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Storage & Ripening

How to Ripen Fruit Faster (and Slow It Down When You Need To)

Use the paper bag method, ethylene and temperature to control how quickly fruit ripens.

By Claire Moreau, Registered Dietitian & Senior Food Researcher · Updated August 10, 2026 · 5 min read · Fact-checked

How to Ripen Fruit Faster (and Slow It Down When You Need To)

Rock-hard avocados and green bananas are frustrating when you need them today. Understanding ethylene puts you in control of the ripening clock.

The paper bag method

Place climacteric fruit in a loosely closed paper bag. The bag traps ethylene while still letting moisture escape. Add a ripe banana or apple to speed things up further. Check daily.

Use warmth, not heat

Ripening happens fastest around 18–24 °C. A warm kitchen counter works well; direct sun or ovens tend to cook or shrivel fruit rather than ripen it.

How to slow ripening

Move ripe fruit to the fridge, keep it away from ethylene producers, and buy fruit at different stages of ripeness so it doesn't all peak on the same day.

What won't work

Strawberries, grapes, citrus and cherries will soften but not get sweeter after picking. Choose these ripe at the shop.

Frequently asked questions

Can I ripen an avocado in the microwave?

Microwaving softens the texture but does not develop flavor. The paper bag method is better.

This article is for general information only and isn't a substitute for professional medical advice. See our disclaimer.

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