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It’s always a drag when you’re dead-set on guac and all you can find are rock-hard avocados. Sadly, there is no way to transform one in time for the same day’s dinner, but you can substantially speed up the ripening process. The usual method involves a paper bag, but there just might be a better way: use a sock.

Not just any old sock, though (and not an old sock at all, please). It must be 100% natural wool, because the lanolin in the fibers and the insulating quality of the fabric allegedly help avocados reach perfection quicker than a bag. The Avocado Sock is the official avocado-ripening wool pouch, but it’ll set you back $19.99 (Canadian), plus shipping, so a little over $20 in U.S. currency.

The Avocado Sock

The Avocado Sock, $17 (+ shipping) on Amazon

You can also buy it from Amazon, of course.
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It might be worth it, and would certainly make a cute (and meta) stocking stuffer in December, but if you’re a little more practical—yet still intrigued—you could probably get a pair of actual wool socks. Not as snazzy, sure, but more bang for your buck since you get two, plus you could cram multiple avocados into each one, right? And if they didn’t knock your metaphorical socks off as avocado ripening devices, you could just pop them on your feet!

Of course, if you’d rather actually wear your avocado socks, Amazon’s got you covered there too.

Socksmith Avocado Socks, $8 on Amazon

Because boring socks are the pits.
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However you choose to ripen your avocado (and adorn yourself), once you’ve achieved optimal avocado ripeness, there are lots of things you can do with it besides make guacamole; try blending it into a smoothie, or using it in dessert, for starters. (It’s considered a superfood for its nutritional benefits, but its versatility should totally count in its favor too!) Check out all our other avocado recipes for more proof, if you need it.

And if you were dead set on guac, cheer up: Mexican zucchini allegedly makes a great mock guacamole.

Related Video: Avoid Avocado Hand

Jen is an editor at Chowhound. Raised on scrapple and blue crabs, she hails from Baltimore, Maryland, but has lived in Portland (Oregon) for so long it feels like home. She enjoys the rain, reads, writes, eats, and cooks voraciously, and stops to pet every stray cat she sees. Continually working on building her Gourmet magazine collection, she will never get over its cancellation. Read more of her work.
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