Avocadoes - Reed

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  • Avocadoes - Reed
  • Avocadoes - Reed
  • Avocadoes - Reed
  • Avocadoes - Reed


Selection: Avocados only ripen once they are harvested and this can take from a couple of days to a few weeks if allowed to occur naturally. To tell if the fruit is ripe, cradle the avocado in the palm of your hand and gently press around the stem end, and if it yields slightly the avocado is ready for eating. The colour of a Reed Avocado is not an indicator of ripeness.

Preparation: The simplest way to prepare an avocado for use is to cut it lengthwise around the seed and twist both halves gently to separate. Insert a sharp knife into the seed and give it a gentle tap then twist and lift out. To peel, strip skin from fruit, beginning at the stem end..

So Good for You: thought of by some as the most nutritious food known to man, it is a fantastic source of vitamins B6, E and folic acid and are a useful source of vitamin C and potassium. Avocados also contain some B2, B3 and the essential fatty acid, linoleic acid.

And Tastes so Good: Mashed avocado flesh makes beautiful dips and topping for baked potatoes. Slice onto toast either on it's own or enhance with tomato, cheese or bacon. Wonderful with seafood, it also pairs well with other meats and as a creamy, healthy accompaniment to Mexican dishes. Incorporate into salads or a classic prawn cocktail.

Storage: Fruit will only ripen at room temperature.


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