Hass avocado season is upon us and that means fresh guac, smashed avo on toast and deliciously creamy dressings.
Australian Avocados Group Marketing Manager Matthew Dwyer said the return of Hass to stores is expected to be welcome news for many avocado lovers.
“New research by YouGov Galaxy found that more than half (53%) of Australians buy Hass avocados regularly or consider them their preferred avocado variety,” said Dwyer.
Along with being full of flavour, avocados are packed with health benefits. A single serve of avocado has a unique combination of vitamins and minerals that make it a popular choice for foodies and the health-conscious.
Avocados are rich in vitamin K, folate, vitamin C, vitamin E and potassium. In fact, they contain more potassium than bananas and also contain magnesium, iron, zinc and phosphorous.
As a high-fat food, avocados fall into the healthy-fat category. Most of the fat in avocados is oleic acid, one of the major components of olive oil and known for its health benefits, including reducing inflammation.
How to pick the best avocados
For Hass avocados, the skin will turn from green to purplish-black when ready to eat. One way to work this out is by pressing gently near the top of the avocado. If it gives a little under pressure, its ripe and ready for eating.
If you want to speed up the ripening process, put unripe avocados in a brown paper bag with an apple or banana for two to three days.
Best ways to store avocados
- When waiting for an avocado to ripen, room temperature is best. Store in a fruit bowl until its ready.
- Once its ripe, refrigerate the avocado whole to maintain its ripeness for two to three days before you’re ready to eat it.
- Left with half an avo? Sprinkle it with lemon juice or vinegar to stop it browning, seal with cling wrap and store in the fridge.
