The Hass avocado is the most common variety grown in Australia accounting for around 80 per cent of avocados available. Being a more robust fruit that can tolerate different climates, they are able to be grown across most states of Australia.
We import unripened avocados from our supplier and once they turn ripe (the outside starts to turn soft), we freeze them to keep them in that ripened state. When frozen, the avocado can be kept for 3 months and more but we recommend to eat within 30 days for best taste experience. Once thawed the avocado is ready to eat right away.
The Australian Hass Avocado can be identified by its classic oval shape, a distinct pebbly textured skin that changes colours as it ripens - from jade green to purple-black. Premium and superiour taste with a smooth, creamy texture that is sure to satisfy you.
Fats are a primary energy source for the body, and several types of fats are essential for survival.
Monounsaturated fats, such as oleic acid, are found primarily in olives, avocados, some meats, and certain nuts, like macadamias. Like saturated fats, monounsaturated fats form the core structural fats of the body and are non-toxic even at high doses. Interestingly, monounsaturated fats seem to be the only fats that typically fat-phobic groups, like the American Heart Association, and fat-friendly groups, like the Atkins diet organization and other low-carb groups, can agree are completely healthy.
Monounsaturated fats are known for their beneficial effects on cardiovascular disease risk markers. They have been shown to reduce LDL and triglycerides and increase HDL, decrease oxidized LDL, reduce inflammation, and lower blood pressure, and they may reduce the incidence of heart disease. (( click here))