Avocado season has started super early this year for our area. We don't know why but let's not look a gift horse in the mouth!
We sell avocados as singles or in bulk packs of varying numbers.
Ripening takes 7-10 days depending upon time of year and how you ripen them. Don't keep your avos in the fridge; a cold fridge will give your avos nasty brown patches.
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We try to keep our base price low at $1 per avocado because think avocados are an essential part of a weekly shop, not a luxury item.
If you are a cafe or reseller then order multiple bulk packs and top up with singles.
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And don't forgot to top up the health benefits with cold-pressed avocado oil.
About Avocados
Oil Content
Avocados "mature" in Mangawhai in Aug/Sept. Earlier in the far north. This is when the oil content in the fruit reaches a certain level (24% average dry matter) and an avocado delivers that rich creamy taste and texture. Until then the fruit can taste a little watery.
Pollen on the fruit
As we head into spring and start flowering, the avocados may have a white residue on the base of the fruit. This is pollen! It drops from flowers and rain washes it down into the fruit. Part of nature's cycle and we don't charge extra for it.
Ripening
It is a cardinal sin to squeeze an avocado. They will bruise. Some types such as Hass will darken in colour as they ripen and you eat by colour. Other types such as Reeds do not colour up and you need to touch gently to see when ripe. Put them in the fridge to halt ripening.