Avocados are notoriously difficult to judge when they are ready to be eaten.
The window of time between the fruit being rock solid and a slushy brown mess is frustratingly small - and often results in many avocados being wasted.
But a chef has now revealed a handy hack to help make sure they ripen perfectly and reduces the chances of facing heartbreaking disappointment once you cut one open.
ODDBOX guest chef Georgia Levy shared her guide on how to store, ripen and prep avocados to make sure you're getting the most out of them.
How to ripen
Georgia says avocados, like most fruit, ripen quickest at room temperature.
To speed up the process of ripening an avocado, place it in a paper bag to concentrate the ethylene gas they emit.
Add another fruit like bananas to the bag and "they'll all happily ripen each other".
You'll know it's ready to eat because the avocado will give in to a gentle squeeze, and they should then be transferred to the fridge where they will remain ripe for a week.
If you want to store an avocado which has already been cut, rub it with lemon, wrap it in cling film and refrigerate for one or two days.
How to prep
Georgia says: "Best to do this on a chopping board, ‘avocado hand’ is real and painful.
"Use a sharp knife to cut through the middle until you find the stone, then run your knife around it. Twist to release.
"To free the stone, place the avocado back on the board (hands out the way!), land your knife on the stone, then give it a sharp jerk."
Grab a large spoon to scoop out the inside in one go and it's ready to eat.
