There’s something deeply satisfying about cutting into a perfectly ripe avocado. Creamy, buttery, ready for toast, salads or a quick guacamole. But getting it just right? That’s the tricky part.
So, should you refrigerate your avocados? The answer depends entirely on how ripe they are.
If your avocado is still hard
If it feels firm and unyielding, leave it out. Avocados ripen best at room temperature, so the kitchen counter is exactly where they should be.
Refrigeration slows the ripening process, which is helpful later on – but not yet. Give it a day or two, checking gently with a light squeeze. When it yields slightly to pressure, it’s ready.
Read more: 5 Things everyone needs to know about avocados
If it’s perfectly ripe
This is where the fridge becomes your friend.
Once your avocado is ripe, you can either use it immediately or store it in the refrigerator to pause further ripening. Chilling it helps extend its sweet spot for a few extra days. Ideally, enjoy it within two to three days for the best texture and flavour, though it can last up to five.
Store whole ripe avocados in the crisper drawer if you have space. Otherwise, a shelf higher up in the fridge works just as well. The golden rule? Eat them sooner rather than later.
If you’ve already cut it open
Avocado loves to brown – it’s simply what happens when the flesh meets air. But there are easy ways to keep it looking fresh.
For a leftover half: Keep the pit in, brush the surface lightly with lemon juice, and press plastic wrap directly against the flesh before refrigerating. Use within a day or two. If the top turns brown, just slice off the thin layer to reveal the green beneath.
For slices: A squeeze of lemon juice and a light drizzle of olive oil help slow browning. Store in an airtight container and use within a day for best results.
Cut into it too soon?
If you’ve opened an avocado only to find it underripe, don’t toss it. Add a little lemon juice and olive oil, wrap it well, and refrigerate. It won’t ripen as beautifully as it would whole, but it will soften slightly and still be perfectly usable.
Avocados are simple once you know the rhythm: counter to ripen, fridge to hold. A little attention goes a long way -and when you slice into that creamy green centre at just the right moment, it’s always worth it.
ALSO SEE: HOW TO MAKE THE PERFECT GUACAMOLE EVERY TIME
