Avocado ripening at room temperature. They are usually ready for consumption 7 to 10 days after harvesting. In the course of the ripening process under proper storage, the stalk of the avocado will drop off by itself, making it easy to tell when it is ready to eat without unnecessary bruising of the fruit.
Shortly after receiving your order, the avocados are picked for you on the farm. When you receive them 4-5 days later, they will still be hard and green. Now the rest of the storage and ripening process of avocado begins.
Keep some of the avocados at room temperature, the rest in a cellar or the vegetable drawer of your refrigerator (up to 4 weeks). Avoid temperatures lower than 5° and higher than 22 °, as this would spoil the flavour. On no account should you try to hurry the ripening process by placing the avocados in the sun or on a radiator.
Tip: Avocados ripen in a few days at room temperature (faster if stored with other fruits such as apples or bananas, because of the influence of ethylene gas).
Please bear in mind that the Hass variety has a naturally hard skin, even when ripe.
Tip: Although fresh avocados are famous for their beautiful flavour, pureed avocados can be frozen as a pure basic ingredient and used in guacamole dips, salad dressings and skin creams after thawing.
Whole, sliced, diced or mashed avocados, as well as mixtures containing other ingredients, such as guacamole, do not freeze successfully.