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How to store and use avocados

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Avocados are predominantly a winter fruit. The prices fluctuate according to the season and are most expensive during the summer months.

Unlike most fruits, the avocado does not ripen on the tree and instead begins to ripen once harvested. Therefore, avocados should be stored at room temperature until ripe and stop ripening when refrigerated. Whole ripe avocados will keep for several days in the refrigerator.

There are a couple of different varieties that we stock throughout the year: Fuerte, Reed, Sharwil and Hass avocados. The Hass avocado is by far the most popular. Fuerte avocado is considered by many to be the best tasting avocado. Their flavour is more delicate and buttery. However, they are trickier to store, because they ripen very quickly and have thin skins easily becomes spotty and soft. Reed avocados are the big, round, green avocados.


As soon as there a bit of ‘give’ in the skin and slight change in colour they should be eaten or refrigerated. If you allow them to become fully dark, they will be overripe, brown and inedible.

Fuerte and Reed:

These varieties ripen quickly. As soon as there is the slightest ‘give’ in the skin they should be consumed or refrigerated immediately, because they tend to get brown in the middle making them inedible.

Unripe avocados ripen best in a consistently warm spot.

Cut avocado will oxidize or "brown" when exposed to air, which doesn’t mean that it has gone off. Scraping off the top brown layer reveals a fresh green layer underneath. Leave the pit in the half of the avocado you are not planning to use, cover with the skin of the used avocado, wrap in a cling wrap and refrigerate immediately.

If you have too many ripened avocados you can make a Guacamole, add them to your smoothies to thicken them and to make them creamer, or use as a substitute for butter or cream to create an endless variety of creamy soups.

Here a delicious, chunky avocado dip recipe and a zingy raw food soup recipe, where any of our organic avocados play the main role. 


1–3 fresh green chillies, depending on heat, and your taste, finely chopped

2 spring onions, thinly sliced

Handful of fresh coriander, roughly chopped

3 ripe avocados (Fuerte was used here, because it tend to be the creamiest and most flavoursome)

1 ripe medium tomato diced

Juice of 1 lime


Put a teaspoon each of the chilli, onion and coriander into a pestle and mortar, along with a pinch of coarse salt until creamy consistency.

Peel the avocados and remove the stone. Cut into cubes.

Stir the chilli paste into the avocado, and then gently fold in the tomatoes and the rest of the onions, chilli and coriander. Add lime juice and salt to taste. Serve immediately, or cover the surface with cling film and refrigerate.

Fiery carrot avocado soup

This recipe has been adapted from the book:I Am Grateful: Recipes and Lifestyle of Café Gratitude.

Makes 3 cups

2 cups carrot juice

1 large avocado (save a bit for the garnish)

1 tablespoon + I teaspoon minced ginger

1 tablespoon + I teaspoon minced lemon juice

¼ jalopeño pepper (1/2 if you want it hotter)

½ chopped garlic

1/8 teaspoon cayenne pepper (or to your taste)

1 tablespoon + I teaspoon olive oil

¼ Himalayan sea salt

8 basil leaves (optional)

5 mint leaves ((optional)

Peel the carrots to remove the bitterness of the peel. Juice the carrots. Place all the ingredients in the blender. Blend until smooth. Taste and adjust seasoning to your taste.

To gently warm this soup, simply blend a little longer. The friction alone will create heat.

Garnish with chopped basil and mint leaves.