Mareeba Shepard Avocados (Australian)

| Shepard Avocados |

 

Contrary to popular belief, Shepard avocados do not contain any cholesterol. In fact, all fruit is free from cholesterol.

Shepard avocados are perfect for salads and dips because the flesh won't go brown once cut (no need for the lemon and clingwrap trick!)

Spread avocado liberally on your breakfast toast, add them to your sandwich at lunchtime or mix them into your salad or pasta for dinner.

Shepard avocado grower, Mrs Verna De Lai, says there is more to this delicious fruit than we realise.

"Avocados are good for the body - both inside and out. Each one of these flavoursome fruits contains folate, vitamins A, B6 and C, potassium (more than bananas!) and protein."

Levels of vitamins E, B1, B2 and B3 mean that avocados are great for healing, repairing and restoring the skin.

"These nutritional qualities and smooth consistency make avocados one of the first fresh fruits a baby can enjoy.

Shepard avocados are described as a whole food, which means that each piece of fruit contains the vitamins and minerals that are essential for infant development.

Due to their high energy content, avocados are ideal for healthy, growing bodies."

Pureeing an avocado is not just good for baby; the ease of preparation makes avocados good for new mothers too!

"It is true that avocados have a higher level of fats than most other fruits, however it is important to realise what type of fat this is," says Verna De Lai.

"Avocados are high in monounsaturated fat (the good fat) and contain more than canola or olive oil.

Monounsaturated fats are an essential part of anyone's diet, as they have been found to assist in actually lowering cholesterol levels."

"Putting it into perspective, butter contains around 80% of saturated fat, whilst avocados have been found to contain almost 25% of monounsaturated fat.

Avocados really are nature's own butter!"

Shepard avocados are grown in on the Atherton Tableland and in Bundaberg, Queensland - the only places Shepards are grown in the world!

Alternative uses for Shepard Avocados

  • Spread Shepard avocado generously on your favourite wholegrain or sour dough bread.

  • Wrap sliced Shepard avocado in rice and nori rolls and serve with your favourite sushi.

  • Make your own facial moisturiser or massage lotion with blended Shepard avocado.

  • Include Shepards in a homemade ice-cream recipe.

  • Puree Shepards with coffee and run to make an exotic cocktail.

  • Present colourfully wrapped Shepard avocados as gifts to friends.

  • Slice and decorate your favourite meal with a Shepard avocado fan.

Facts about Avocados

  • Avocados are believed to have been first eaten in Mexico around the 10th Century.

  • Avocados have been found in Aztecs tombs, dating back to 750 BC.

  • European sailors used avocados to add some colour to their provisions, naming the fruit "Midshipman's Butter".

  • Avocados were known in early America as "Alligator Pears".

  • The word "avocado" is thought to have originated from the Spanish word "Aguacate".

Selection and Storage of Shepard Avocados

  • Shepard avocados are a green-skinned variety, which do not change colour once ripe.

  • To select a ripe avocado, gently squeeze the fruit in the palm of your hand.

  • A ripe Shepard will yield slightly to your touch. Store ripe Shepards in the fridge - better still, eat them straight away!

  • Fruit for later use should be firm to touch and stored at room temperature until ripe and ready to eat.

  • Cut Shepard avocados won't go brown in the fridge. To store half an avocado, simply replace the seed in the fruit,

  • cover with clingwrap and store in the fridge. Cut avocados should be eaten within a couple of days

How to Store
Storage Solutions
Whole, ripe Avocados can be stored in the refrigerator uncut for two to three days.
Cut Avocado should be sprinkled with lemon juice, lime juice or white vinegar and placed in an air-tight container in your refrigerator.

They should be eaten within a day or two.
If refrigerated guacamole turns brown during storage, simply discard the top, browned layer.

 

Ripen

The right way to ripen


Did you know that no Avocados ripen on trees? It's actually the harvesting (picking) action that triggers the ripening process!
To take some of the 'guess work' out of ripening for consumers, many wholesalers ensure that Australian Avocados are delivered to retail stores about a day or two before they are ripe.
To ripen an Avocado, place the fruit in a plain brown paper bag and store at room temperature until ready to eat. This will usually take two to five days. Including an apple or banana in the bag accelerates the process, as these fruits give off ethylene gas - a ripening agent.
Ripe fruit can be refrigerated until eaten, however, not for more than two or three days.
There is no quicker way to ripen Avocados. A natural fruit requires a natural process.
For further details on ripening avocados, download the Australian Avocados Ripeness Chart below.

   Stage of ripeness poster

Image of a bag on a kitchen table with avocados sitting along side

 

 

How to Peel

Easy peeling

This simple three-step process will help you get the most out of your
Australian Avocados:

1. Start with a ripe Avocado and cut it lengthwise around the seed. Rotate the halves to separate. Image of cutting an avocado
2. Remove the seed by sliding the tip of a spoon gently underneath and lifting out.

(The other common seed-extraction method of striking the seed with a knife can be dangerous and is not recommended.)

image of removing avocado seed
3. Peel the fruit by placing the cut side down and removing the skin with a knife or your fingers,

 starting at the small end. An alternative is to simply scoop out the Avocado flesh with a spoon.

Be sure to sprinkle all cut surfaces with lemon juice, lime juice or white vinegar, to prevent discolouration.

image of scooping out avocado

 

 

 

SEASONAL AVAILABILITY - January to April

GENERAL INFORMATION: A round to pear shaped fruit with a mid to

dark green skin. Inside, the flesh is soft and creamy surrounding a large

seed.

NUTRITION FACTS: A highly nutritious fruit being a good source of

vitamin C, vitamin E and niacin (B3). Avocados are also a minor source

of vitamin A, thiamin (B1), folate and iron. Avocados, like all plant

products, do not contain cholesterol.

PREPARATION & USAGE TIPS: Best eaten raw as they become bitter

with high heat. Cut in half and remove the stone. Remove skin, slice

flesh. Brush with fresh lemon juice to stop flesh discolouration.

STORAGE AND HANDLING TIPS: Ripen at room temperature and

then store in refrigerator.

NUTRITION INFORMATION PANEL

 

Quantity per serving

(serving size 121g)

Quantity per 100g
Energy 1073KJ 887KJ
Protein 2.30g 1.9g
Fat, total 27.3g 22.6g
-saturated 5.9g 4.9g
-polyunsaturated 3.4g 2.8g
-monounsaturated 17.7g 14.7g
Carbohydrate 0.48g 0.40g
-sugars 0.48g 0.40g
Dietary fibre, total 1.82g 1.5g
Sodium 2.4mg 2mg
Vitamin A 59mcg (8% RDI*) 49mcg (7% RDI*)
Vitamin E 1.73mg (17% RDI*) 1.43mg (14% RDI*)
Thiamin (B1) 0.08mg (7% RDI*) 0.07mg (6% RDI*)
Niacin (B3) 2.06mg (19% RDI*) 1.7mg (15% RDI*)
Folate 13.3mcg (7% RDI*) 11mcg (6% RDI*)
Vitamin C 10.9mg (36% RDI*) 9mg (30% RDI*)
Iron 0.85mg (8% RDI*) 0.7mg (7% RDI*)
Potassium 570mg 471mg

* Recommended Daily Intake

QUANTITIES STATED ABOVE ARE AVERAGES ONLY

Please Note: This information may vary due to seasonal influences and varietal differences.

This fact sheet is not a substitute for specific dietary advice.

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more info at http://www.avocado.org.au/

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