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The original tip recommends completely wrapping an avocado with tinfoil, then placing it in a baking dish, and transferring it to a 200°F oven for 10 minutes, or until it softens. Avocados release ethylene gas, which ultimately promotes ripening.
some times fruits are grown too fast and what happens it takes longer for it to ripen so it depends where you buy you'r fruits and when it ripens it has very little sugar.now if you buy from farmers market the chances of getting a good fruit are better.so if you bough the honeydew at farmers market just leave it in a cool place in the house for a 1-2 this way the honeydew sugar gets sweeter after you can refrigerate and then eat.aside from the honeydew...how to make good lemonade.-- good lemonade taste better without the sourness to eliminate the sour of the lemon you take one dozen lemons and set them outside in the sun until the skin of lemon is dry you turn the lemons over once every 4 days do this for 2 months,and when you make the lemonade you will have a mile lemonade.D,R,CLAUDIO
Though Fresh Hass Avocados are preferred for their taste and versatility, with the proper preparation, pureed avocados can be frozen and used in guacamole dips, dressings and spread on sandwiches.
Whole, cut, diced or mashed avocados do not have as desirable of a result when frozen. Guacamole can often contain other ingredients that do not freeze well so we do not recommend freezing guacamole.
If it's just too cold, the tomatoes won't ripen on their own. The above site advocates picking the tomatoes and bringing them inside to ripen, among several other potential solutions.
There are also recipies you can try with green tomatoes (other than frying). After the first frost of the season, I made a tomato chutney that was excellent following this instructable:
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