Our Avocados

We are passionate about where food comes from, how it’s grown and the way that it’s farmed and therefore we only work with suppliers who share the same ethos as ourselves.
Focused on sourcing the best avocados from suppliers and producers who do things the right way, we let the great ingredients do the talking.

About Avocados

Avocados are both a fruit and a vegetable. Thanks to their exquisite, mild flavor and soft, creamy consistency, they can be combined with almost any type of food.
The avocado tree is an evergreen tree native to the tropical and sub-tropical regions of Central America. These trees can grow to 65 ft (20 m) and does not produce any fruit after 4-7 years of age.
The fruit is pear-shaped but it can also present a cucumber or apple-like size. The skin is green but textures and shades may vary depending on the variety. The flesh is creamy and green and surrounds one large, non-edible, brown seed.   

How to preserve and consume avocados

Avocados are considered to be ripe and perfect for consumption if the fruit stone inside moves when you shake them or when they yield to gentle pressure.
If you want your avocado to ripen rapidly, wrap it up in newspaper together with a piece of fruit. You will see it ripens up to 2-3 days before time! Another way of getting your avocado ripe is leaving it at room temperature with no direct sunlight, with a temperature between 18-24ºC. It will ripen in approximately a week.
If you want to preserve your avocado already sliced, we recommend tossing it in lemon/lime juice (orange/tomato juice or a bit of vinegar will also be suitable). However, if you intend the opposite (i.e. to avoid ripening), we recommend putting the avocado inside the fridge at a temperature between 4-6ºC. Ripening time can also be extended if the avocado is wrapped in plastic film or put inside an airtight container. That way, the air will not be in contact with the fruit.
Avocado can be frozen, but first the flesh needs to be removed, well-pureed and sprinkled with lemon/lime juice.

Curious facts about Avocados

Why do sliced avocados turn brown? When you slice an avocado, you are breaking the cell walls, causing oxidation. This oxidation process can be avoided if you add an acid agent (lemon or lime juice, for example) and restrict the surface area exposed to air.
Avocados are a great nutrition source of potassium. They can contain up to 60% more potassium than bananas.
The Hass avocado is the variety containing more fibre than any other commonly eaten fruit.
In France, the word for avocado is ‘avocat’ (which means advocate), while in Italy it is ‘avocado’. The story goes like this: in France, avocados came from Haiti and they were called ‘la bonne poire’ (the good pear). Soon, prices increased so much that French people considered this fruit could only be afforded by very wealthy people, like advocates. That is why they started calling it ‘poire d´avocat’, leading to the current denomination, ‘avocat’.
According to a research published in the ‘Journal of the American Heart Association’, eating an avocado a day is a healthy way of keeping your cholesterol levels under control. Researches assure that in heart–healthy diets, saturated fatty acids should be replaced with unsaturated fatty acids, like those that can be found in avocados.
Avocado can be used for other things apart from eating: the avocado oil is used in cosmetics; in anti-aging treatments; to keep your skin healthy or even in shampoos that make your hair healthier and shinier.


Avocado Varieties



Pear-shaped dark green fruit on the tree that turns purple to black when ripe. The skin has a medium to coarse, rough texture. Small to medium size (140-400 grams). The seed is medium size with 66-70% flesh. Excellent quality flesh with a rich, nutty flavor.



Round fruit with medium to coarse skin, green, corky, slightly grainy and easy to peel. Medium to large size fruit (270-680 grams). The seed is medium to large with a flesh ratio of 71-72%. Rich, nutty flavor, flesh does not blacken after cutting. It is a very productive variety.




Pear fruit with a very long neck in temperate climates. The skin is medium thick, similar to Hass, dark green, with protruding granules and easy to peel. Medium size (230-425 grams). Relatively small seed and 82% flesh. Its flesh has a good quality with a nutty taste.




Pear-shaped ovate fruit, green even when ripe. The skin is green, thin, bright, and sensitive to damage caused by wind. Medium size to large (170-510 grams). Large seed with 61% flesh available. The taste is mediocre. It is a good pollinator for Hass. Large and upright trees used as windbreaks.


Pear shaped fruit with a characteristic neck, though it can vary from elongated with a long narrow neck to round with a wide and short neck. Its skin is thin, green, moderately bright, flexible texture with a somewhat grainy surface. Medium size to large (170-500 grams). Medium to large seed with 75-77% flesh available. Excellent quality flesh, tasty and nutty flavor.