Monthly Archive for February, 2011

I love avocados in fact I am almost sure I could be called an addict. I become slightly hysterical at the thought that I may not have a ripe one for my salad, toast, fish dish. My only problem was that until very recently the idea of eating these delectable fruits in summer made me feel so guilty. I really try to practice what I preach and eat seasonally. So it was with guilt that I have indulged thinking that the avo season was only in winter.  However I had Stewart White the Vice President of the Australian Association of Food Professionals on the show and he thankfully put me straight.

Try Avo as a Smoothie

• Avocados are originally from Central/South America.
• Word ‘avocado’ derives from the Aztec name for the fruit – ahuacatl – meaning ‘fertility fruit’.
• The first avocado seeds arrived in Australia in 1840, and were planted in the Royal Botanic Gardens in Sydney.
• Australia is the 19th biggest producer of avocados in the world. The top three are: 1. Mexico 2. Indonesia 3. USA.
• In South East Asia and some South American countries, avocados are eaten with sugar or used in sweet dishes like smoothies.
• The Hass variety makes up almost 80% (79%) of our avocados in Australia and is available almost all year round. Australian avocados are predominately grown in Queensland.
• While the Hass variety can be sourced throughout the year, Australian Avocados are actually in season during the winter months, which is when they are at their most economical.
• Other avocado varieties are commonly referred to as ‘green skins’ as they do not turn a deep purple black colour when ripening as Hass do.  Some green skin varieties available in Australia are Shepard, Reed and Wurtz.
• Far from being relegated to café style sandwiches and wraps, avocados are very versatile and can easily be a star ingredient in at any given meal opportunity, including warm dishes.
• A simple way of using fresh avocados is to add the fruit to the dish later in the cooking process by warming through just before serving.
• Cooking with avocado is easy with knowhow. They are suited to a range of cooking styles including grilling, frying, baking and as well as warming.
• A common misconception is that cooked avocados will have a bitter flavour. This will not occur if the fruit is handled correctly; instead, the avocado will add a creamy, nutty element to the dish.
• Avocadoss are full of healthy fat – monounsaturated.
• They contain more potassium than a banana.
• Are high in fibre in fact  one of the highest sources found in fruit
• Offer one of the richest sources of glutathione, a powerful antioxidant shown to block 30 different carcinogenics.
• Contain more than 25 essential vitamins and minerals: Vitamin A, B, B6, C and E. Vitamin E prevents dangerous cholesterol from being oxidised and deposited on artery walls.
• Because of the water and fibre content, avocados are filling so are appealing to people who are weight conscious.
• Avocados are gluten free and can also be used as a substitute for dairy and animal fats, so can be used to create dishes for those with allergens or vegetarians / vegans.

WOW now if I could make some other good addict choices in my life ill be living the life!

One Question though, if they are so wonderful and we know they are why is it that so few if any top restaurants that are not Asian or Fish offer Avo in any form on their menu?