The Organic Market and Café

Avocado - Hass

$7.95 each
Certified Organic
SA Grown
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Hass avocados are a smaller variety and are more oval in shape than Fuerte and Sharwill. Their skin is coarsely textured, and they are the only variety that changes colour with ripening, turning from green to purplish-black. They’re available almost all year-round, except for in March & April.

To Buy The best way to tell if a Hass Avocado is ready for immediate use is by the colour of the skin. The change from green, to rich purple, to a black shade, means it is ready to eat

To Store Whole, once ripe Avocados can be stored in the refrigerator uncut for two to three days

To Prepare Ripen at room temperature and store in the refrigerator crisper. Unripe fruit will only ripen effectively at room temperature. The simplest way to prepare an avocado for use is to cut the flesh lengthwise around the seed and twist both halves gently to separate. Insert a sharp knife into the seed by giving it a gentle tap, twist and lift out. To peel, strip skin from fruit, beginning at the stem end and then use as desired. The flesh Avocado can be used as a substitute for butter. Best served on toast, added to sandwiches and used in salads, dips and used in cooking dishes.

Cooking Tips To make guacamole, finely chop or mash 2 Hass avocados. Add 3 to 4 tablespoons lemon or lime juice, 2 tablespoons chopped coriander, 1 red chilli, finely chopped, and ½ small red onion, finely chopped. Season with salt and pepper and mix well to combine. Delicious as a dip, in tortillas, or served with fish or chicken. Make a fresh spring salad by combining shredded chicken, slices of Hass avocado, baby spinach leaves, sliced Roma tomatoes and toasted pine nuts. Delicious for lunch or serve with bread for a light dinner. For a delicious early summer salad, combine slices of Hass avocado with thin slices of mango, rocket leaves and roughly chopped toasted macadamia nuts. The rich flavours make this salad great as an appetiser for entertaining.

Our Hass Avocadoes come freshly picked from the Klingbeil family in the Riverland. The Hass makes up more than 75% of all avocados grown.

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