Avocados and bananas are versatile fruit — yes, avocados are a fruit too. Both can be added to a variety of delicious meals from sweet to savory. But as anyone who’s bought either in bulk probably can attest, both spoil so quickly once ripe. The window of time between when avocados are too hard to eat and when they’re brown and mushy is incredibly small, and bananas seem to get covered in brown spots before you can eat your way through an entire bunch.
If you’re tired of throwing away spoiled fruit and wasting time and money in the process, Josh Donelson hosts this “You’re Doing It All Wrong” video to share a few quick and surprisingly simple tips to help control the ripening processes of both fruits so you can eat them when you want to. Learn how to speed up the ripening for individual avocados (instead of having to rush through a whole suddenly-ripe bag of them) and how to slow things down for bananas. In the spirit of avoiding spoilage, you’ll just have to watch to get all the details.
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Read the original article on Chowhound.