Avocado with their delicate flavour and buttery texure make them great in salads, sandwiches, desserts and so much more....
The avocado ripens on the tree, but it do continues to ripes after harvest. It is ripe when it yields to gentle pressure at the stem end(skin colour is not always a good indicator of ripenes). Avoid buying avocado that are very soft with black/brown spots or bruises.
Avocados should be ripened at room temperature and when ripe, stored in the refrigerator until ready to eat. To hasten ripening, place into a brown paper bag with a ripe banana away from direct light. To store cut avocados, leave the seed in place, drizzle some lime/lemon juice and wrap the avocado firmly in plastic wrap.
Cut avocados in half lengthwise, then gently twist halves to separate. If using both halves, remove the seed with a knife. Peel skin away gently(it will come off easily when they are ripes). Slice, chop or mash as required. Brush cut side with a little lemon juice to prevent discolouration.
Sharwill: They are oval-shaped with rough skin which don't have a neck. They are available from May to July.
Hass: Rounder and smaller in shape, hass avocados have a rough skin that turns purple/black on ripening. Available July to November.
Reed: These are large, round avocado that have a meaty texture and buttery flavour.
Cocktail/Salad: This small, seedless avocado shows up most often in the greenskin variety. They are popular for their excellent flavour and they are 2 inches long and about 1 inch in diameter.
Avocados are one of only a few fruits to contin fat. However, it's the "Good Fat", like that found in olive oil. It don't contain cholesterol and are a great source of vitamin C, E and potassium. They are also a fantastic source of dietary fibre and are rich in antioxidants.