Wrap the avocado in foil and bake at 200°F for 10–15 minutes. The heat speeds up the ripening process by releasing ethylene gas, softening the fruit.
Place the avocado in a paper bag with a ripe banana. Bananas release ethylene gas, which helps ripen avocados faster, even within 30 minutes.
Poke holes in the avocado with a fork, then microwave it for 30-second intervals. Check after each interval until the avocado softens slightly.
Wrap an avocado tightly in plastic wrap to trap heat and ethylene gas. Leave it in a warm spot to speed up the ripening process quickly.
Submerge the avocado in a bowl of uncooked rice. The rice retains warmth and accelerates ripening by concentrating ethylene gas around the fruit.
Wrap the avocado in a warm, damp towel and let it sit in a sunny spot. The warmth encourages the avocado to ripen evenly and faster.
Keeping avocados in too warm or too humid conditions speeds up spoilage. Balanced storage at room temperature helps prevent brown spots and early decay.