The truth is that the size of an avocado does not indicate the fruit quality or stage of ripeness. An avocados' seed actually grows with the fruit, so the seed-to-fruit ratio will always be close to the same.
The recommended serving size is smaller than you'd expect: 1/3 of a medium avocado (50 grams or 1.7 ounces). One ounce has 50 calories. Avocados are high in fat. But it's monounsaturated fat, which is a "good" fat that helps lower bad cholesterol, as long as you eat them in moderation.
The giant lowfat avocado tasted closer to mashed green peas than to an avocado. Also, it's texture was kind of lumpy and stringy no matter how much I mashed it – not the usual smooth buttery green goodness.
The first step to choosing great avocados is simply to buy the right variety. Hass avocados are widely-regarded as the tastiest. And any avocado that resembles the Hass usually won't disappoint, even if it's an alternate variety.
The Hass avocado is a large-sized fruit weighing 200 to 300 grams (8 to 10 oz). When ripe, the skin becomes a dark purplish-black and yields to gentle pressure.
Avocado crops, particularly Hass type varieties, can suffer from having small fruit. This is associated with stress which increases the proportion of small fruit on the tree.
The two most common varieties grown in Australia are the Shepard and Hass. Shepard avocados have smooth, glossy green skin that doesn't change colour with ripeness. They are rich and nutty in taste, with a buttery texture.
By keeping the distance that a product needs to travel low, that means less gas and less overhead cost. For example, fresh avocados at Aldi are only $0.49 each, whereas at Walmart they're $0.88 each.
Firmness or ripeness - The riper the avocado, the softer it will feel when gently pressed on the skin. But remember you should never feel dents or a mushy texture inside when picking a good avocado. For avocados that you want to eat in 3-4 days, choose firmer-feeling skins.
If the avocado yields to firm gentle pressure you know it's ripe and ready-to-eat. Ripe, ready to eat avocados may have a darker color but color can vary so it is best to go by feel as well as color. It will feel lightly soft but it will not feel “mushy” to the touch.
Hass avocados have a higher oil percentage (usually around 18 percent) making the texture more creamy, and is therefore considered as the preferred variety. Indian avocados on the other hand have a lower oil percentage (around 12 percent) making the texture slightly less creamy but a little more nutty in flavour.
Eating an avocado a day is good for your health. Avocado consumption has skyrocketed in the last two decades, from an average annual consumption of 1.5 pounds per person in 1998, to 7.5 pounds in 2017.
“Usually, I would recommend that ½ to one avocado a day is reasonable,” she says. She notes that since avocados are a pretty significant source of healthy monounsaturated fat, they make you more satisfied and are harder to overdo because they tend to fill you up.
According to Dr. Will Cole, a functional medicine practitioner, "For most people a half to two avocados a day is a great idea for a nutrient-dense clean diet.
They are grown in QLD, NSW,VIC, SA and WA. Hass avocados are usually available May to February while Shepard avocados are only available from February to May.
Based on the Tablelands, Howe Farming supplies Coles with over four million avocados annually, mainly the popular Hass variety and the lesser-known Shepard (those with the smoother glossy green skin).
"Fertiliser costs have been increasing, and then with the wet weather there's additional costs that come with that, for additional chemicals they need," she said. "Labour shortages are also contributing to the additional costs on the growers."
Green-skins tend to have less fat and oil. That makes them healthier by some standards but less delicious by others. However, Evans says “when you want a real tasty avocado you got to eat a green-skin avocado. You know, a green-skin avocado is far more flavorful than the Hass avocado.”
There is a certain Peruvian export product that has a presence in almost all international markets, reports Peru.info. Its reputation is such that the Dutch and Spanish love it almost as much as their own cheeses and wines.
The dark green to black shades are colors you should be approaching and a good sign that they are ripe. Most green avocados aren't ripe, depending on the brand of avocado but some brands have avocados with a light green tone that are actually ripe. Color is important, but not always reliable.
The Hass variety of avocados is the most commercially interesting in the world, mainly due to its superior quality, taste, and long shelf-life. In the United States of America, the Hass variety accounts for 80% of the production, while in California, America, and Greece this percentage varies.
Firm, uncut avocados can be safely stored in the refrigerator for up to 2 weeks. They will continue to ripen while in the refrigerator, but at a slower rate.