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Hass, Sharwil, Fuerte, Cocktail, Bacon, Hazzard, Pinkerton, Rincon, Shepard, Wurtz, Reed.


A tropical fruit with a single large pit, spherical to pear shape, smooth to rough-textured skin with a green to purplish color and yellow to green flesh with a buttery texture and high unsaturated fat content; generally used like a vegetable and consumed raw; also known as an alligator pear.

Selection, Storage & Handling

  • The best way to tell if an avocado is ready to eat is by the colour of the skin. They change from green to rich purple, to a black shade which means its ready to eat.
  • Whole ripe avocados can be stored in the refrigerator uncut for two to three days
  • Avoid fruit with dark blemishes on the skin
  • To ripen an avocado, place fruit in a brown paper bag and store at room temperature until ready to eat.

Nutritional Values

Avocados are a good 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. 820kJ/100g.

Avocados do not contain cholesterol. Cholesterol is present in animal fats not in fruit and vegetables. Avocados contain mono-unsaturated fats that help lower blood cholesterol levels.

Growing Areas