A change in Avocado varieties


 

Now that its February, you’ll start to see a change coming through in the variety of avocados  available. For instance, our grower Tim from Meliora Farm at Peats Ridge has been supplying us Hass variety for the last few months, but the growing season for Hass is coming to an end and we will now be supplying the related Lamb-Hass variety.

The Lamb-Hass is generally slightly larger and darker than the Hass, but no less delicious and nutritious. The rind is a little thicker, so it can be hard for you ‘press-testers’ to pick out a ripe one – our advice is DON’T SQUEEZE THE FRUIT, PLEASE!!!!!  Choose darker fruit with darker stem ends for earlier eating; if in doubt leave your fruit on the window sill for a day or so where it will continue to ripen. Putting your avocados in the fridge stops them ripening further.

Avocados are a great source of Omega 3 fatty acids and vitamin E, which in turn are good at maintaining your skin. They are also rich in potassium, vitamin K and vitamin C and vitamin B6, so they make a very good addition to your diet.

A versatile fruit, the avocado is equally at home in savoury or sweet dishes. Everyone is familiar with guacamole, or sliced avocado on a salad wrap, but here’s a treat fromTara,

AVOCADO CHOCOLATE MOUSSE

  • 2 ripe avocados, pitted and flesh scooped out 
  • 1/4 cup + 1.5 tbs cocoa powder 
  • 1/3 cup raw agave nectar (or sweetener of your choice)
  • 1/2 tsp vanilla extract 
  • pinch salt 
  • 1/4 cup milk (dairy-free milk works as well)
  • 1/2 cup dark chocolate chips 

In a food processor, blend the avocado until smooth and creamy.

Add in the cocoa, agave nectar, vanilla extract, milk, and salt, and blend until smooth, scraping down the sides when necessary.

Melt the chocolate chips on a stovetop or in the microwave at 30 sec intervals (stirring in between), and then add to the food processor. Blend until smooth.

Serve right away, or allow to chill in the fridge for about an hour.

Leave a comment

Your email address will not be published.