad idea to me.
Huh??
All the guacomoles I have seen, at least here (New Mexico) and in
California, have cilantro in them. It just doesn't taste right, at
least to me, without it.
I use the recipe from Rick Bayless, and his certainly has cilantro in
it. I would trust his opinion...he is quite the authority on Mexican
food.
Christine
Steve Pope
>On Thu, 19 Jun 2008 22:59:18 +0200, "Giusi" <decob...@yahoo.com>
>>* Never in all my life have I seen cilantro in guacamole and ot sounds like
>>a bad idea to me.
>Huh??
>All the guacomoles I have seen, at least here (New Mexico) and in
>California, have cilantro in them. It just doesn't taste right, at
>least to me, without it.
I would say it's not totally uncommon, but far fewer than half the
gucamoles I've run across include cilantro. The oldest
recipes in my collection never have it.
Rick Bayless is a relative young'un.
Steve
Giusi
"Christine Dabney" <arti...@ix.netcom.com> ha scritto nel messaggio
news:30jl5418iipu67rvl...@4ax.com...
salsa, pico di gallo, but not guacamole in my experience. My Texan friend
puts almost nothing in hers, but I don't like that.
cybercat
"Nexis" <nex...@cox.net> wrote
> Avocados have a high oil content. Once cut, the oils will begin to go
> rancid. The triglycerides break down, and the taste suffers immensely.
Aha! Very informative.
cybercat
"aem" <aem_...@yahoo.com> wrote in message
news:9cac013b-2d16-43b0...@z24g2000prf.googlegroups.com...
>> (It's a big batch, too! One of the problems with restaurant recipes ..)
>
food than an average restaurant. Just watch out for their shortcuts
and don't emulate them.
>> Flesh of 5-6 avocados
>Some restaurants use whichever type is cheapest; we can hold out for
>Hass.
They are the bumpy ones, right?
> The juice of half a fresh lemon (be sure to get the seeds out!)
<I like lime juice much much better than lemon for guac, but maybe
that's just personal taste.
> > One tablespoon worchestershire sauce.
> Very questionable addition, possibly an attempt to make up for no
> garlic.
I would actually like garlic better. The w. sauce has a touch of a dirty
sock aroma to me.
> One average sweet onion (about 3/4 cup chopped)
> finely diced.
> Two large ripe tomatoes, diced.
> 3-4 dashes of tabasco (you can do this at the end, to taste.)
>Also very questionable. Tabasco and other Louisiana hot sauces are
>vinegar based, and don't mesh well with the avocado and citrus mix.
>They didn't want to spend the time or expense to chop a couple of
>jalapenos or serranos.
Makes sense to me!
>Only function of shredded lettuce is to try to make the serving look
>bigger.
I disagree here! I love lettuce with guac. Maybe because, the first time
I had it was on top of taco salad. Man, I loved that salad, with sweet
thousand island dressing, dark red kidney beans, shredded cheddar,
and raw mushrooms. I would have fought a pit bull for one and ..
you know me ... probably won!
>Absence of garlic and cilantro probably reflects fear of
>putting some customers off.
That is probably true, I never thought about that.
>The best guac is very much a matter of personal taste, of course. I
>wouldn't like this one but wouldn't be surprised if many others did.
I would like to know what your favorite recipe is. The only reason I wanted
Chili's is because that is the first place I had guacamole (moved to TX from
Maryland) and I liked it.
>That's not the point. I just like to note every now and then that
>"restaurant standard" is often not a lofty goal but rather a result of
>time and cost savings that downgrade the results. -aem
Absolutely! And a watered-down TexMex burger chain would not make
the best guac anyway.
Karen
> Rick Bayless is excellent. I have 2 of his cookbooks and use them
> frequently.
weht to Rick Bayless? I haven't heard about him in a long time.
Karen
notbob
> weht to Rick Bayless? I haven't heard about him in a long time.
You haven't asked me. I think he's greedy dirtbag jerk.
nb
Default User
They've been running his show on the local PBS station lately, at least
until pledge programming started a few weeks back.
Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)
Goomba
I recently enjoyed a fabulous meal there at the bar. I just learned he
was awarded the James Beard award for the "Outstanding Restaurant in
America" in 2007. I can see why! Wonderful food, great employees and place.
Goomba
do you really? Why?
sf
wrote:
He's probably too busy making money in the restaurant biz. ;)
--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.
Mae West
sf
That's harsh. Did you say it for the shock value?
amandaF
> >"Karen" <ksoa...@yahoo.com> wrote in message
> >news:bc6bf3af-cdb0-4c88-a6ee->06470fe4a__BEGIN_MASK_n#9g02mG7!__...__END_MASK_i?a63jfAD$z...@g16g2000pri.googlegroups.com...
> >On Jun 18, 10:36 pm, "Nexis" <nex...@cox.net> wrote:
> >> You must be either trolling or pulling our collective leg. You apparently don't
> >> know
> >> the difference between ripening and rotting?
> >Rotting could be just an extension of over-ripening? So,
> >theoretically, it could ripen a little more. Or does the whole
> >from the tree? Why do fruit continue to ripen after they've been
> >picked off the tree? Kind of the same line of thinking here.
> >Karen
>
> Karen,
>
> not ripen until *after* they are picked. In fact, commercial growers will use the
> trees as storage because of this. This is also the reason they must reach full
> maturity before being picked. During the ripening process there is a "burst" of
> respiration and ethylene production, and the ripening can happen quite quickly, which
> is why you'll here some people talk of avocados that were hard in the morning and
> ripe by dinner time.
>
> Avocados have a high oil content. Once cut, the oils will begin to go rancid. The
> triglycerides break down, and the taste suffers immensely. This is when they will
> turn black and rot. This is NOT ripening, this is rotting. This is why you'reavocado
> will not continue to ripen once it is cut. The oxidization (when the flesh begins to
> brown) is the first step.
>
> You can speed up or slow down the ripening process. By placing them in a paper bag
> and keeping them in a cool, dark place, they will ripen faster than if left on the
> counter. Adding an apple or banana, which increases the ethylene gas that triggers
> ripening, will cause them to ripen faster yet. Cold storage, such as in the
> refrigerator, will dramatically slow ripening, but can alter the flavor for the
> worse.
>
> Once ripe, you can keep 1/2 of it for a day or two in the refrigerator. The best way
> to prevent oxidization from happening is to rub lemon juice over any exposed, cut
> flesh, and wrap tightly in plastic wrap. Press & Seal (Glad? I think..), I've found,
> is the best wrap for this. I've used it with no lemon at all when keeping just
> overnight and it worked great.
Great Info. Thanks. I bought a ripe one today for $1.79 - ridiculous
price that barely medium size if you ask me - and used a bit in salad,
scooping up from a half. I am kind of tired to make guacamole with
the rest and so I put the two halves together and put inside an air
tight container that's small enough to keep the two halves in place
and left it on the counter with intention to put in the fridge when I
go to bed. I might eat some more before putting it in the fridge.
>
> For guacamole, sprinkle lime or lemon juice over the surface and wrap tightly.
>
> It is best to use ripe avocados immediately, and the flavor is best when eaten at
> room temperature.
I
>
> kimberly