Avocados have got to be the most awesome fruit to ever be grown. As an avid avo lover myself, I actually doubt that there is a person in the world who does not appreciate the yummy taste as well as the variety the fruit brings in terms of integrating it into a dish.
Avocados are high in dietary fibre, almost completely free of sodium and carry the Heart Mark, which makes them good for your health and heart. Below is a breakdown of the winter fruit according to http://www.avocado.co.za:
Fuerte: Pear shaped with a longer neck. Smooth skin stays green when ripe, but the flesh bruises easily. Season is mid to late February to early August.
Hass: Round/egg-shaped fruit with thick, green, pebbly skin that changes to purple/black when ready to eat. Once soft or shrivelled, the fruit is overripe. In season, from late May until October.
Pinkerton: This has a definite neck compared to other varieties. Has a thick green-coloured skin that stays green when ripe. Thick skinned and doesn’t dent or damage easily. Short season of two month, June and July.
Edranol: oval/pear-shaped. Has thick green skin with small cork-type speckles. Stays green when ripe, but skin can shrivel at the stem if picked too early. Season runs from June to late September.
Ryan: late season egg-shaped fruit. Slightly rough dark green skin, that stays the same colour when ripe. Short season of August to October, but late season fruit is generally available.
I hope this little bit of information is helpful and interesting.
Author: Zanele Mash
Source: Fedhealthy, May/June issue.