Shepard avocados, a variety with a smooth skin that stays green from “tree to table”, are promoted as the ‘other’ avocado.
Generally available from February to April, Shepard avocados account for around 15% of Australia’s total avocado harvest, and fill the gap between Hass avocado seasons.
Shepard avocados are said to ripen faster than Hass and have a “wonderfully creamy texture, but with a milder, sweeter flavour and less of a nutty avocado punch”. They are also less prone to browning.
Colour isn’t a reliable indicator of ripeness for a Shepard avocado. Instead, Australians are encouraged to gently feel near the stem for a slight give.
Melbourne Market wholesaler Jack Wilson from All Aussie Avocados says almost all Australian Shepard avocados come from Far North Queensland, including areas that were affected by the floods earlier this year, such as Mutchilba, Tolga and Mareeba.
“This meant the farmers couldn’t pick for a couple of weeks, so there is plenty of fruit starting to come through now which means they are great value,” he says.
Mr Wilson says Shepard season typically runs from late February to May but the window when there are no Australian Hass avocados is from around now until ANZAC Day.
“Because the farming communities that supply Shepard avocados to Australia have been affected by the floods, they will really appreciate the support,” he says.
Trevor Wilson from Wilson’s Fruit and Veg says Shepard avocados are a fantastic variety that offers great value compared with Hass.
“Unlike other varieties, they stay beautifully green from purchase to when you’re ready to use,” he says.
“To find the perfect creamy Shepard, look for one with a slight give near the stem. The best part, if you only need half at a time, the other half stays green and fresh.”