Pick of the Week - Reed Avocados
These Reed avos are at their best in January and early February when they come from Western Australia. They seem to grow the best reeds in the country. Some experts tell me it is more that they harvest them at the right time. Given that virtually all the Hass avos for the next month or so will be from New Zealand I would say that these reeds will be better value, better taste and entirely appropriate given its Australia day this week.
Reed avocados are not well known but much loved by those who do know them. A Reed is larger than most avocados, with a skin that remains green when the fruit ripens and is round in shape unlike most other avocados. They have a nutty, creamy flavour quite different to the far better known black skin Hass variety. The cut fruit stores well in the fridge - again different to other varieties. They do have a somewhat large seed but the fruit itself is very large also, meaning each avocado provides a lot of fruit (flesh).
Reeds are a good source of fibre, folate, vitamin K, vitamin E, vitamin C and potassium. They are one of only a few fruits to contain good fat - the type that keeps you healthy.
HOW TO PICK
To find out if a Reed avocado is ready to eat, hold it in your hand and gently press your thumb. It will not feel rock hard, but will “give” just slightly.
HOW TO STORE
Store at room temperature until ripe. They don’t turn black when they’re ripe…so it takes a little practice to learn when a Reed is perfectly ready to eat.
