Add to salads, sandwiches and smoothies; make the best organic guacamole; or, for an easy meal, mash onto toast with a squeeze of lemon and a scrunch of seasoning.
Avocados will ripen after picking. To speed up ripening put in fruit bowl with a ripe banana.
Country of origin
Produced in Mexico and Peru.
Not the obvious choice for the grill, but a quick flash over the flames adds a moreish smoky taste. It’s a good way to tackle a slightly underripe specimen, as the heat will soften the flesh. Halve the avocado and remove the stone, but leave the skin on. Rub the cut surface with a little olive oil and season generously with salt. Place it directly on the grill bars, cut-side down, over a medium heat. Cook for 2-3 mins or until you have distinct grill marks. Dress with a squeeze of lemon, and serve warm. Ideal topped with salsa.