The flour method produced the best-tasting, creamiest, and most perfectly ripe avocado. However, the difference between all the paper-bag avos was negligible at best and none of them strayed significantly from the average avocado's natural, bag-free ripening process over the same span. And heating up an avocado is straight nasty, not to mention ineffective. The takeaway? Nature prevails yet again and good things come to those who wait, etc. etc. ¯\_(ツ)_/¯
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Meredith Heil is a staff writer for Thrillist. She's green like an avocado, no beef. Follow her at @mereditto