A perfectly ripe avocado is a beautiful thing. Cutting into it to find a buttery, smooth interior with a lovely light green hue is satisfying. You may have heard that avocados should never go in the refrigerator, that it impedes ripening or turns the green flesh black. Is this true?
Should you store a ripe avocado in the fridge? How about a greener one? And what should you do with the remaining half? To answer all these questions, we consulted some food industry professionals.
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Unless the avocado you buy at the supermarket is already ripe, you should ripen it at room temperature. If you already have a ripe one, you have a choice: cut it open and enjoy it, or put it in the fridge to help keep it at its peak of ripeness for a few more days.
Kevin Takarada, founder of MakiMaki Sushi in New York, notes that putting an avocado in the fridge will slow down the ripening. He says that you can leave a ripe avocado in the fridge for about five days.
Ann Ziata, chef-instructor at the Institute of Culinary Education in New York, recommends checking your avocado a few days after putting it in the fridge. “The riper it is, the less time it will last in the fridge,” she says.
If it’s only slightly ripe when you put it in, it can last three to four days or even more. If you cut into an avocado and find out it’s not ripe, don’t worry. Ziata recommends coating the avocado with lemon juice and olive oil, cover it with plastic wrap, and store it in the fridge until it softens.
If you plan to eat only half an avocado, Takarada recommends keeping the pit in the other half and wrapping the exposed surface with plastic wrap. Eat the half avocado within one or two days and, if you notice the cut surface is browning, simply cut off the top layer to reveal the light green flesh underneath. For avocado slices, Ziata recommends covering them with lemon juice and olive oil, and then covering them with a tight lid or a layer of plastic wrap that sits flush against the slices before refrigerating.
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