We are impatiently waiting for our first crop of avocados.
Along with its great taste, the avocado is well known for improving skin and hair quality and helping to lower cholesterol.
High in monosaturated fat and fibre
Amino acids, particularly glutathione, are powerful antioxidants
Rich in Vitamin K (liver boosting)
Bursting with riboflavin, thiamin, niacin and magnesium
High in digestible protein, so you can absorb faster than meat
A quarter of an avocado contains 120mg of potassium, the same as that in a small banana
Avocados are full of essential fats, vitamins and minerals such as Vitamin A, C, E, B1, B2, B3, B6, and folate – great for the body inside and out!
Selection and storage
The Hass variety advertises its ripeness as its skin turns black.
To test ripeness: gently apply pressure on the stem to see if it yields. Avoid squeezing the centre of the fruit as the flesh will easily bruise inside.
Buying in advance: look for firm, green fruit. They will continue to ripen for 7-10 days after picking and are best stored at room temperature.
To ripen faster: place the unripe avocado in a brown paper bag with an apple or banana. These fruits naturally release the plant hormone ethylene, which aids ripening. Once an avocado is at its ideal ripeness, store in the fridge for 2-3 days until ready to use.