My 42^nd blog:

Avocado Redemption, Part 2: Grace Comes in Green

 

This is a continuation of my little avocado saga—the one where, in a moment of weakness, I didn’t share the stash with my brother. (Bro, I hope you’ve forgiven me by now. I’ll give you a slice or two of my avocado sans rival once it’s done.)

 

In my previous blog, I came clean. I admitted the misdeed and even added a lighthearted appeal to my sister, Cecile:  “…if your backyard tree happens to be feeling generous again, this slightly more enlightened sister wouldn’t say no. LOL.”

 

Turns out, honesty has its delicious rewards.

 

A few days later, my sister—who read the blog—messaged me:

"You’re very lucky! Today, my driver plucked out loads of avocados again and filled up a big 'palanggana'.  I will bring some more to the office on Monday."

 

And true to her word, she did...at an earlier date.

 

The avocados that had once rotted—sad casualties of missed timing—were now replaced by a fresh batch: vibrant green, firm, and full of promise. They lined up on my kitchen table like green gems, waiting for their moment to shine.

 

Thank you, Sis—my ever-generous benefactor—not only of avocados, but of countless other blessings, both edible and otherwise.

 

Before I go, here’s one more nugget for fellow avocado lovers: I came across this tip from Claire Schofield, and it’s too good not to share. Storing an avocado with a banana in a brown paper bag helps it ripen faster because bananas release ethylene gas. The bag traps this gas, creating a concentrated environment that softens the avocado and boosts its sweetness—often faster than the typical four to seven days at room temperature. A real game-changer if you're in a hurry to make that guacamole or sans rival.

 

So what are the takeaways here?

 

One: Generosity always outweighs greed. Two: If your avocados are taking their sweet time, tuck them into a brown paper bag with a banana and let nature speed things up. Moral of the story: Life ripens best when you share—and so do avocados.