The missus makes her own.
We've had two avocados ripening in the kitchen for a fortnight; it's gonna be fucking excellent.
( Davros' Granddad a voice of calm reason in a world of spastics., Sat 5 Feb 2011, 19:00, 1 reply, 15 years ago)

Oh lush ! Do you know about the banana and brown bag trick ? The banana absorbes the lifeforce out of the avacardo so they ripen quicker.
I would say they're in my, at least, top 5 list of vegs. They're amazing with bacon in a sandwich, or if you fill where the seed is with vinigar* and sprinkle on salt.

* If you can get "Seasoned japanese vinigar", it's my fave base-viniger, great for salad dressing or chips or, well, anywhere you would use a standard viniger. It's stronger and sweeter.
( G/PP 💩💩💩💩💩&#128, Sat 5 Feb 2011, 19:18, Reply)

bless you gonz
'absorb the lifeforce'. bananas give off a chemical which encourages ripening in other fruit.
(berk, Sat 5 Feb 2011, 19:29, Reply)

Yay for Ethylene!

(Poppet some assembly required., Sat 5 Feb 2011, 19:45, Reply)

Hah, I know =)
I didn't realise it worked with other fruit though.
( G/PP 💩💩💩💩💩&#128, Sat 5 Feb 2011, 20:00, Reply)

'fraid it's not actually true.
Ethylene works on apples and maybe some other fruit but nothing works on avocados.
That's why 2 things 1) they're so pricey and 2) you can buy the ripe now and nearly ripe packs.
You probably won't believe me but it is true.
I've actually tried this out at home, using about £20 worth of avocados in 3 separate groups cos I was massively sceptical and the simple fact is the avocado skin is just too thick to allow gas permeation.
( blaireau69 , the Cumbrian Travis Bickle., Sat 5 Feb 2011, 21:37, Reply)