the star of breakfast
Packed with heart-healthy monounsaturated fats, they offer a source of essential nutrients like potassium, vitamin K, vitamin E, and folate. Whether sliced on top of a salad, blended into a smoothie, or spread on a sandwich, avocados add a delectable touch of indulgence to any meal while contributing to a balanced and wholesome diet.
The most commonly used avocado variety, services Australia’s needs for roughly 44 weeks a year. The variety is grown through most states in Australia. While the Hass avocado ripens, it visually changes skin colour from very dark green, to dark brown, to eggplant purple.
QLD, NSW, VIC, SA, WA, NZ
April to February - with best supply usually in June and July
The Shepard variety is used in Australia when we transition from the local West Australian growing region to the Queensland season. Shepards are the first varieties harvested out of Queensland from the months of February through to April. This variety does not change colour as it ripens, it remains green throughout the entire process
February to April
general tips about avocados
1. Avocados ripen after they are harvested, so consider when you plan to use them. If you need them for immediate use, choose slightly riper avocados. If you're planning for later use, opt for slightly firmer ones. 2. While the colour and stem methods are good indicators, the best way to determine ripeness is by gently feeling the fruit's texture. It should give slightly, indicating a creamy interior. 3. Hass avocados are known for their creamy texture and rich flavour, making them great for guacamole and spreading on toast. Shepard avocados have a milder taste and firmer texture, making them suitable for slicing into salads or using in dishes where you want distinct avocado chunks. Remember that avocados can quickly transition from unripe to overripe, so it's a good idea to buy avocados at different levels of ripeness if you plan to use them over a few days.