Unripe but unbruised fruits like papaya and avocado (non-Hass or the cheaper variety) left at room temperature separated, for ripening, frequently go bad without ripening or enough for eating. How do I prevent that? Yeeton from London
Put them in a paper bag with an apple for a day or two. The gas that the apple produces cause the avocado, etc. to ripen more quickly. Check the paper bag each day, and you will undoubtedly find that things ripen twice as fast as they would if you merely left them out.
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