How to get the best out of Your Avocados

How to get the best out of your Avocados

There is an art to developing the perfect creamy avocado for a great guacamole or to enjoy on a hot piece of toast for breakfast.

It starts in the Awa Orchard where regenerative practices are used to build the health of the soil that feeds our trees. Our fruit is hand-picked and lightly packed in small crates to avoid bruising and damage. Only the freshest, high-quality Hass and Reed avocados are selected to pack and courier out to you.

Once the box arrives on your doorstep it’s then up to you to get the best out of the ripening process.

Awa Avocados are ready for harvest around mid-July when the fruit oil levels have risen and the fruit no longer tastes watery. At this time of year the ripening is slow and can take up to 20 days. While, in the heat of summer, it could be as little as 5 days.

Here are some simple pointers to help you get the best out of your Awa Avocados.

  • When you receive your box unpack the avocados straight away and place them in a place where you can keep your eye on them (Do not place avocados in direct sunlight).
  • Allow your avocados to ripen naturally at room temperature
  • Do not place unripe avocados in the fridge! This is the number one cause of your (past) supermarket disappointments. Refrigerating leads to flesh discolouration and those brown stringy lines. It can also lead to uneven ripening within the fruit.
  • The natural ripening process can be sped up by placing avocados in a paper bag with bananas or apples. Ethylene produced by ripened fruit is a natural plant hormone that promotes ripening.
  • Do not remove the stem “nub”. As in most fruit the area around the stem is where dirt and bacteria sit. The intact stem is the fruit’s natural protection. Once removed it gives free access for these nasties to infect and spoil your fruit. As a general rule I do not buy any fruit where the stem has been removed.
  • Once ripe you can place your avocados in the fridge to extend their life for up to 6 days

·         Exposed avocado flesh will oxidise and turn brown within a very short time. To avoid this, store your half eaten avocado or dish of guacamole in an airtight container. The less air in the container the better.