Today’s veg news is all about Spanish Hass avocados, also known as the “King of Avocados”, which are in their prime right now. Once ripened to perfection, they develop a smooth, buttery texture that melts in the mouth and a mild, nutty richness, thanks to their high content of healthy fats. They’re simply irresistible smashed onto sourdough, with a squeeze of lemon, a pinch of salt and pepper, a drizzle of olive oil – and perhaps a sprinkle of chilli flakes, if you’re so inclined!
We usually receive our avocados unripe, as this is the best way to transport them while minimising food waste. If you’re eager to enjoy them sooner, try this ripening trick: place them in a paper bag with an apple or banana on a warm worktop. These fruits release ethylene gas, which speeds up the ripening process.
Wondering when your avocado is perfectly ripe? The skin changes from bright green to a dull black, the fruit should have a slight give when gently squeezed, and the small stubby stem at the top should come away easily.
For a delicious twist, try baking and stuffing your avocado. Once baked, it takes on an even creamier, almost melty texture. Halve the avocado and remove the stone, then stuff with breadcrumbs, drizzle with olive oil, and season with salt and pepper. Bake for 10-12 minutes, until golden, then finish with a crumble of nutty nooch parmesan or Greenvie feta for a deliciously savoury touch. Delish!
