We can't deny how much we 💚 Avocados.
We take meticulous care in every box of avocados we bring in - they are picked at the right stage to ensure a continuation of the ripening process, handled correctly and carefully (and maintain the right temperature throughout their journey) all done in order to give you the perfect avocado you've always dreamed of.
Here are some things that make our avos so very special:
- Our avos are non-gassed - mother nature ripens them up on their own without a catalyst.
- They’re premium grade and hand-selected on the market floor (we buy what’s best on the day, as well as depending on the region).
- We prefer to offer the rounder avos rather than elongated avos because they have less water content and are much meatier.
- Our avos are not sea freighted over and do not get refrigerated during the process.
- They are tray packed instead of volume packed as not to bruise during travel.
- Last but not least, our avos are well-looked after in our stores with 💚.
Here's a 101 guide to ensure you get the best out of your avocados!
Did you know avocados are actually fruits? The avocado (also known as alligator pear, butter fruit, and even cheese pear!) is the pear-shaped fruit of the avocado tree, Persea americana, and long thought to have originated from South Central Mexico.
Rich in monounsaturated fats, avos can help to reduce bad cholesterol levels in your blood and lower risk of heart disease, diabetes, and cancer.
They also contain lots of fiber, vitamins and minerals such as magnesium, potassium, folate, and vitamins A, E, B, C, and K. One avocado contains about twice the amount of potassium as one banana!
Types Of Avocado
Of the several species and hybrids of avocados, we carry the Hass and Shepard varieties imported from Australia.
The most commonly found and popular variety worldwide, Hass avocados have a classic oval shape, and a distinctive pebbly, textured skin. Due to their tough and durable skin, it is easier to transport. This avocado changes colour as it ripens - from green to purple-black. With a high-fat flesh, Hass avocados have a super creamy almond butter texture and taste.
The Shepard Avocado has a pear shape, are generally more elongated, and have a smooth glossy green skin. Don't let its bright green colour fool you into thinking that they aren't ripe! Their skin always stays green as they ripen. With a pale green to the creamy white flesh, this avocado has a buttery texture and a nutty flavour.
Picking The Perfect Avocado
- Colour - For avocados that do turn colour, look for any avocados that are darker in colour compared to the others. These avocados will be riper than avocados with lighter skin. These avocados are best eaten on the same day (one or two days max).
Bruises / Patches - Check the outer skin to find any indentations as they may be a sign that the fruit has been bruised. If you find small patches of brown on the skin, it may be a sign that the avocado was overheated or sunburned from sitting too long in the sun.
Stem - Before you even need to check its firmness, check the stem first. If you are able to flick the stem off easily, the avocado is ripe and ready to eat. If the stem remains stubbornly intact, it is not ripe yet. As avocados ripen, the stem will naturally fall off.
- Firmness - Never apply full pressure or squeeze avocados with your fingers! Place the avocado in the palm of your hand. Apply gentle pressure and make sure to not use your fingers as it will bruise the fruit. If it yields to firm gentle pressure, the avocado is ripe. If it yields slightly, the avocado will be ready in about 2 - 3 days. If it feels soft or mushy, it is overripe.
If you plan to purchase avocados that are unripe or almost ripe (depending on when you plan to eat them), store them at room temperature. To speed the ripening process, place the avocado in a paper bag with an apple or banana until they are ripe. Once an avocado is ideal for ripeness, store in the refrigerator for 1-2 days until ready to use.
Unlike the Hass avocado, the Shepard avocados tend to stay longer in salads and sandwiches. To store a cut avocado, sprinkle the avocado with lemon or lime juice and place in an airtight container or wrap tightly with cling wrap pressed against the cut edge and place in the fridge. They should be eaten within a day or two.
Cut in half lengthwise around the seed. Twist to separate the two halves. If ripe, the seed should fall out easily. Remove the seed by using the tip of a spoon gently underneath and lifting it out (we do not recommend using a knife to pit the seed). Next, you can either peel the skin or scoop out the flesh. If the seed is difficult to remove and the flesh is still firm, this means the avocado is almost ripe and needs another day or two to ripen. If the avocado gives off a rancid smell and has brownish coloured flesh, this means it is overripe and you should avoid consumption.
Best eaten raw, pair avocados with zesty and strong flavours such as citrus, garlic, tomatoes, onions or smoked salmon.