Pick of the Week - Reed Avocados
Reed avocados are not well known, but much loved by those who do know them. They are larger than most avocados, with a skin that remains green when the fruit ripens and are round in shape unlike most other avocados. They have a nutty flavour quite different to the far better known black skin Hass variety and cut fruit stores well in the fridge - again different to other varieties. They do have a somewhat large seed, but the fruit is very large also meaning each avocado provides a lot of fruit.
December to February is when they are at their best, with fruit coming from Southern and Western Australia. They are my first choice of avocado at this time of the year. The fruit earlier in the year is from Queensland and not very good. The fat in avos and particularly reeds is good fat and keeps you healthy. If you have not tried them before this is the week to do it, they are on special, well priced, great value and cheaper than their dark-skinned cousins in all HFM stores this week.
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.
