Types of Avocado

About, Selection and Storage

This fruit native to Central America and the West Indies is one of life’s joys. Avocadoes only ripen once they are picked. If you don’t need to eat an avocado immediately purchase unripe fruit and allow to ripen slowly in the refrigerator or more quickly at room temperature. Unripe fruit bruise less easily so you are more likely to get an perfect specimen. To select a ripe avocado gently press around the stem end if it yields a little the fruit is ripe. Hass are the only varieties that change colour from green to black when they are ripe, all other types are green when ripe.


In Australia locally grown avocadoes are available all year, with different seasons for different growing areas.


Cut the flesh lengthwise around the seed and twist both halves gently to separate. Insert a sharp knife into the seed by giving it a gentle tap, twist and lift out. To peel, strip skin from fruit, beginning at the stem end and then slice, dice, chop or puree as desired. Avocado is great in salads, pureed into a dip and goes well with vinegars and lemon juice, prawns, tomatoes, greens, bread and cheese.

Nutrition Information

One of the most nutritious foods avocadoes are rich in energy and healthy fats as well as a good source of vitamin B, E, A andĀ potassium.

Hass Avocado

The mostĀ deservedly popular avocado variety with a small stone and creamy flavourful flesh. This is the only variety that darkens when ripe. Hass keep very well. Available all year round except for a period during Autumn.

Shepherd Avocado

A large round shaped avocado with a thin skin. Reed’s remain firm when ripe and are well suited for salads rather than dips or pureeing. Available in late Summer and early Autumn.

Fuerte Avocado

Similar in shape and size to a Hass with dark green skin that doesn’t darken when ripe. Available in Autumn-Winter.

Reed Avocado

A round large avocado with a thin skin and firm flesh. Good for salads rather than dips and pureeing. Available late Summer-early Autumn.