Avocado

Avocados have been cultivated in Central America for almost 7000 years. European sailors travelling to the New World used avocados as their form of butter. There are more than 80 varieties; the most common in Australia being the Fuerte, Hass, Sharwill and Reed.
For some time, fat-conscious people shied away from avocados as they comprise of up to 25% fat, but mercifully we know better today - it's a good fat, a delicious fruit and extremely good for you.

To Buy:

Buy ripe to eat on the day, or unripe to eat up to 2 weeks ahead. Check for ripeness by holding the fruit in your hand and applying gentle pressure. It should be slightly pliant.

To Store:

Ripen in a fruit bowl and not in the fridge. Ripe avocados should be stored in the fridge and eaten quickly.

Tips & Tricks:

Ripen avocados quickly by placing in a paper bag with a ripe apple or banana. Once cut the avocado should be sprinkled with lemon to avoid discolouration.

Cooking Tips:

Avocado is much more delicious served cold - either in salsas, on salads, over hot dishes (applied at the end of the preparation) or in dips. A wonderful healthy substitute for butter - think of the European sailors!

Find recipes with Avocado

Nutrition per 100 Grams:

Energy (kJ):

673.9

Protein (g):

1.7

Saturated Fat, g :

2.1

Vitamin A:

Vitamin B2:

Vitamin E:

Potassium:

Amines:

High

Glutamates:

n/a

Carbohydrates, g:

6.3

Fat (g):

15.8

Monosaturated Fat , g:

9.8

Vitamin B1:

Vitamin C:

Folic Acid:

Magnesium:

Salicylates:

Very high

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.