Finding avocados on sale is one of my instant day-boosters; the problem is, when they are on sale, they are always hard as a rock. So what鈥檚 a girl to do? I put two popular tricks to the test to transform those not-ready avos into perfectly ripened ones, since my guacamole cravings are strong and fierce.

Trick 1:聽slow-baked聽Avocado

PureWow swears by the quick bake method that calls for wrapping the avocado in foil and baking it for 10 minutes at 200 degrees Fahrenheit. Save yourself the trouble; this doesn鈥檛 work. After 20 minutes of actual baking, I felt the avocado getting a little softer, though I gave it some more time and finally pulled the avocado out after 30 minutes baking time. I let it cool for a couple of minutes before cutting it open (more like whacking it) with a knife to see what was going on inside the peel.

The verdict: The avocado had some give to it for sure, but it didn鈥檛 yield that same butter-like texture that I enjoy about truly ripe ones. To be fair, it was edible, and I still went on to make my spicy guacamole. Unfortunately, it just wasn鈥檛 the same. There were chunks that would not spread properly no matter how hard I smashed them with my pestle and mortar. The avocado was edible, yet this method wouldn鈥檛 be my first choice.

Trick 2: Paper Bag With Apples and Bananas

Following tips from Thrillist, I placed one apple, one banana, and one avocado in a brown paper bag on my kitchen table near the window and waited鈥 and waited some more.

The verdict: To my surprise, while this method does work, it鈥檚 not instant. It produced the best-tasting guacamole too 鈥 you know, a smooth batch without any unripe chunks. Apparently, by placing the fruit in a bag together, the avocado (and the banana) is exposed to even more ripening ethylene gas released from the other fruit. I highly recommend waiting the suggested two to three days for the avocado, which I know is going to be pure torture. Trust me; it is well worth the wait.

Bonus: After working so hard on my guacamole, I tried another trick found on Lifehacker to prevent guacamole from browning. Before placing the leftover guac in the fridge, add a thin layer of water to the top. This hack is a keeper, because after three days, my guacamole was still green (and tasty). You鈥檙e supposed to drain the water off of it before you eat it, but I forgot that step and just mixed it in. Oops!

What tricks do you use to quickly ripen avocados? Let us know @BritandCo.

(Photo via Westend61 / Getty Images)