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Choosing a perfectly ripe avocado is not always easy. Even if you check common signs of ripeness, such as the color beneath the small stem cap, you can still end up with an underripe avocado.

Fortunately, an underripe avocado does not have to go to waste. Placing the two halves back together around the pit allows the fruit to continue ripening. To reduce browning, lightly brush the exposed flesh with lemon or lime juice before pressing the halves together.

Wrapping the avocado tightly in plastic wrap or securing the halves with a rubber band helps keep them together while limiting exposure to air, slowing oxidation and preventing the flesh from drying out, according to U.S. food website Tasting Table.

The avocado should ripen within a few days, depending on how unripe it was when cut. It can ripen in the refrigerator, but leaving it at room temperature will speed up the process. The exposed flesh may darken slightly as it oxidizes, but this is normal. Before eating, check that the avocado shows no signs of mold or spoilage.

If you cannot wait for the avocado to ripen naturally, a few alternatives may help make it more usable.

Dice it and briefly bake or sauté the pieces for a few minutes to soften the flesh. Marinating the pieces in salt or a mixture of lemon juice and sugar is another method some people try, although its effectiveness is uncertain.

One popular shortcut is microwaving the avocado, but experts generally advise against it. While the heat softens the flesh, it does not trigger the natural ripening process, so the fruit may taste and feel different from one that has ripened naturally.

If you’ve already cut the avocado and do not want to wait for it to ripen, blending it into smoothies or baby food is another option, as its firm texture is less noticeable. Recipes that rely on the fruit’s naturally creamy consistency, such as avocado toast or the Mexican dish guacamole, are best made with a fully ripe avocado.

For avocados that have not yet been cut, storing them in a paper bag with an ethylene-producing fruit such as a banana or kiwi can speed up ripening. Kept in a warm place, they will usually soften naturally within a few days.