Ahh Avocado. Almost as staple of a pantry item as milk (be it dairy or non of course) and toothpaste. Not to mention the delightful breakfast icon that everyone loves, (and loves to poke fun at), Smashed Avo.
We Aussie folk love our avo’s so much, that we do manage to find a way to keep these creamy, delicious treats in our diets all year around. Though there is an audible rejoicing to be heard that takes place each year as the Hass Avocado season returns to its full glory (See you later Sheppards).
And here we are. Mid way through what is set to be a record breaking season. So much so that the industry is apparently looking at a massive 8 million more kilograms of avocados for supermarket shelves this season compared to last year, just to keep up with our insatiable avo-apetites.
Fun fact - ‘Ripe’ for the picking. Did you know that Avocados do not ripen on the tree? The ‘softening’ process begins only after picking.
In our eagerness to dig in, sometimes selecting the right Avocado off the shelf can be a source of frustration, one by one making our way in Goldilocks-style through the piles of fruit… “too hard”, “too soft”, looking for our “just right”.
Help is at hand Avo-lovers. Read on...
Pro-tip. When looking for the pefect avo, try not to use your fingertips when testing for softness so as to avoid bruising, instead use the palms of your hands to gently apply pressure.
We already know that to find an avo ready for immediate eating, we are looking for a fruit that yields to a gentle pressure . We also know that colour is a good indication of ripeness, but not always accurate.
However, listen in, since avocados are temperamental creatures and not always ready at the same time we are, here are some expert tips on how to slow down, or speed up, the ripening process at home.
To speed up the ripening process the Hass Avocado Board themselves recommend placing the unripe avocados in a brown paper bag with an apple or a banana for a couple of days.
Wait! I’m not ready.
Need your avo to last to the weekend for your Sunday brunch? To slow down the ripening process, the recommendation is to keep the fruit in the fridge. A ready to eat avocado will last around two to three days. If the fruit is not yet ripe, this can be extended from the four to five days it would take if left at room temperature for a further few days.
We’ve all done it, cut into the avocado that we knew wasn’t ripe, in vein hopes that it would magically be ripe on the inside and make our guacamole dreams come true? Don’t despair! Sprinkle the exposed flesh with lemon or lime juice, place the two halves back together and cover tightly with your choice of food wrap before placing in the fridge. Keep checking back, time will vary, but the fruit should eventually ripen.
Better yet, ask the team at Fresh Fruit Brothers while you're next shopping. They will make sure your basket is full of fantastic produce, keeping your fridge full and plates plentiful.
Breakfast favourites - Fresh avocado on toast, coffee and muesli bowl